Instant Pot Beef Tips
Instant Pot beef tips recipe makes tender pieces of beef in a rich brown gravy.
Servings 6 servings
Calories 257kcal
Equipment
Ingredients
- 1 cup diced yellow onion or white onion
- 2-3 pounds stew meat in 1-inch pieces
- 2 cups reduced-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Better than Beef bouillon
- 1 teaspoon Italian seasoning
- 3 cloves garlic minced
- 1/2 teaspoon ground pepper
- ¼ cup reduced-sodium beef broth
- ¼ cup corn starch
Instructions
- Add onion, beef chunks, 2 cups broth, Worcestershire sauce, bouillon, Italian seasoning, garlic, and pepper.
- Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 25 minutes. It should take about 10-15 minutes for the pot to come to pressure.
- When the cooking time has finished, let the pressure release naturally for 15 minutes. Then turn the pressure release valve to venting to release any remaining pressure.
- Meanwhile, stir the remaining 1/4 cup broth and cornstarch together in a small bowl.
- Pour the beef broth mixture into the pot, and press sauté.
- Let the mixture cook, stirring occasionally, until slightly thickened.
- Season with salt and pepper to taste before serving.
Notes
- Stew meat: Cubed chuck roast also works well in this recipe.
- Broth: I like to use reduced-sodium broth to better control the sodium level. You can use unsalted broth or regular broth if you prefer.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 257kcal | Carbohydrates: 9g | Protein: 36g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 94mg | Sodium: 344mg | Potassium: 795mg | Fiber: 1g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 4mg