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Instant Pot cubed beef and gravy served over a bed of mashed potatoes on a plate.

Instant Pot Cubed Beef

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American

Description

Savory and tender Instant Pot Cubed Beef is the ultimate lazy dinner: little effort, huge flavor! Juicy chunks of beef and gravy is an easy recipe to make in the pressure cooker, perfect for serving over fluffy mashed potatoes.


Ingredients

Scale
  • 2 pounds beef sirloin roast, cut into 2-inch cubes
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 medium white onion, finely chopped
  • 4 cloves garlic, finely minced
  • 1 cup beef broth
  • 45 fresh sage leaves
  • 45 fresh thyme sprigs
  • 2 tablespoons cornstarch
  • 2 tablespoons warm water
  • 2 teaspoons dijon mustard
  • 2 teaspoons soy sauce
  • 2 tablespoons unsalted butter
  • chopped parsley

Instructions

  1. In a large bowl, toss the beef cubes in salt and pepper.
  2. Turn your Instant Pot on to saute mode. Add in the olive oil and heat until it is shimmering. When the olive oil is ready, add half of the beef cubes and brown on all sides, about 2-3 minutes. Remove and set aside. Repeat with remaining beef.
  3. Add more olive oil to the Instant Pot if it has gone dry. Add onions and garlic, and stir occasionally until slightly softened, about 1-2 minutes.
  4. Pour in the beef broth and scrape the bottom of the Instant Pot to release any browned bits. Add in the beef cubes, sage, and thyme. Close the lid and pressure cook on high pressure for 25 minutes. Once the time is up, allow to naturally release for another 5 minutes. After the 5-minute natural release, open the valve to quickly release any additional pressure.
  5. Discard the sage and thyme, set aside the beef on a plate, and retain the liquid in the Instant Pot to make the gravy.
  6. Turn the Instant Pot to saute mode. Whisk together the cornstarch and warm water to create a slurry and add it in, along with the dijon mustard and soy sauce.
  7. Bring to a simmer and whisk frequently until the gravy thickens, about 2-3 minutes.
  8. Whisk in the butter until melted and the gravy is smooth and shimmering. Pour over the cubed beef, garnish with chopped parsley, and serve immediately.

Notes

Overcrowding in the Instant Pot during browning may cause the beef cubes to steam rather than brown.

Tamari can be used instead of soy sauce for a gluten-free option.

2-3 teaspoons each of dried sage and thyme can be substituted for fresh.

This dish can be stored in the refrigerator in an airtight container for up to 3-5 days.

Keywords: beef tips, instant pot beef, steak bites

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