Serve it with some boiled basmati rice or creamy garlic mashed potatoes and steamed carrots. Allow me to show you how to make the best pressure cooker beef and gravy in less than 40 minutes.
Easy instant pot beef tips and gravy
While I wouldn’t say this instant pot beef recipe is affordable it is definitely worth every penny spent making it. That said, I meant not affordable because you pay almost $10 (£8) for two pounds of beef but it is more than enough for a family of four. Let’s face it, you would spend more for good steaks, so it’s a win win! I am happy to tell you that for this scrumptious beef meal, you do not need to open any beef or onion gravy mix or canned creamy mushroom soup. You also do not need to spend extra for the red wine because you wouldn’t be needing one. I have made this recipe pocket friendly and healthy without compromising on flavour
That takes me to the next obvious question you might have about the types of beef to use
I used beef brisket roast and cut it into chunks myself but for this recipe, you can use any beef cut of choice. The popular choice is sirloin steak or roast and stew meat but as I mentioned earlier, any beef cut is excellent especially the ones you are accustomed to. This recipe uses fresh mushrooms, it is completely optional but it gives the gravy a great depth of flavour. It is better than the canned counterpart and also saves you the extra calories and preservatives used in making the canned one.
Ingredients
Beef chunks Mushrooms: close cup or cremini Onion Olive oil Worcestershire sauce Dijon mustard Red pepper flakes Beef broth Chicken stock powder Soy sauce Mixed spice: it contains ground cassia, coriander, caraway, ginger and clove powder. Smoked paprika Garlic paste Salt and pepper to taste Cornflour
How to make instant pot beef tips and gravy
Clean and slice the mushroom, transfer to a bowl and set aside. Add the beef chunks to a bowl, season with salt and pepper. Turn on the instant pot sauté button and heat up some oil until hot. sauté the chopped onions until soft, then add the sliced mushroom. Cook the mushroom for about 3 minutes until it’s just about soft. Take out about ¾ of the sauteed onions and mushroom and put in a bowl and leave to cool then blend into a smooth paste. Add the seasoned beef pieces to the instant pot and brown on all sides. Add the Worcestershire sauce, soy sauce, Dijon mustard, garlic paste, all spices, red pepper flakes, paprika and chicken stock powder then stir to combine. Add the beef broth, the blended mushroom and onions to the beef and stir to combine. Make sure you deglaze the bottom of the pan to avoid getting BURN notice. Lock the IP securely making sure the valve it is in the sealing position. Select the manual or high pressure and time it for 15 minutes. After the instant pot has completed its cycle, leave it to natural pressure release for 10 minutes then carefully do a quick release Remove the lid and turn ion the saute function. Stir the beef tips and gravy then spoon some of the gravy into the cornflour and mix together to make a slurry. Add it to the cornflour slurry to the sauce, stir until the sauce thickens. Taste and adjust salt and pepper to taste accordingly. Serve and enjoy!
How to serve instant pot beef and gravy
This simple and healthy recipe is great with boiled rice such as this instant pot coconut rice or brown rice. If you have the extra instant pot pressure cooker accessories and you can make this mashed potatoes alongside the beef tips Egg noodles is a popular choice too but I just serve mine with the good old, boiled spaghetti and garlic bread.
How to store
This pressure cooker beef tips and gravy recipe makes the best leftover but I wouldn’t recommend freezing it because of the cornflour slurry. I would leave a tip on how to make it work if you had to freeze it. To store in the fridge: store any leftovers in the fridge for 3 – 4 days. Make sure that the beef tips is completely cooled and in an airtight container before storing. To freeze: I did mention that I am not a fan of freezing this type of food but all hop is not lost, freeze it for up 2 months. To reheat: simply microwave or if reheating from frozen, let it thaw overnight in the fridge or leave it out for some few hours before the time you would be needing it. Then microwave or warm on the stove top, if the sauce becomes too thin, make some cornflour slurry to thicken it
Other instant pot pressure cooker recipes
Instant pot meatloaf and mashed potatoes Pressure cooker broccoli soup Instant pot chicken pasta If you made this easy instant pot beef tips and gravy recipe, don’t forget to leave me feedback. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
