Instant Pot Sirloin Tips in Gravy: Only 6 Ingredients
Tender and flavorful Sirloin Tips pressure cooked to perfection in your Instant Pot and smothered in a rich and savory gravy. This delicious 6-ingredient recipe is sure to become a family favorite!
Why You’ll Love This Recipe: Instant Pot Sirloin Tips make a hearty meal and rich gravy that’s perfect for fall. Even better—it makes enough to get two meals from one pot.
These Sirloin Tips in Gravy are so great for busy weeks in the fall and winter. I love to make up a big batch of these beef tips and get two or three meals out of them.
We usually have it for a Sunday dinner, and I’ll serve it over mashed potatoes. Then during the week, I’ll warm up the leftover beef and serve it over egg noodles topped with lots of cracked pepper, sour cream, and Worcestershire sauce on top.
Our Sirloin Tips in Gravy is a classic oven recipe that I grew up eating. However, it cooks up so much faster and easier in my pressure cooker, I never make it in the oven anymore.
Update: I put together a video to show you how easy the recipe is. You’ll definitely want this one on your menu!
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, Cosori, or Power Pressure Cooker XL.
What are Sirloin Tips?
In cooking, “Sirloin Tips” often refers to a dish made with a sirloin tip roast that’s been cubed into bite-sized pieces before cooking. (I’ve also seen this dish called steak tips.)
Sirloin tip roast is usually a less-expensive cut of meat. If I can’t find it at the grocery store, I’ll substitute round steaks, top round, or bottom round, since these cuts are also from the same part as the sirloin tip roast.
You can also substitute stew meat, if you’re looking for pre-cut cubes (though in my experience, they’re a little small so you may need to reduce the cook time a bit.
Different Beef and Gravy Recipes
This Sirloin Tips recipe has a short ingredient list and a classic beef gravy flavor.
Sometimes I get asked what the difference is between the following recipes:
Sirloin Tips is most similar in flavor to our Pressure Cooker Pot Roast. That one has a big difference in cook time (because you cook the whole roast without cutting it, so it takes much longer to cook). Our pot roast recipe also includes a little tomato paste, potatoes, bay leaf, and carrots.
It is similar to our Beef Stroganoff recipe, which also has cubes of beef. The main difference is that our Stroganoff has garlic and tomato paste in the sauce and has you saute mushrooms to serve with it.
It is also similar to Beef Bourguignon, which we’ve included in our cookbook. That recipe is a much fancier Sunday Supper and features bacon, garlic, red wine, tomato, herbs, carrots, and mushrooms.
Variations: If you wanted to make these sirloin tips taste more like a classic pot roast, you can add herbs along with the beef with no change to the cook time. You can also add a little tomato paste on top of the beef without stirring.
Want more information about making this recipe—ingredient info, substitutions, and tips? You can now find all of that under the recipe card.
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Sirloin Beef Tips in Gravy | Easy Instant Pot recipe
Equipment
Ingredients
- 5 pound sirloin tip roast cubed in to 1- to 2-inch pieces
- 2 – 4 tablespoons vegetable oil
- 1 onion finely diced
- 2 cups beef broth we used reduced-sodium
- 1/2 cup flour we used Wondra
- 1 1/2 cup cold water
- Toppings: Sour cream, Worcestershire sauce, salt and pepper as desired
Instructions
- Select Saute. When hot, add 1 tablespoon of oil to the pressure cooking pot and make sure the entire bottom of the pot is coated.
- Brown the meat in small batches, do not crowd. Use a slotted spoon to remove the meat between each batch and add additional oil with each batch.
- When all the meat is browned, add the onion to the cooking pot and sauté until tender, about 3 minutes. Add the beef broth and use a solid metal spoon to scrape all the browned bits off of the bottom of the cooking pot.
- Return the browned meat and any accumulated juices to the pot. Lock the lid in place. Select High Pressure and 15 minutes cook time. When cook time ends, allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release.
- Mix flour and cold water to make a slurry to thicken the broth. Slowly add the slurry to the cooking pot, stirring constantly. Select Saute and bring the gravy to a boil for a few minutes. Add salt and pepper to taste.
- Serve immediately, topped with desired toppings.
Video
Notes
Nutrition
INGREDIENT NOTES
This Sirloin Tip recipe cooks up super easy with lots of beefy flavor. Here’s what you’ll need:
- Sirloin tip roast: Cut the roast into cubes with kitchen shears. Or freeze the roast for 15 minutes to help it keep its shape, then cut it into 1-inch slices with a sharp knife. Divide each slice into 1-inch cubes.
- Vegetable oil: We usually use canola oil in our recipes.
- Onion: This is one meal I’ll take the time to really finely dice the onion. I love the flavor onion gives this meal, but I prefer not to notice onion bites in my gravy.
- Beef broth: If needed, you can sub water and beef bouillon. (When I use bouillon, I’ll often throw in an extra cube for extra beefy flavor.)
- Flour and water: Use the flour and water mixture as a thickener. If I have it on hand, I’ll use Wondra flour, since it’s made to quickly dissolve in gravy.
How to brown beef in a pressure cooker
Browning the meat adds so much flavor to the gravy! Don’t skip this step!
I like to saute my beef adjusted to High or at Level 4 or 5 (depending on your brand and model). You want a nice high heat to give it a good sear. Try not to remove the beef early—it’s ready when it releases easily from the pan.
If it sticks or pulls, even though there’s oil in your pot, it’s likely that it’s just not brown enough. Give it a minute more two more, then try again.
Then, when you add the beef broth to the pot, use a study spoon to scrape up the browned bits (aka the fond) off the bottom of the cooking pot. That’s extra flavor that will make an amazing gravy!
Need to skip the browning? Add a cube of bouillon to help make up for the lost flavor.
How to make a flour slurry
The flour slurry is a classic thickener made from cold water and flour. (Hot liquids make the flour clumpy.)
When you add the flour to the water, stir until the mixture is completely smooth—if there are any lumps in this step, they’ll make lumpy gravy.
If I’m being extra careful, I’ll pour the flour mixture through a wire mesh strainer to ensure it’s lump-free.
When you add the slurry to the pot, make sure you’re stirring constantly and pour the slurry slowly.
After you’ve added the slurry, you’ll want to simmer it for a few minutes to ensure the raw flour flavor will cook away.
How to store leftovers?
I love that this makes a good amount of food so I can save extras for later. If you plan to eat within 3-4 days, store the leftover beef and gravy in an airtight container in the refrigerator.
To freeze: I like to divide leftovers into 2 cup portions and freeze in Souper Cubes or lay-flat in Ziplocs. That way, when something comes up, you can have an easy, homemade meal in the freezer for those crazy fall weekends.
Make a half batch or double recipe
You can make a half-batch with no changes to the recipe.
If you want to make a double batch, first you will need to double check it will fit in your model of pressure cooker. It might fit in a 6-quart, but an 8- or 10-quart may be a better choice.
To double the recipe, I recommend browning just half the meat to save on time and avoid scorching the fond.
MORE Cubed Beef Recipes You Can Make in Your Instant Pot
We have a lot of other Beef Instant Pot recipes that we love to make in the fall and winter:
- Mississippi Pot Roast
- Easy Steak Fajitas from InstaFresh Meals
- Beef Stew
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I love this cooking method, but it was not very flavorful. I added garlic, salt, pepper, and red wine vinegar.
Sounds like delicious additions. Be sure and get a good sear on the beef and deglaze the pot for lots of flavor.
I have followed your post for awhile now. Due to health problems recently I have had to go on a salt reduced (free) diet. Do you have any pressure cooker recipes for reduced or no salt meals. Thank You!
Hi Rod – thanks for following! One of the easiest ways to reduce sodium in my pressure cooker recipes is to use Reduced Sodium Better Than Boullion https://www.betterthanbouillon.com/our-products/ instead of chicken broth. You can use as much or as little of it as you’d like to taste. You may want to increase some of the spices to offset the missing flavor from the chicken broth. Also, if you have the time, homemade broths are tasty and can be made with no salt and extra spices https://www.pressurecookingtoday.com/chicken-stock-in-the-pressure-cooker/ It freezes very well, you can freeze it in 1 cup servings for ease of use. There were more great tips in this article https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sodium/how-to-reduce-sodium
Fyi, for convenience, Swanson’s makes a salt free broth in a 32 oz carton.
Want to make this in my 3 Qt Mini. Any thing else to do besides halving the ingredients and keeping the cook time the same (or adding any time)?
Hi Kaye – nope, you shouldn’t have to make any additional changes. Just check the meat after 15 minutes to see if it’s as tender as you’d like.
If my beef is frozen should I cook for 30 mins instead of 15?
Hi Liz – no, since your meat is frozen, you won’t be able to brown it, so I would just add a few minutes to the cook time.
I brown all my frozen beef all time in my instant pot before cooking. 😉😊
Great recipe! Made it tonight and my teen loved it.
Hi Barbara,
I just wanted to post my thanks for this delicious recipe. I have a recently purchased not-InstantPot insta pot, and I needed a good recipe for beef tips that didn’t require mushroom soup! I am so glad I found this one. Although my maiden voyage with the pressure cooker was a little louder (and scarier) than expected, it was ultimately VERY successful! My husband and I enjoyed our dinner immensely. =) Thank you again!
That’s great – thanks Stephanie. Glad you’re off to a successful start. It’s so nice to hear you enjoyed the recipe. Have fun!
Try subbing beef consume for the broth and add a couple tablespoons of soy sauce, delicious.
Thanks for sharing your tips Gretchen!
Made this tonight and it was awesome! I realized too late that I was out of beef stock, so had to use chicken stock. I also used a slurry of water and cornstarch instead of flour (personal preference). Topped it with some sour cream and it was like a stroganoff without mushrooms. Delicious!
My husband grew up eating Beef Tips & Rice and has asked me to make it for years. I never really cared for the little that I’ve tasted so I was skeptical, but I went for it tonight with your recipe and we both LOVED it! I love how simple and easy to follow your recipe is. I used a 3.5lb chuck roast and added 5 min. to the cooking time as suggested above. I also added a tsp. of salt and pepper at the end. I did use reduced sodium beef broth. Thank you SOOO much!
That’s awesome Katy! Thanks for sharing. So glad you both loved it.
I only need to feed three people that are small eaters, so smaller meat size and take off only a couple of minutes? Also, is a “slurry” a term for mixing water with something?
Hi Shannon – the thickness of the meat determines the cook time in the pressure cooker. So when you reduce or increase the volume of the meat, the cook time remains the same, as long as the meat is cut into the same size (thickness) as the original recipe. Enjoy!
Yes. Shannon G, slurry is a term for mixing water with something – cornstarch or flour.
Hi Barbara!
I am brand new to the world of instant pot cooking and your site is the first I have stumbled upon and I could not be happier! Some of the things I noticed in some of the reviews of instant pots is most recipes are designed for 6 qt instant pots, I got the 8 qt one which many reviews mentioned needing to adjust recipes due to liquid requirements. The 8 qt has a 2 cup minimum liquid, are there any other adjustments I should make with you recipes outside increased liquid if I need?
Hi Stacey – so glad you found me too. There is plenty of liquid in this recipe, so no need to make any changes in the 8 quart with this recipe. The 8 quart will take longer to come to pressure, so if a recipe has a quick cooking time, you can reduce the cook time slightly. For example on this recipe https://www.pressurecookingtoday.com/pressure-cooker-honey-sesame-chicken/ if you made it in the 8 quart, you’d probably want to double the recipe and reduce the cook time to 2 minutes. Sometimes ingredients release a lot of liquid when they cook, chicken and roasts for example, so you can use less than 2 cups liquid. You’ll get the hang of it soon I’m sure. Have fun!
If I only use 2 lbs of meat should I cut all other ingredients in half as well?
Hi Patti – yes, cut all the other ingredients in half as well, as long as you’re using a 6-quart pressure cooker. You’ll need more liquid for an 8 quart.
Do you have any suggested modifications for making in the Ninja Foodi or would I follow same directions?Also do you think this would be ok with a chuck roast cubed? I need to make beef tips and gravy for a community potluck and I just got a Ninja Foodi. Thanks!
Hi Susan – you shouldn’t have to make any modifications in the Ninja Foodi. Chuck roast isn’t as tender as a sirloin roast, so I would add 5 minutes to the cook time and see if it’s as tender as you’d like. If not, cook it for a few minutes longer. I’m sure it will be a hit.
Thanks Barbara, I’ve got a “trial run” chuck roast I’ll prepare for dinner tonight before I cook for the neighborhood! Since the community association is paying for the meat, that’s why we’re using chuck roast. I’m sure it will be delicious!
Could this recipe be halved? Would cooking time be affected? Thanks!
HI Greta – yes, this recipe is easily halved with no change in cook time. Enjoy!
No seasonings, not even salt and pepper?
Hi Carol – you add salt and pepper to taste at the end. But if you caramelize the beef, you’ll get a ton of flavor from the beef.
Looks delicious. Do you cook your noodles in the pressure cooker too, Barbara? I don’t mean with the beef tips but after the beef is finished cooking.
I have never made anything in my “Crockpot” brand pressure cooker that tasted bad, and I just wait for Sundays to come so I can get another one of your delicious recipes (lol)! But, I just saw a post from someone concerning “dry beans to soft beans…” I have a bag of dry (of course) white beans and would love to make some bean soup in my pressure cooker. Do you have a recipe for that or any suggestions of how I’d go about it? Thank you so much for this contribution you’ve made to so many people, including myself, with your recipes.
Thank you for the sweet comment Patricia! There’s a Sausage, Kale and White Bean soup in my cookbook https://amzn.to/2R4Zf7E that uses dried white beans, or https://www.pressurecookingtoday.com/pressure-cooker-chorizo-chicken-and-kale-soup/ you could substitute white beans, eliminate the potatoes and use a 35 minute cook time.
Well now, I have some packages of cubed meat in the freezer that I must have packaged up for one of your recipes…..I’ll have to see if I have enough for this one…it sure does look good. Pure, simple comfort food on a cold, rainy Sunday? Can’t beat it! 🙂
There is no “Browning” button on my Instant Pot; obviously it’s the sautee function, but do you set it to less, normal or more? (thinking normal, but want to make sure)
You’ll use the Sauté function adjusted to More for browning. Here’s lots of great information about using your Instant Pot https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/
I just made this and it is fantastic!!!!! Easy and delicious! Thank you.
Awesome – thanks Kelly!
Hi Barbara. I’m a Barb too!
I’m a new IP user (3 meals so far) and found your site when I searched for a way to cook Sirloin Tip Steak. Both my hubs and I are home sick right now so I’m trying to use what’s on hand. I only have 1.5 lbs meat and it’s thin sliced so I’m not sure how much to reduce the cooking time. Any recommendations?
Hi Barb 🙂 Sorry you’re not feeling well. I’d cook it similarly to this recipe https://www.pressurecookingtoday.com/pressure-cooker-mongolian-beef/ 12 minutes. Enjoy!
I bought sirloin tip oven roast it is 2 pcs from Costco around 5 lbs can I pressure cook them whole or have to cube them? And if I can keep whole how would I cook? Ty
Sherri
Hi Sherri – you can pressure cook them whole if they’ll fit in the pressure cooker without exceeding the maximum fill line. You’ll cook them similarly to this roast https://www.pressurecookingtoday.com/pork-sirloin-tip-roast-pressure-cooker/ Enjoy!
Hi Barbara! I know this post is old but it came up when I was looking for a beef tip with gravy recipe and it looks so good! Any reason I couldn’t make it just like you do but in my NON electric pressure cooker?
Thanks so much!
Brenda
Hi Brenda – it should work great in your non electric pressure cooker. Start your timing when your pressure cooker is at pressure.
Ingredients say 1 and 1/2 cup of water but never says when to use it!?!
Hi Janie – it step 3 to make the gravy.
Just finished making this is in the pressure cooker! AMAZING! Thicken right up and the flavor is out of sight!
Thanks Kevyn! Glad it was a hit 🙂
Tried this today with my new pressure cooker and it was AWESOME!! The meat was so tender and the gravy – WOW!! Thanks for such a great recipe.
Thanks Steven!
This recipe looks delicious! Is there a way to adapt it so that egg noodles can be added? I would love to have a “one pot” meal, plus I like the idea of the noodles picking up some of the flavors of the meat.
Hi Christy – I haven’t tried it, but if you wanted to, you could try cooking the beef for 12 minutes, then release the pressure and add the egg noodles and pressure cook for 3 minutes. Let me know how it goes.
Just tried this tonight–added the noodles during the last three minutes, and it turned out great! My whole family loved it.
Very Good. Used 2 1/2 lbs of sirloin because 5 seemed a lot. 2 1/2 was a lot. Added mushrooms cause my girl and I likes them. Added baby carrots cause I like soupy/gravy type recipes with them. Added about 2 tablespoons of Worcestershire sauce for flavor. Next time may add 1/4 cup red wine or less. Anyway, loved it. May also add 5 minutes to time to make meat a little more tender. Came out fine the way it was though. Ate it again the next day, two people can’t eat it all in one sitting. 5lbls would have been overkill for two people. Thanks for the recipe.
Hi – there’s only two of us and I had a 1 1/2 lb roast and it was plenty for two with enough left over for lunch. I added Worcestershire sauce as well but no ‘shrooms as my guy hates them (sigh).
Hi – I notice this recipe doesn’t mention the release method/timing. I don’t usually do QR for meat so I’m not going to when I cook this tonight. Can the recipe be updated to include the release method you recommend please? I’m going to try letting the pressure come down for 10 minutes and see how it goes.
Thanks for all your help and advice.
Hi Susan – in my experience, small pieces of meat in a braise doesn’t seem to be affect by a quick release, but if you prefer to do a natural release, that’s not a problem either. Let me know how you like it.
Thanks Barbara – we loved it!!!! I bought a tri tip sirloin thinking of pot roasting it but thought better of it as I know chuck is better. When I found your recipe I had to try it and it was perfect. The meat was very tender and tasty and a nice gravy. I ended up doing a natural pressure release as nothing else was ready but I’ll try the QR next time (IF I have my act together for the rest of the meal – hahaha) I had the leftovers for lunch today. I LOVE your recipes. THANK YOU!
I am a newbee with my InstantPot Electric Pressure cooker. My question which needs answered is after browning and “when I set it to manual pressure and you say 15 minutes and it takes 15 min. to get under pressure, do I set it to 30 minutes to allow for the pressure to build?” Every recipe gives a pressure time but if it says 5 minutes and it take 10-15 to build pressure, it isn’t going to be done in 5 minutes! Does this make any sense? Please help me with this.
Hi Barbara – no, you just set it for 15 minutes and the pressure cooker will not start counting down until it reaches pressure. If a recipe says 5 minutes cook time, then it will be done in the 5 minutes cook time because the ingredients will start to cook as the pressure is building although the time will not start countdown until full pressure is reached.
I am a newbee with my InstantPot Electric Pressure cooker. My question which needs answered is after browning and “when I set it to manual pressure and you say 15 minutes and it takes 15 min. to get under pressure, do I set it to 30 minutes to allow for the pressure to build?” Every recipe gives a pressure time but if it says 5 minutes and it take 10-15 to build pressure, it isn’t going to be done in 5 minutes! Does this make any sense? Please help me with this.
Hi Barbara – electric pressure cookers don’t start counting the time until it reaches pressure, so you just set if for 15 minutes cook time. Just as if you were going to cook pasta on the stove, you would know you had to allow time for the water to boil and would automatically think about that when you were figuring out the time until you could serve the meal. The more you get use to pressure cooking, the more you’ll naturally figure in the additional time it will take until you can eat.
This was really good. I used left over roast from the pot roast recipe, shredded and added egg noodles – YUM!
Does sound great.
Hi was wondering if I can freeze this, I want to make this for Christmas but want to make it now and freeze for a few days to make the cooking day easy.
Hi Debra – yes, you can freeze it. It freezes and reheats great.
suggestions on plain simple roast(just roast) in electric pressure cooker–time, setting,etc.
Hi DeLona – here’s a link to my pot roast post https://www.pressurecookingtoday.com/2013/04/classic-pot-roast-and-potatoes/. Hip Pressure Cooking also has cooking charts that are excellent for determining cooking time http://www.hippressurecooking.com/pressure-cooking-times/
Thanks for the QUICK reply!!
Love ALL your recipes, thank you so much for the Electric Pressure Cooker recipes, you are how I have learned
to use mine so well. Thank YOU!
Awww thanks DeLona! So glad you’re loving your electric pressure cooker too.
I don’t have a pressure cooker. I am trying to find a recipe for beef tips without all the garbage in it. Do not wanna use cream of anything soups or onion soup mix or gravy mixes. How could I make this in the crockpot??
Hi Desiree – I haven’t made it in a slow cooker, but here’s what I would do. Brown the meat first in a skillet; brown it in batches using medium high heat so the meat browns and doesn’t steam. Then cook your onions scraping up brown bits from the pan. If the pan needs more deglazing after the onions cooks, just use a little water or beef broth. Add the beef, onion, and beef broth to slow cooker. Cover and cook on LOW for about 6-8 hours, or until beef is extremely tender. Mix flour and water to make a slurry to thicken the broth. Add slurry to cooked meat and broth in slow cooker. Turn to HIGH and let it thicken for about 15-20 minutes.
Let me know how it goes. 🙂
I am learning so much from you. I have an electric pressure cooker, and I bought 2 of my daughters one also. I am trying to never use canned beans again. What a difference dry to soft beans make in chili..the taste is amazing. I also make my chicken stock in my cooker. The best ever. Keep on posting and teaching this old “chic” how to cook.
thank you ..
Maryann
Thanks Maryann! Tastes better and just think how much money you’re saving too. Any suggestions on recipes you’d like to see?
Hola! I’ve been following your site for some time now and finally got the bravery to go ahead and give you a shout out from Huffman Tx! Just wanted to mention keep up the great job!