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Instant Pot beef tips with gravy and rice delivers all the deep savory flavor and soul warming comfort of a slow cooked Southern classic in a fraction of the time. Tender chunks of beef pressure cook in a rich onion gravy until melt in your mouth soft, creating silky spoon coating sauce that settles perfectly over fluffy rice. This recipe leans on hard searing before pressure cooking to build layers of flavor fast, giving you weeknight convenience without sacrificing that Sunday supper feel.
Traditional recipe for oven braised Southern beef tips and rice included in the recipe card.
For another classic comfort food beef recipe checkout this baised beef neck bones dish or cajun rice and gravy with shredded beef.
Why You'll Love These Soul Food Beef Tips
Tender chunks of beef sirloin steak get seasoned with bold, flavorful Haitian epis seasoning base, seared 'til brown and beautiful, then pressure cooked in a savory beef broth and Worcestershire sauce-spiked gravy until melt-in-your-mouth tender—about 20 minutes of pure comfort magic.
This recipe solves the dry, chewy beef tip problem by letting the seasoning and pressure cooker do all the heavy lifting, locking in juicy flavor from start to finish. This dish could also be simmered slow and low on the stovetop for about 90 minutes.
Ingredient Notes
Red wine adds deep savory richness and subtle acidity that helps balance the heaviness of the gravy while intensifying the beefy flavor. Dry reds like cabernet sauvignon or merlot work best because they stand up to pressure cooking without turning bitter. Let the wine simmer briefly before sealing the Instant Pot to cook off any harsh alcohol notes.
Worcestershire sauce brings layered umami flavor with hints of tanginess, sweetness, and spice that make the gravy taste slow cooked and deeply seasoned. Just a few splashes amplify the beef without overpowering the dish.
Beef stock forms the backbone of the gravy, adding body and rich meaty flavor while helping keep the beef tender during pressure cooking. Use low sodium stock so you can better control the final seasoning, especially since the Worcestershire sauce already adds saltiness. A good quality homemade or roasted beef stock creates a silkier, more flavorful gravy.
Haitian epis gives the dish an aromatic Caribbean backbone with blended herbs, garlic, peppers, and green onions that brighten the rich gravy. It layers fresh earthy flavor into the beef while adding complexity that sets these beef tips apart from standard Southern versions. If you do not have epis, a mix of green seasoning or sofrito can provide a similar fresh herb driven flavor profile.
How To Make Instant Pot Beef Tips With Gravy and Rice
- Make the roux in a separate skillet
- Season and brown the beef
Pat the beef tips dry, season generously, and use the Instant Pot sauté setting to brown the meat in batches. - Build the flavor base by sauteing the vegetables and adding in the liquids to deglaze the pan
- Pressure cook until tender
- Add the roux
- Serve over rice
Beats and Eats (music to pair with beef tips)
Substitutions and Variations
Can’t find Haitian epis? A quick blend of garlic, scallions, and thyme will keep the flavor game strong.
A splash of red wine or a pinch of smoked paprika can level up the gravy game if you're feelin' fancy.
Can’t find sirloin steak either? Chuck roast works too, just cut into chunks. I tend to avoid stuff labeled "beef stew meat" cause you just don't know what you're getting.
What To Serve with Pressure Cooker Beef Tips
If you're not going with rice, serve these tender beef tips over creamy Southern mashed potatoes or cooked egg noodles to soak up every last drop of that savory goodness. I serve with some hot water cornbread, air fryer green beans, and potato salad. Chase this down with some sweet tea.
If you're a fan of rich gravy dishes like these beef tips, try my smothered turkey wings baked low and slow in homemade gravy.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Instant Pot Beef Tips and Rice w/ Gravy
Ingredients
- 1 lb Beef Sirloin Steak cut into ¼ - ½ inch chunks
- 2 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 3 Fresh Thyme sprigs
- ½ cup Haitian Epis Seasoning Base
- 1 White Onion diced
- 4 Garlic Cloves minced
- ½ cup Red Wine
- 2 cups Beef Stock
- ¼ cup Worcestershire sauce
- 1 Bay Leaf
- 2 cups Flour
- 1 cup melted unsalted butter or canola oil
- 1 cup Rice
Method
- Start with a 2:1 ratio flour to fat and mix right in the skillet until smooth and well blended. Pre-heat oven to 400 degrees and place skillet in the oven. Check the roux after about 20 minutes. Stir as necessary and bake until desired color. I prefer a darker chocolate color.
- In a cast iron or other oven proof skillet mix oil and flour well.
- Mix the cajun seasoning spices together in a mixing bowl.
- Season the beef tips with a ¼ of the cajun seasoning blend. Set aside.
- Heat Instant Pot to “high” saute settings. Once saute display reads “Hot” add a tablespoon of oil then brown the beef on all sides.
- Remove the beef to a paper towel lined plate.
- Add the onion and saute 3-4 minutes. Add the garlic and cook another minute. Season the vegetables as you saute with half of the remaining cajun seasoning.
- Add a ½ cup of the epis seasoning to the onions and stir mixing well.
- Add the stock, wine, and Worcestershire sauce mixing well to deglaze the pan. Add the bay leaf and last of the spices, then add the beef tips back to the pot.
- Close the lid and then pressure cook for 20 minutes. Let pressure release naturally for 10 minutes then manual release the pressure.
- Cancel cook then return to “saute” settings. Add the roux, mix well and cook another 10 minutes. Serve over rice, cooked in your preferred way.
- Mix spices together in a small bowl or ramekin
- Pre-heat oven to 200 degrees
- Cut Sirloin into chunks
- Season the beef and coat lightly with flour
- Brown beef in saucepan then set aside and let drain on paper towel lined plate
- Saute onions, peppers, and garlic in the same pan. Season lightly and cook for 1-2 minutes
- Add green seasoning or epis and mix well.
- Deglaze the pan with red wine and let the alcohol cool off fo 3-4 minutes. Add the worcestershire sauce, beef stock and mix well. Allow to cook 5 minutes.
- Add beef back, stir, cover and braise in the oven for 4 hours
- During last 30 minutes of cooking, start on the roux. Heat butter in a skillet on medium low heat. Add flour and stir constantly until desired color is achieved.
- Add roux to braise and mix well. Allow to simmer another 15-20 minutes.
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