Ingredients
Beef and Seasonings
- 2.5 pounds stew meat or beef tips
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables and Aromatics
- 1 large Vidalia (sweet) onion, diced to 1 inch
- 4 cloves garlic, minced
Liquids and Flavorings
- ½ cup dry red or white wine (or additional broth)
- 2 cups low sodium beef broth
- ¼ cup Worcestershire sauce
Herbs
- 2 sprigs fresh thyme, bundled with kitchen twine
- 1 whole bay leaf
Thickening Agent
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Season the Meat: Pat the beef tips very dry using paper towels, then season them evenly all over with kosher salt and ground pepper to enhance the flavor and prepare for searing.
- Preheat the Instant Pot: Press the ‘Saute’ button on your Instant Pot, selecting medium heat if available, and set the timer for 30 minutes. Add the olive oil and let it heat until it shimmers, ensuring the pot is ready for browning the meat.
- Sear the Beef: Add one-third of the beef tips in a single even layer to the hot pot. Sear each batch for about 3 minutes, or until the surface is golden brown with a thick crust. Remove the browned beef and repeat with the remaining meat to ensure optimal browning and flavor development.
- Sauté Onions and Garlic: Add the unsalted butter to the pot and wait for it to melt and foam. Toss in the diced Vidalia onion and minced garlic, sautéing for 1 minute while stirring constantly to release their aromas and soften the onions slightly.
- Deglaze with Wine: Pour in the dry wine and use a wooden spoon to scrape up any browned bits stuck to the pot’s bottom. Continue cooking gently until the pot bottom is clean and the wine has mostly evaporated, which adds deep flavor to the dish.
- Add Broth and Seasonings: Press the ‘Cancel’ button to stop the sauté mode. Return all the seared beef (including any juices) to the pot. Pour in the beef broth and Worcestershire sauce, stirring well. Add the bundled thyme sprigs and bay leaf on top to infuse flavor while cooking.
- Pressure Cook the Beef: Seal the Instant Pot lid and set to ‘High Pressure’ cooking for 25 minutes. It will take around 10 minutes to reach full pressure. After cooking, let the pressure release naturally for 15 minutes before manually releasing any remaining pressure to ensure tender beef.
- Prepare and Add Gravy Slurry: In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Carefully remove the lid from the Instant Pot, pouring the slurry into the pot and stirring to combine evenly.
- Simmer to Thicken Gravy: Return to ‘Saute’ mode and simmer the mixture for 5 to 15 minutes, stirring occasionally, until the gravy thickens to your liking. Taste the gravy and adjust salt and pepper as needed.
- Serve: Serve the beef tips hot with the rich gravy spooned over your choice of mashed potatoes, polenta, or egg noodles for a hearty, comforting meal. Enjoy!
Notes
- Use stew meat or beef tips from a chuck cut for best tenderness after pressure cooking.
- Additional broth can substitute the wine if you prefer a non-alcoholic version or want a milder flavor.
- Bundle thyme sprigs with kitchen twine to easily remove after cooking.
- Natural pressure release allows the meat to tenderize further after cooking.
- If thicker gravy is desired, you can increase the cornstarch slurry slightly, but add gradually to avoid over-thickening.
- Be sure to open the Instant Pot lid away from your face to avoid steam burns.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
