Instant Pot Beef Tips with Mushrooms

Tender beef with gravy, mushrooms and onions cooked in the Instant Pot. The perfect comfort food to serve over mashed potatoes.

Sometimes you just crave comfort food and for me that is mashed potatoes and gravy. Well that’s not a full meal but we can sure turn it into one by adding beef tips and mushrooms. This Instant Pot beef tips and mushroom gravy recipe is perfect for Sunday dinner. It tastes like it has been cooking for hours when really it takes minutes. 

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Pairs perfectly with Instant Pot classic mashed potatoes. These potatoes are my tried and true every time. I make them in my 3 quart Instant Pot at the same time I am making the beef tips. 

Why make beef tips in the Instant Pot?

When your pressure cook stew meat it makes them tender and moist. You get the texture and flavor of being cooked for hours when in actuality they have only been cooked for 15 minutes. 

For a tender flavorful beef tip always sauté first with salt and pepper and do a natural pressure release (NPR). A quick pressure release (QPR) can make them tough. 

Instant Pot Beef Tips with Mushrooms

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Tender beef with gravy, mushrooms and onions. The perfect comfort food to serve over mashed potatoes.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 35 minutes

Ingredients

• 2 Tbsp of Grapeseed Oil
• Salt & Pepper
• 1 1/2 lbs Beef Stew Meat
• 1 Onion Chopped
• 8 oz of Mushrooms
• 2 Tbsp of Butter
• 2 Tbsp of Flour
• 1 1/2 cups of Beef Stock
• 1 Packet of French Onion Soup/Dip Mix
• 2 Tbsp of Corn Starch
• 2 Tbsp of Cold Water

Instructions

1. Turn Instant Pot to sauté mode. When Instant Pot reads hot add grapeseed oil and stew meat. Season with salt and pepper. Cook until brown. Remove meat from pot.
2. Add more oil if needed and sauté mushrooms and onions about 3 minutes.
3. Add butter. Once melted add flour and cook for one minute.
4. Immediately add beef broth. Whisk until the flour is incorporated.
5. Stir in onion soup mix and browned stew meat.
6. Close instant pot lid and seal it. Cook manual high for 15 minutes with a 10 minute natural pressure release.
7. Remove lid. In a separate bowl whisk together corn starch and cold water. Turn the instant pot back on sauté mode and stir in the cornstarch slurry. Sauce will thicken fast.
8. Serve over mashed potatoes and enjoy!

Which Instant Pot do I have?

I have two Instant Pots. The one I used here is the 6 quart duo. It’s perfect for making recipes like this. For making side dishes or smaller portions I love to use my 3 quart. Making mashed potatoes I always do it in my 3 quart with a steamer basket. If you are cooking for a bigger family or like to make a lot of soups I would recommend getting the 8 quart. 

Looking for a way to store your Instant Pots? Check out how I use this Instant Pot cart.

Looking for more Instant Pot recipes?

• Portuguese Kale Soup
• Sausage and Pesto Tortellini
• Butternut Squash Soup
• Classic Mashed Potatoes
• Baked Beans

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