Instant Pot® Beef Tips

This turned out great. All 5 men said to keep it in the regular rotation. It also came together quickly: cut the meat & cut the onion, the rest is measuring and sautéing for the hands-on part. I DID make a few adjustments for what I had on hand and family preference. However, I feel each change was with an equivalent item/flavor profile. Here is my ingredient list: 2 1/2 lbs top sirloin, 2 tsp Captain Spice Beach Sand (steak seasoning), 1 tsp garlic granules, 2 tsp onion granules, *1/2 tsp salt, 1/2 tsp pepper, 4 Tbsp flour, 2 Tbsp oil, 4 Tbls butter, medium onion, 1/3 cup red wine, 2 (1oz)pks Au jus mix, 3 1/2 cups water, 1 Tbsp Worcestershire, 2 tsp fresh thyme, 1 Tbls mushroom powder (this was the only outright addition and it added a complex umami layer). I used a conventional pressure cooker and once up to pressure, cooked it for 12 minutes (1/2 inch cubes of meat) then used a rapid cool method. The sauce had just the right body and was lovely over mashed potatoes. *since there was salt in the Beach Sand blend and the Au jus mix, I significantly reduced the suggested amount of salt. We like more sauce so I increased the liquid.

Very good beef tips. Easy to follow recipe and great flavor. Will make this again.

Came out great in the pressure cooker. Very tender. Give it a try!

It turned out great. I used marsala wine because I didn't have red on hand. I also did not include the salt since there was already a lot of salt in the other ingredients. My 2 guys want to include it on the meal plan regularly and like it for a casual company dinner.

My wife just raved about the flavor. The meat was very tender. Definitely a keeper recipe 5 stars

Used stew meat, and it was great! Using the sirloin will only be better! Flavors are excellent, meat is tender and falling apart!

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!

I loved it. More importantly my son loved it and put the leftovers in the refrigerator for later. I substituted the red wine with beef stock. And I did add cornstarch to make the gravy thicker. Other than that everybody needs to stick with the recipe. It's perfect.

Just an overall wonderful dish that's full of flavor! Will be making this one again!!

This makes a delicious meal! The beef tips are so tender. I make it often for company and it’s always a big hit. I was wondering if it could be doubled and still turn out as well? I know I couldn’t go above the max fill line. Would I need more liquid? Does the cook time need to be adjusted?

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

The gravy was delicious. Didn't think beef could get any more tender than when I cook in the crock pot, but I was wrong. The instant pot made this "melt in your mouth" tender

Absolutely amazing dish. The beef was SO tender and had just a perfect amount of seasoning. This one is going into my permanent collection.

This is very easy as well as being a very good comfort meal. Next time I will try it without the added bullion and add a 1/3 cup water

Very good and very easy. Will definitely be making this again.

This is a great and easy recipe. Yummy gravy at the end goes well with mashed potatoes, and a veggie or salad.

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.”