Tender Braised Beef Tips in the Instant Pot
These Easy Instant Pot Red Wine Braised Beef Tips are tender, flavorful, and perfect for a cozy, low-effort dinner. Chunks of beef simmer in a red wine sauce with onions, carrots, and beef stock until tender. Serve over mashed potatoes, egg noodles, or polenta for an elevated yet comforting meal.
Equipment
Ingredients
- 1 1/2 - 2 lbs. Stew meat or cubed chuck steak
- 1/4 cup All-purpose flour
- 2 tsp Salt
- Fresh cracked black pepper
- 3 tbsp Olive oil
- 1 medium Red onion finely diced
- 3-4 cloves Garlic minced
- 3/4 cup Red wine
- 3 tbsp Tomato paste
- 16 oz. Beef stock or broth
- 2-3 Bay leaves
- 4-5 large Whole carrots peeled and sliced into coins
Instructions
- Set Instant Pot to sauté mode and heat olive oil over high heat. Coat the stew meat in flour, salt, and pepper. Add meat to the hot oil and sauté for 5-6 minutes until browned. Meat does not have to be cooked through, remove from pot and set aside.1 1/2 - 2 lbs. Stew meat or cubed chuck steak, 1/4 cup All-purpose flour, 2 tsp Salt, Fresh cracked black pepper, 3 tbsp Olive oil
- With the pressure cooker still on sauté mode add in the red onion and sauté for 2-3 minutes until tender. Add in the minced garlic and sauté for another 1-2 minutes. Deglaze with red wine. Mix in tomato paste, beef stock, and bay leaves. Transfer beef back into the pot.1 medium Red onion, 3-4 cloves Garlic, 3/4 cup Red wine, 3 tbsp Tomato paste , 16 oz. Beef stock or broth, 2-3 Bay leaves
- Secure the lid and select pressure cook mode on high, set timer for 20 minutes. Once finished, carefully release the pressure and remove the lid. Add in the carrots, place the lid back on. Pressure cook for another 5 minutes, allow pressure to release before opening once more.4-5 large Whole carrots
- Remove the bay leaves. Both the beef and carrots should be fork tender and the sauce should have reduced slightly. Serve as is or over mashed potatoes, polenta, or egg noodles.
Notes
- Choose the right cut: Stew meat or chuck roast cut into chunks works best.
- Brown for flavor: Don’t skip searing the beef, it starts the base of the sauce.
- Red Wine: Pick a dry red wine like cabernet or merlot, the flavor concentrates as it cooks.
- Thicken if needed: After pressure cooking, simmer on sauté mode for a few minutes to reduce and thicken the sauce if needed, it acts almost as a gravy!
- Serving: Spoon over mashed potatoes, buttered egg noodles, or polenta and top with fresh thyme or parsley.
Nutrition
Serving: 1servingCalories: 462kcalCarbohydrates: 21gProtein: 55gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 141mgSodium: 1756mgPotassium: 1453mgFiber: 3gSugar: 7gVitamin A: 12240IUVitamin C: 10mgCalcium: 100mgIron: 6mg