Instant Pot Beef Tips with Gravy
One of my favorite gifts I received for Christmas this year was an Instant Pot. It has taken me a long time to get on the Instant Pot band wagon. One, I didn’t know if I really needed another kitchen appliance taking up room on my pantry shelves. Two, the thought of using a pressure cooker scared the dickens out of me. After meticulously reading the instruction manual, and yes even watching a “How-To” video on YouTube, this recipe for Instant Pot Beef Tips with Gravy came together in a snap and earned rave reviews.
The first thing I did when I opened the box containing my new and shiny red Instant Pot, was search for the recipe booklet. I couldn’t wait to try one of the recipes they suggested. I flipped through the pages, then I went back and flipped through them again.
Nope nothing. Not one recipe jumped off the pages and said…. “Make Me!”
Alright Instant Pot. If your are not going to suggest a recipe for me to try I am going to have to come up with my own. So I turned to one of my favorite slow cooker meals for inspiration.
These beef tips come together quickly.
(A Win!)
And with few ingredients.
(A Double Win!!)
A couple pounds of stew meat, a can of cream of mushroom soup, and dry onion soup mix.
That’s it!
This recipe has always taken about 8 hours in my slow cooker, but with the help of my Instant Pot, dinner was ready in about an hour.
An hour!
That my friends is the power of a pressure cooker.
Look how fork tender the meat is. It just falls apart!
I love to serve this over cooked egg noodles. It would also, be delicious on mashed potatoes, cooked rice, or Grandma’s spaetzle.
The perfect (quick) comfort meal for a cold winter’s night.
Instant Pot Beef Tips with Gravy
Ingredients
- 1 can (10.5 oz) Cream of Mushroom Soup
- 1 pkg (1 oz) Onion Soup Mix
- 2/3 cup Water
- 2 lbs Stew Beef, cut into 1 inch cubes (I used a chuck roast)
- Cooked Egg Noodles for serving
Instructions
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Into the Instant Pot bowl, whisk together the Cream of Mushroom Soup, Onion Soup Mix, and Water. Add in beef and stir to combine.
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Seal Instant Pot and set valve to “Sealing”.
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Select the “Meat/Stew” option on the pot settings and adjust time to 40 minutes.
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Once cooking time is complete, let the Instant Pot sit for 12-15 minutes. After that time, quick release pressure, carefully turning the valve to the venting position.
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Serve the beef tips over cooked egg noodles.
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Note: This recipe can also be made in the slow cooker. Combine all of the ingredients and cook on Low for 8 hours.
Add half a cup of red wine , trust me 🙂
Oh yes! I approve. Any “reason” for more wine is good with me! Thanks Matt.
Delicious! Will definitely make this again!
Becky I’m so glad you enjoyed it! Thanks for commenting.
This recipe was amazing but everytime the instant pot would come to pressure I would get a burn message. Any tips on how to keep it from doing this?
Melissa I’m glad the recipe is still a “keeper”. All Instant Pots are slightly different. Try increasing the water amount to 1 cup (or a little more). Make sure the water, cream of mushroom soup, and seasoning packet are all stirred together and then add in the beef. With the extra water, the sauce may not make as thick of a gravy. If at the end of cooking the sauce doesn’t look thick enough, turn on the Instant Pot’s saute function and stir in a cornstarch slurry. Let the mixture simmer for a couple of minutes and the gravy should thicken up. Good Luck!
Do I decrease cook time if I have less than 2lbs of meat?
Hi Sadie! Yes… the rule of thumb with stew meat in an Instant Pot is about 20 minutes per pound of meat. So if you only have 1.5 lbs of meat you should only need to pressure cook for 30 minutes. I would say though that with the less meat being cooked there will be “extra” gravy to meat ratio. Thanks for asking!
Can you do this with frozen meat?
Hi Amber! I have not tried it with frozen meat, but I don’t see why it shouldn’t work. I would add a few more minutes to the cook time though if cooking from a frozen state.