Pressure Cooker Beef Tips With Mushroom Gravy

Name: Pressure Cooker Beef Tips With Mushroom Gravy
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs beef stew meat; 1/4 cup all-purpose flour; salt, to taste; black pepper, to taste; 2 tbsp avocado oil; 2 small onions, thinly sliced; 8 oz mushrooms, sliced; 4 cloves garlic, peeled and lightly crushed; 1 (1 oz) packet beefy onion soup mix; 2 2/3 cups water, divided; 1 tbsp Worcestershire sauce; 1 tbsp tomato paste; 1 (12 oz) package egg noodles, for serving

This pressure cooker beef tips recipe delivers fork-tender meat in a savory mushroom and onion gravy in under an hour, making it an accessible weeknight comfort meal.

🌍American 🏷️Beef tips 🏷️Beef stew 🏷️Gravy 🏷️Comfort food Dinner

🏷️

🏷️Weeknight

-0:00

applesauceandadhdonTikTok

Total

50 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

2 lbs beef stew meat
1/4 cup all-purpose flour
salt, to taste
black pepper, to taste
2 tbsp avocado oil
2 small onions, thinly sliced
8 oz mushrooms, sliced
4 cloves garlic, peeled and lightly crushed
1 (1 oz) packet beefy onion soup mix
2 2/3 cups water, divided
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 (12 oz) package egg noodles, for serving

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Instructions

1
In a large bowl, combine the beef stew meat with the flour, salt, and pepper. Toss until the meat is evenly coated.
2
Set a pressure cooker to the 'sauté' function. Once hot, add the avocado oil.
3
Add the thinly sliced onions and sliced mushrooms to the pot. Sauté until they begin to soften and sweat down.
4
Push the vegetables to the sides to create a well in the center, and add the flour-coated beef.
5
Allow the beef to sear, stirring occasionally to brown on all sides.
6
Add the crushed garlic cloves, beefy onion soup mix, 2 cups of water, Worcestershire sauce, and tomato paste.
7
Stir everything together, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
8
Pour the remaining 2/3 cup of water around the edge of the pot to ensure there's enough liquid and prevent a burn notice.
9
Secure the lid on the pressure cooker, set it to seal, and cook on high pressure for 30 minutes.
10
Once the cooking time is complete, let the pressure naturally release for 10 minutes, then perform a quick release for any remaining pressure.
11
Carefully remove the lid, stir the beef tips and gravy, and serve hot over cooked egg noodles.

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Tips & Notes

Pro tips

Dredge beef in flour before browning to build fond on the pot bottom, which deepens gravy flavor.
Don't skip the sauté step; browning the meat and aromatics caramelizes the surface and creates a richer sauce.
Use natural pressure release for at least 10 minutes after cooking to keep the beef tender; quick release can toughen the meat.
Stir the soup mix with a small amount of water before adding to prevent clumping and ensure even seasoning.

Substitutions

Beef stew meat → Chuck roast cut into 1.5-inch chunks (similar texture and cook time)
Avocado oil → Neutral vegetable oil or olive oil (any neutral fat works)
Beefy onion soup mix → 2 tbsp beef bouillon powder plus 1 tbsp dried onion (omit if sodium-sensitive)
All-purpose flour → Cornstarch or tapioca starch (use 3 tbsp instead of 1/4 cup for thickening)

Storage & make-ahead

Cool completely and refrigerate in an airtight container up to 3 days, or freeze up to 2 months. Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed.

Equipment

Pressure cooker (electric or stovetop)

Common Questions

Can I use a different cut of beef for this recipe?

Stew meat works best due to its marbling and collagen content, which breaks down under pressure to create tender results. Chuck roast cut into chunks is a good alternative.

How long does this take to cook under pressure?

High pressure for 35–40 minutes, plus 10–15 minutes for the cooker to build and release pressure. Total time is approximately 60 minutes.

What should I serve this with besides egg noodles?

Mashed potatoes, egg noodles, rice, or crusty bread all pair well with the rich gravy.

Can I make this ahead or freeze it?

Yes. Cool completely and refrigerate up to 3 days, or freeze up to 2 months. Reheat gently on the stovetop or in the microwave.

How do I prevent the gravy from being too thin?

Mix 2 tbsp cornstarch with 3 tbsp cold water to form a slurry and stir it in during the sauté phase before sealing the cooker, or after cooking on sauté mode.