Instant Pot Stewed Beef with Mushroom Gravy

This Instant Pot Beef and Gravy is the kind of classic comfort food that brings everyone running to the dinner table. Tender beef tips are simmered in a rich mushroom gravy made with red wine, Worcestershire sauce, and savory beef broth — all done in a fraction of the time it would take on the stovetop or in a slow cooker. Whether it’s a busy weeknight or one of those cozy Sunday dinners where you want something special, this recipe delivers every single time. It’s one of those Instant Pot recipes that belongs in your permanent rotation, right alongside your favorite Instant Pot beef stew. Serve it over fluffy white rice, egg noodles, or creamy mashed potatoes and watch it disappear.

Ingredient Notes

ingredients for Instant Pot Stewed Beef with Mushroom Gravy

garlic: Adds a bold, savory base to the gravy.
yellow onion: Builds sweetness and depth as it cooks.
olive oil: sauting and searing.
beef tips: Becomes wonderfully tender under high pressure.
beef broth: Forms the savory base of the gravy.
red wine: Adds rich, deep flavor to the sauce.
sliced mushrooms: White button or baby bella both work great.
Worcestershire sauce: Brings a tangy punch.
Italian seasoning: A simple herb blend that ties everything together.
cornstarch: Turns the cooking liquid into a rich, glossy gravy.

Can I use a slow cooker instead of the Instant Pot?

Yes! To make this in a slow cooker, sear your beef in a skillet first, then add all ingredients to the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. Make the cornstarch slurry and stir it in during the last 30 minutes with the lid off.

What kind of beef is best for this recipe?

Beef stew meat, chuck roast cut into bite-size pieces, or steak tips all work great. The high pressure cooking breaks down the connective tissue and makes even tougher cuts incredibly tender.

What kind of mushrooms should I use?

White button mushrooms are the most common and easy to find at the grocery store. Baby bella (cremini) mushrooms have a slightly deeper flavor. Either works perfectly in this dish!

Can I skip the red wine?

Absolutely. Just substitute with an equal amount of additional beef broth or beef stock. You can also use bouillon cubes dissolved in water as a substitute for the broth entirely.

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Can I double this recipe?

Yes, as long as you don’t exceed the max fill line on your electric pressure cooker. The cook time stays the same — you may just need a slightly longer cooking time to come to pressure.

Instant Pot Stewed Beef with Mushroom Gravy

Set your Instant Pot to the sauté function. Add the olive oil. Once hot, sauté the diced onion and minced garlic for 2–3 minutes, until the onion is translucent.
Add the beef tips and sear for about 1 minute to develop flavor. (This step creates the Maillard reaction — the browning that gives you that deep, rich taste!)
Stir in the beef broth, red wine, Worcestershire sauce, sliced mushrooms, Italian seasoning, salt, and black pepper.
Close the lid and set the vent to sealed. Set to pressure cook on high for 35 minutes.
Allow a 10-minute natural release, then carefully turn the valve to vent to release any remaining steam (quick release).
Set the pot back to the sauté setting. In a small bowl, make a corn starch slurry by whisking together the cornstarch and ¼ cup cold water until smooth.
Once the liquid is gently boiling, stir in the slurry and cook for 2–3 minutes, stirring, until the gravy thickens to your liking.
Serve hot over white rice, egg noodles, or your favorite side dishes!