There’s something undeniably comforting about tender, juicy pork tips smothered in a rich, velvety gravy—and this Instant Pot version delivers it all in just over an hour. The pork becomes melt-in-your-mouth tender, while the savory gravy, infused with herbs and spices, coats every bite with deep, satisfying flavor. Perfect for busy weeknights, this dish combines convenience with the kind of hearty, home-cooked goodness that feels like a warm hug.
With just 10 minutes of prep, the Instant Pot does the heavy lifting, locking in moisture and creating a dish that’s both succulent and flavorful. The gravy’s silky texture pairs beautifully with the tender pork, making every forkful a delightful balance of richness and comfort. Serve it over mashed potatoes or rice for a meal that’s as nourishing as it is delicious.
Ingredients for Instant Pot Pork Tips and Gravy
- 1½ Tablespoons olive oil (for browning the pork)
- 2 pounds pork stew meat (buy pre-cubed or trim and cube pork butt or pork shoulder)
- 1½ teaspoons salt (divided, for seasoning pork and onions)
- ¾ teaspoon pepper (divided, for seasoning pork and mushrooms)
- 2 Tablespoons butter (for sautéing veggies)
- 1 onion, chopped (yellow or white onion works best)
- 8 ounces mushrooms, sliced (cremini or button mushrooms are great)
- 2 cups beef stock (substitute with chicken stock if needed)
- 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons ketchup (adds a touch of sweetness)
- 2 Tablespoons apple cider vinegar (balances the flavors)
- 1 teaspoon garlic powder (or substitute with 2 minced garlic cloves)
- 2 Tablespoons cornstarch (for thickening the gravy)
- 2 Tablespoons water (to mix with cornstarch)
Step-by-Step Instructions
- Preheat the Instant Pot: Set your Instant Pot to the “Sauté” mode and let it heat up.
- Season the pork: While the Instant Pot is heating, season the pork stew meat with 1½ teaspoons salt and ¾ teaspoon pepper.
- Brown the pork: Add 1½ Tablespoons olive oil to the Instant Pot. Once hot, add half of the pork and sauté for 2-3 minutes until browned on all sides. Transfer the browned pork to a bowl and repeat with the remaining pork.
- Sauté the veggies: Add 2 Tablespoons butter to the Instant Pot. Once melted, add the chopped onion and season with 1 teaspoon salt. Sauté until the onions are translucent, about 3-4 minutes. Add the sliced mushrooms and ½ teaspoon pepper, and sauté for another 3-4 minutes until tender and browned.
- Make the sauce: In a bowl, whisk together 2 cups beef stock, 1 teaspoon Italian seasoning, 2 Tablespoons Worcestershire sauce, 2 Tablespoons ketchup, 2 Tablespoons apple cider vinegar, and 1 teaspoon garlic powder.
- Combine everything: Return the browned pork to the Instant Pot and pour in the sauce. Stir well to combine.
- Cook: Close the Instant Pot lid and set it to cook on high pressure for 30 minutes.
- Release pressure: Once the cook time is up, allow the Instant Pot to naturally release pressure for 20 minutes before opening the lid.
- Thicken the gravy: Set the Instant Pot back to the “Sauté” setting. In a small bowl, whisk together 2 Tablespoons cornstarch and 2 Tablespoons water until smooth. Stir this mixture into the pork tips and cook for 2-3 minutes until the gravy thickens.
- Season to taste: Taste the dish and add extra salt or pepper if needed.
- Serve: Serve the pork tips and gravy over mashed potatoes or buttered egg noodles for a hearty meal.
Perfect Pairings: Serving Suggestions
This Instant Pot Pork Tips and Gravy recipe is a hearty dish that pairs beautifully with classic comfort sides. Serve it over creamy mashed potatoes for a traditional touch, or try it with buttered egg noodles for a lighter option. For a pop of color and freshness, add a side of steamed green beans or a crisp garden salad with a tangy vinaigrette. Don’t forget a slice of crusty bread to soak up every last bit of that rich gravy!
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pork tips and gravy in a saucepan over medium heat, stirring occasionally, until heated through. If the gravy thickens too much, add a splash of beef stock or water to loosen it up. You can also reheat individual portions in the microwave for 1-2 minutes, stirring halfway through.
Recipe Variations to Try
Switch things up by using chicken stock instead of beef stock for a lighter flavor, or add a splash of red wine to the sauce for extra depth. For a spicier kick, toss in a pinch of crushed red pepper flakes or a dash of hot sauce. If you’re not a fan of mushrooms, swap them out for bell peppers or zucchini. You can even use chicken thighs instead of pork for a different protein option.
Time-Saving Tips for Busy Cooks
To save time, prep your ingredients ahead of time! Chop the onions and slice the mushrooms the night before, and store them in separate containers in the fridge. You can also measure out the seasonings and sauce ingredients in advance. If you’re short on time, skip browning the pork—though it adds flavor, the dish will still be delicious without it. Finally, use pre-cubed pork stew meat to skip the trimming step altogether.
Common Questions Answered
Can I use a different cut of pork? Absolutely! Pork shoulder or pork butt work well, but you’ll need to trim and cube them yourself. Can I make this recipe without an Instant Pot? Yes! Simmer everything in a Dutch oven or slow cooker on low for 6-8 hours. What if I don’t have cornstarch? Use an equal amount of flour mixed with water as a thickening agent, but cook it a bit longer to avoid a raw flour taste.
Instant Pot Pork Tips and Gravy
Equipment
- Instant Pot
Ingredients
- 1½ Tablespoons olive oil
- 2 pounds pork stew meat buy it cubed or trim and cube your own pork butt or cubed pork shoulder
- 1½ teaspoons salt
- ¾ teaspoon pepper
- 2 Tablespoons butter
- 1 onion, chopped
- 1 teaspoon salt
- 8 ounces mushrooms, sliced
- ½ teaspoon pepper
- 2 cups beef stock
- 1 teaspoon Italian seasoning
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons ketchup
- 2 Tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 2 Tablespoons cornstarch
- 2 Tablespoons water
Instructions
- Preheat. Set your Instant Pot to the “Sauté” mode.
- Season the pork. While the Instant Pot is heating, season the pork with salt and pepper.
- Brown the pork. Add the olive oil to the Instant Pot and let it heat up for a few seconds before adding half of the beef. Sauté for 2-3 minutes until browned on all sides. Transfer the pork to a bowl. Repeat with the remaining pork.
- Sauté the veggies. Add the butter to the Instant Pot and, once it’s melted, add the onions and season with salt. Sauté until the onions have turned translucent. Add the mushrooms and pepper and sauté for 3-4 minutes or until browned and tender.
- Make the sauce. In a bowl, whisk together the beef stock, Italian seasoning, Worcestershire sauce, ketchup, apple cider vinegar, and garlic powder.
- Put it all together. Return the sautéed pork tips to the Instant Pot and pour in the sauce. Give everything a good stir to combine.
- Cook. Close the Instant Pot and set it to cook on high pressure for 30 minutes.
- Release. Once the cook time is up, allow the Instant Pot to naturally release its pressure for 20 minutes before opening.
- Thicken. Set the pressure cooker to the sauté setting. Whisk together the cornstarch and water until smooth and stir into the pork tips. Allow everything to cook for 2-3 minutes or until the gravy has thickened nicely.
- Season. Taste and add a little extra salt and/or pepper if needed.
- Serve. Serve pork tips and gravy over mashed potatoes or buttered egg noodles.