Instant Pot Beef Tips and Gravy Recipe (2024)

FAQs

Why is my beef tough in Instant Pot? ›

To prevent a chewy beef steak, you need to avoid using too much high-pressure heat. Of course, start with pressure cooking your roast (that's why you're using the Instant Pot anyway), but keep that high-pressured phase to a few minutes only.

Stew meat usually contains a tougher cut of meat (such as a chuck or rump roast) which is best suited for making Slow Cooker Beef Stew. Beef Tips should be prepared with a more tender cut of meat such as sirloin or tenderloin, unless they're being prepared in the Slow Cooker.

Add in the beef and bay leaf. To thicken the gravy, remove 1 cup of broth from the pan and place in a bowl. Add the cornstarch to the bowl and stir until smooth. Pour the broth-cornstarch mixture back into the pan and stir.

The pressure cooker makes that all-day flavor attainable in a fraction of the time. The veggies and beef pieces become perfectly tender and flavorful in a scrumptious, cozy-to-your-core broth.

Brown it

Pressure cooked food doesn't brown so it's worth doing this at the start of cooking before adding liquid and putting the lid on. Meat looks and tastes more appetising with a little browning. Onions, garlic and spices also benefit in the flavour stakes from pre-cooking.

For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound pot roast for 60 minutes. Frozen beef: I highly recommend thawing your beef for this recipe, since you cannot sear the frozen beef. If you must use frozen beef, assume 30 minutes per pound.

Beef tips generally refer to sirloin tips (sometimes labeled “bavette” or “flap meat”). This cut can be hard to find, and it's too easy to pick up similarly named roasts that end up tough because they have little fat or connective tissue. For the meatiest, most tender beef tips and gravy, opt for boneless beef chuck.

Flap meat, the cut that steak tips come from, looks striated because the fibers are very thick and packed very tightly in bundles. This makes them tough when cooked to rare.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

What is best thickener for beef gravy? ›

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Tenderises Tough Cuts: Slow cookers excel at turning tough cuts of meat into fork-tender delicacies.

Instant Pot / Pressure Cooker

Tough cuts like beef shank or brisket take 35-40 minutes. Softer cuts take 20-25 minutes, depending on the size. Important Note: These are just estimates, and the actual cooking time may vary. It's always best to check the doneness of the meat using a fork.

Add Liquid

“Jiggle top” cookers need a minimum of one cup of water, while valve cookers need at least half a cup. Put food in the cooker first, then add water. When learning how to use a pressure cooker, make sure the unit is never more than two-thirds full of liquid, so the steam has enough space to accumulate.

Broth, water, or juices are always added along with the meat. The moist heat they provide softens the connective tissue that binds the muscle fibers in the meat, helping it to fall apart more easily.

Pressure cooking, like slow cooking, will tenderize tough cuts of meat like beef brisket, beef chuck, pork shoulder and lots of other cheaper, tougher cuts. Pressure cooking (or slow cooking) is not the best approach for cooking expensive, tender steaks or rib roasts.

You may need some sweetness and acidity to bring up the tough meat. Simmer in liquid. Just like for burnt meat, if your meat gets tough and dry then you can simmer it in a little bit of broth for a couple minutes. Don't allow it to overcook again but just allow the liquid to penetrate the meat.

Cook it low-and-slow

When braising tough cuts of meat, the collagen breaks down in the cooking liquid and really lets those tough muscle fibers separate. Make sure you give yourself enough time to let those cuts break down, which could take four or more hours in a Dutch oven or slow cooker.