Instant Pot Beef Tips and Gravy — No-Wine Mushroom Gravy

Instant Pot Beef Tips and Gravy uses evenly cut chuck roast, mushrooms and beef broth for a tender, savory dinner without wine. The beef pressure-cooks in a thin broth before a cornstarch slurry turns the cooking liquid into gravy. This method includes browning, pressure buildup, natural release and sauce finishing in its planning time. Allow approximately 1 hour 45 minutes to 2 hours 10 minutes, with extra cooking if the chuck is not yet fork-tender.

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Reasons to Try This Recipe

• Chuck is specified by cut and cube size instead of relying on an ambiguous package of beef tips.
• The gravy is thickened after pressure cooking, keeping the pressure-stage liquid thin.
• Beef broth, tomato paste and thyme provide a savory base without wine or a gravy packet.

What Goes Into the Pot

Beef and broth

• 2 pounds (907 g) boneless beef chuck roast, large fat seams removed, cut into even 1 1/2-inch pieces
• 1 tablespoon (15 ml) neutral cooking oil
• 1 medium yellow onion (about 150 g), diced
• 8 ounces (227 g) cremini mushrooms, quartered
• 3 garlic cloves, minced
• 2 cups (480 ml) low-sodium beef broth
• 1 tablespoon (16 g) tomato paste
• 1 teaspoon dried thyme
• 3/4 teaspoon fine salt
• 1/2 teaspoon ground black pepper

Gravy finish

• 2 tablespoons (16 g) cornstarch
• 2 tablespoons (30 ml) cold water

What beef tips means here

Beef tips can refer to several cuts. This formulation uses chuck, whose connective tissue benefits from moist cooking. Lean sirloin cooks differently and can dry out when treated like chuck; it is not a same-time substitute.

Broth and seasoning

Two cups of broth are intended for a compatible 6-quart cooker. Check your model’s minimum liquid and maximum fill before starting. Use genuine thin broth, not prepared gravy or a thick condensed soup. Salt varies across brands, so start with the measured amount.

Why the slurry waits

Cornstarch thickens the released cooking liquid only after the lid is removed. Thickening before pressure cooking changes how the base heats and can encourage sticking. Mix cornstarch with cold water immediately before use because it settles.

Step-by-Step: Instant Pot Beef Tips and Gravy

1. Prepare the cooker and beef

Check the sealing ring, valve and inner pot according to the manual. Pat chuck pieces dry and season with salt and pepper. Keep the cubes similar in size so small pieces do not overcook while large ones remain chewy.

2. Brown in batches

Select SAUTÉ and add oil. Brown the beef in two or three batches for roughly 2 minutes per broad side. Transfer each batch to a bowl. This colors the surface; it does not cook the meat through. Avoid packing the pot tightly.

3. Deglaze thoroughly

Add onion and mushrooms and cook for about 4 minutes. Stir in garlic and tomato paste for 30 seconds. Pour in the broth, scrape the bottom completely clean with a suitable utensil and cancel SAUTÉ. Add thyme and return beef with its juices.

4. Pressure-cook the chuck

Secure the lid and set the valve as directed by your model. Select HIGH pressure for 35 minutes. The countdown begins after pressure buildup, not when the button is pressed. This is a development setting for the specified cut and cube size.

5. Release and check tenderness

Let pressure release naturally until the indicator drops; plan roughly 15–25 minutes or longer. Never force the lid. Check several pieces: chuck should yield easily to a fork, not merely meet a minimum temperature. If tough, use additional short pressure cycles with natural release, checking liquid against the manual each time.

6. Thicken the gravy

Move tender beef to a clean bowl and keep hot. Select a gentle SAUTÉ setting. Mix cornstarch and cold water, then stir into simmering liquid. Cook about 2–3 minutes until the gravy lightly coats a spoon. Return beef, heat through and cancel SAUTÉ before serving six planned portions.

Get the Texture Right

The beef is still chewy

Chuck can be safe to eat before its connective tissue has softened. Give firm cubes additional moist cooking rather than trying to disguise them with thicker gravy. Record the final setting for the actual cut used.

A burn warning appears

Cancel cooking and follow the model’s instructions for safe depressurization. Once safe to open, check for scorched food, stuck browned bits or inadequate thin liquid. Do not repeatedly restart a pot with a scorched base.

The gravy is too thick

Cornstarch continues thickening briefly after simmering. Add a small amount of hot water and stir before deciding it needs more. The desired finish pours around the cubes; it should not stand like paste.

Flavor Variations

Mushroom-free gravy

Omit mushrooms for an untested onion gravy variation. Keep the measured broth; mushrooms are not the pressure liquid.

A pepperier finish

For an untested variation, add another 1/4 teaspoon black pepper after thickening. Taste the cooked gravy first rather than increasing every seasoning.

Serving Suggestions

Spoon beef and gravy over plain mashed potatoes or rice, with steamed carrots or green vegetables alongside. Cook the side separately so its timing does not interfere with pressure release. A wide shallow bowl catches the gravy without hiding the beef pieces.

For another vegetable option, try roasted cabbage steaks or roasted butternut squash salad.

Leftovers and Advance Prep

Refrigerate beef with its gravy so exposed surfaces do not dry out. Reheat covered in a saucepan over medium-low heat, stirring gently and adding a little water if the gravy sets firmly. Freeze one cooled portion as a quality trial; cornstarch gravy may loosen after thawing and need stirring during reheating. Cut and trim the beef ahead if useful, keeping raw meat covered and separate from ready-to-eat foods.

Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour when the room or outdoor temperature is above 90°F / 32°C. Keep the refrigerator at 40°F / 4°C or below and use cooked leftovers within 3–4 days. Reheat to 165°F / 74°C throughout, checking more than one spot. Reheat on the stove, in the microwave or in the oven rather than using a slow cooker to warm cold leftovers. General storage guidance does not guarantee that the original texture will be unchanged.

Your Recipe Questions

Does 35 minutes mean dinner is ready in 35 minutes?

No. Browning, pressure buildup, natural release and gravy finishing are additional stages included in the total estimate.

Can I use an 8-quart cooker?

Not without checking its liquid requirements and load guidance. The formulation is intended for a compatible 6-quart model.

Can I use frozen chuck cubes?

This method starts with fully thawed cubes so they can be dried and browned. A frozen version needs its own method and timing.

Is stew meat the same as chuck?

Not necessarily. A stew-meat package may combine different cuts. Choose labeled chuck for a more consistent development test.

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Made this dinner? Leave a comment with the ingredient brands, appliance model where relevant, and any adjustments you made. Your results can help other readers choose their next batch.