These super tender and delicious sirloin tips are braised and pressure-cooked in a rich gravy. Serve over mashed potatoes, rice, or cauliflower rice.


Recipe Summary

20 mins
45 mins
15 mins
1 hr 20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix flour, steak seasoning, garlic powder, onion powder, kosher salt, and pepper together in a 1-gallon zip-top bag. Add sirloin strips and shake until evenly coated.

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add the oil. Then add 1/2 of the steak in one layer. Brown both sides, about 5 minutes, but don't cook through, and remove to a plate. Repeat with the remaining meat.

  • Add butter, then onion to the pot. Stir and scrape the bottom of the pot, scraping up all of the browned bits. Add the garlic; stir. Cook for about 20 seconds, then add the red wine. Add consomme, Worcestershire sauce, beef bouillon, and thyme leaves. Mix well to dissolve the bouillon. Cancel the Saute setting. Add the beef tips back into the pot. Close and lock the lid.

  • Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir, taste gravy, and adjust salt if necessary.

Cook's Notes:

You can use beef broth instead of red wine.

If the gravy is not as thick as you want, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water in a cup until dissolved. Turn on Saute function again and when the sauce simmers, stir in the cornstarch slurry. Stir until thickened, then turn off the pot.

Nutrition Facts

430 calories; protein 43.6g; carbohydrates 11.7g; fat 20.7g; cholesterol 93.3mg; sodium 1584.4mg. Full Nutrition


Rating: 5 stars
I used venison sirloin instead of beef. Finished with jasmine rice and broccoli. Absolutely Amazing recipe. Meat was so flavorful. Will make this again soon. Yum Read More
Rating: 5 stars
I made this for Easter dinner today and it was delicious! The beef tips melted in our mouths. Served it over rice. I found it a little too salty so I would adjust the seasoning a bit. Also, the instructions say to cut the beef into 2” strips. For clarity, I’d say “2 inch cubes.” Read More
Rating: 4 stars
It was very good, but it made WAY more than 4 servings, which we ate as leftovers then STILL had more for freezing in four 1-serving packages. (I added lightly steamed broccoli a the end: that may have contributed to it having a LOT leftover.) Don't forget that using a pressure cooker/InstantPot requires prep time just like any recipe, so allow yourself time for that - and for the pot to come to pressure - if you are planning to eat at a specific time. Definitely wait til the end to add any salt. I added none and it was just right bc my beef broth had sodium in it. Served over Jasmine rice. Perfect! Read More
Rating: 5 stars
This is a great and easy recipe. Yummy gravy at the end goes well with mashed potatoes, and a veggie or salad. Read More