Grandma Nancy's Cookbook

Instant Pot Beef Tips (Pressure Cooker Beef Tips)




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2 pounds sirloin beef tips

2 to 4 tbsp olive oil

3 tbsp flour

1/2 tbsp garlic salt

1/2 tsp black pepper

1/4 cup onions, diced

1 cup beef broth

1/2 cup red wine (sub more beef broth if you prefer not to use wine)

1 10.5 ounce can cream of mushroom soup


Season sirloin beef tips with garlic salt, pepper and dust or coat with flour (I do this on a paper plate).

Set the IP to saute feature and let it get hot. Add oil. Place in the sirloin beef tips and saute until browned. This can be done in two batches to not overcrowd the pot. Remove to plate.

Add in the onion and saute about 1 minute.

Then add in the wine and beef broth (At this point scrape off any brown bits or flour off the bottom of the pan). Then add the Beef Tips and juices back into the Instant Pot. Give it a stir. Next add the cream of mushroom on top.

Close the lid and make sure the pressure valve is closed. Use the Manual setting on High Pressure for 25 minutes. It will take about 10 or so minutes to come to pressure. Once done let it release naturally. This took about 20 minutes.

Once done let pressure naturally release naturally for 20 minutes. You can then manually release by opening the valve to let remaining pressure release.


If gravy is not as thick as you desire, in a bowl or measuring cup whisk 1/4 cup water with 2 tablespoons of cornstarch until well mixed. Pour into Instant Pot and stir. Set to warm or saute and let cook a few minutes until thickened.

*Make sure to deglaze the bottom of the pan by scraping those brown bits or anything stuck to the bottom when you add in the wine and beef broth. This will preventing it from burning the bottom. And get all that flavor into the broth.

SLOW COOKER RECIPE: This recipe can also be made in a slow cooker. Complete browning in a skillet and pour into slow cooker and cook on low for 8 hours or high for 4 hours.




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