I’ve burned through more steak tips than I care to admit, but this Instant Pot method finally nailed it.
30 minutes is all you need for beef so tender it falls apart with a nudge. The pressure cooker locks in juices while building deep, savory flavor in the sauce.
No fancy techniques—just well-seasoned beef, a quick sear, and the Instant Pot doing the heavy lifting. The result? Melt-in-your-mouth steak with a rich, velvety gravy.
Serve over mashed potatoes or noodles for a weeknight dinner that tastes like it simmered all day.
Ingredients for Instant Pot Steak Tips
Well-seasoned beef, a quick sear, and a few pantry staples. That is all.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Sirloin Tips 🥩 | 1 ½ lb | Cut into bite-sized pieces |
| Olive Oil 🫒 | 2 tbsp | Divided for searing and sauce |
| Onion 🧅 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| Worcestershire Sauce 🍶 | 2 tbsp | Adds umami richness |
| Soy Sauce 🥢 | 1 tbsp | For saltiness and depth |
| Ketchup 🍅 | 2 tbsp | Balances acidity and sweetness |
| Dijon Mustard 🟡 | 1 tbsp | Adds tangy complexity |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers |
| Dried Rosemary 🌿 | 1 tsp | Crushed for aroma |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Cornstarch 🌾 | 2 tbsp | For thickening the gravy |
| Water 💧 | ¼ cup | For cornstarch slurry |
The beef is key here—sirloin tips hold up perfectly to pressure cooking (avoid super-lean cuts like round). Costco sells pre-cut steak tips that work great, or ask your butcher to cube sirloin for you. Look for good marbling—it melts into the meat as it cooks. I’ve also had luck with Walmart’s pre-packaged tips when I’m in a pinch. Don’t trim off all the fat; it adds flavor.
No Worcestershire? Soy sauce plus a dash of vinegar gets you close. Out of Dijon? Yellow mustard at half the amount works in a pinch. The ketchup might seem odd, but it’s the secret to balancing the rich, savory flavors (trust me on this). If you’re gluten-free, swap the soy sauce for tamari. Fresh herbs? One-third the amount of dried if that’s what you’ve got.
Leftovers keep beautifully—actually taste better after 2 days in the fridge. Gravy thickens as it cools, so thin with a splash of broth when reheating. Freezes for up to 3 months. I like to portion into single servings for easy weeknight dinners (just microwave straight from frozen).
Why You’ll Love This Recipe
- I’ll be real: it tastes even better the next day, and it stretches easily for meals all week.
- Set It and Forget: I toss in the sirloin tips, onions, garlic, and broth, then the Instant Pot does all the work—no babysitting required.
- Garlicky Depth: The beef broth and garlic cloves melt together into this rich, savory sauce that soaks right into the steak.
- Weeknight Hero: Honestly, it’s my Tuesday night lifesaver when I need something hearty but can’t spend hours in the kitchen.
Step-by-Step Instructions for Instant Pot Steak Tips
Here’s the method. Straightforward, tested, works every time.
Step 1: Sear the Beef Sirloin Tips
Set your Instant Pot to Sauté mode and add 1 tbsp olive oil. When the oil shimmers, add the 1.5 lb Beef Sirloin Tips in a single layer, working in batches if needed. Sear for 2-3 minutes per side until deep brown on all sides.
Don’t overcrowd the pot—this prevents proper browning and steams the beef instead. You want a good sear to develop deep flavor in the final dish. Transfer the seared beef to a plate and set aside.
Step 2: Build the Flavor Base
In the same pot, add the remaining 1 tbsp olive oil if needed, then add the diced onion. Cook for 3-4 minutes until softened and just starting to turn golden brown. Add the minced garlic cloves and cook for 30 seconds until fragrant.
Pour in 1 cup beef broth, using a wooden spoon to scrape up any browned bits from the bottom. This deglazing step captures all the flavor from the searing process. Add the 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 2 tbsp ketchup, 1 tbsp Dijon mustard, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and 0.5 tsp black pepper.
Step 3: Pressure Cook to Tenderness
Return the seared beef and any accumulated juices to the Instant Pot. Stir to combine with the sauce. Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
The beef should be fork-tender when done. While the beef cooks, mix the 2 tbsp cornstarch with 0.25 cup water in a small bowl to create a slurry. This will thicken the sauce to a rich, velvety consistency.
Step 4: Thicken and Finish the Sauce
When the cooking time is complete, carefully switch the valve to Venting for a quick release. Once the float valve drops, open the lid and set the Instant Pot to Sauté mode again.
Stir in the cornstarch slurry and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon. Taste and adjust seasoning if needed. The sauce should be rich and glossy, clinging perfectly to the tender beef.
Pro Tips For Making Instant Pot Steak Tips
- Sear the Beef: Take the extra 5 minutes to brown the sirloin tips in batches—it adds a depth of flavor that simmering alone can’t achieve. I learned this the hard way when my first attempt tasted bland.
- Cut Uniformly: Trim the beef into even 1-inch cubes so they cook at the same rate. Sounds tedious, but it prevents half your steak tips from turning chewy while waiting for the rest to finish.
- Deglaze Properly: After searing, pour in a splash of beef broth and scrape the browned bits off the bottom—those little bits are pure flavor. Skip this and you’ll lose the rich base for your sauce.
- Use High Pressure: Set the Instant Pot to high pressure for 8 minutes—any less and the beef stays tough, any more and it turns to mush. My grandmother swore by this timing, and she was right.
Flavor Customization for This Dish
Spicy Kick
Add ½ tsp cayenne pepper or 1 tbsp sriracha to the sauce for heat lovers. I’ve found that 1 diced jalapeño sautéed with the onions adds fresh spice without overwhelming. 🌶️
Mushroom Lovers
Include 8 oz cremini mushrooms when cooking the onions. They soak up the rich sauce beautifully. For extra depth, try shiitake mushrooms—their meaty texture complements the beef perfectly.
Sweet & Tangy
Swap ketchup for 2 tbsp brown sugar and add 1 tbsp apple cider vinegar for a sweeter, tangier profile. This reminds me of my grandma’s old recipe—simple but packed with flavor.
Herb Variations
Replace thyme and rosemary with 1 tbsp Italian seasoning for a Mediterranean twist. Or try 1 tsp smoked paprika for a subtle, smoky depth that pairs well with the beef.
Creamy Finish
Stir in ¼ cup heavy cream at the end for a luxurious, velvety sauce. I sometimes add 2 tbsp cream cheese for extra richness. The cream mellows the acidity beautifully.
Asian-Inspired
Swap Worcestershire for 2 tbsp hoisin sauce and add 1 tbsp grated ginger with the garlic. Garnish with sliced green onions and sesame seeds. This version is a crowd-pleaser at my dinner table. 💛
Nutrition Facts
Frequently Asked Questions
Can I use a different cut of beef?
Yes, but choose wisely. Chuck roast or stew meat work well, but avoid lean cuts like round steak as they can dry out.
How do I know when the steak tips are done?
They should be fork-tender after 8 minutes on high pressure. If you prefer a firmer bite, reduce to 6 minutes. Always let the pressure release naturally for best texture.
Can I make this without a quick release?
Let the pressure release naturally for 10-15 minutes for even more tender results. The flavors will deepen, but the timing remains the same.
Why is my sauce too thin?
If it doesn’t thicken after adding the cornstarch slurry, simmer it uncovered for 2-3 minutes longer.
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