Sirloin tip roast in the Instant Pot
Good day friends!~ Welcome to Home Pressure Cooking where you can always find an experiment of some sort in the Instant Pot. Today we are sharing how to make a sirloin tip roast in the Instant Pot. I was a little apprehensive about this roast. I have made London Broil, and quite a few Pot roasts. However, we have never made a sirloin tip. The typical oven method would be around 3 hours.
This is not a pot roast..there is a difference in the cut. Pot roast is usually cheaper meat (still awesome in the IP). This website here breaks down the differences in roasts and cuts.
If you want to go more on the pink side, I would cut the time perhaps by 5 minutes off this recipe. The internal temp should be between 135-145. I can’t say for certain because I did not prepare it that way. I just didn’t want the meat tough and the key was my seasoning, and seasoning packet. Some people just use kosher salt and sear it first. It is all your own personal preference on how you like your meat flavored and cooked.
Choose Your Seasoning Mix
I use Maggi German-style pot roast seasoning mix
NOTE: You can also use an onion beef broth and 1/2 cup of wine in lieu.
First Things First
First I cut three small slits in the roast and stuffed them with half a clove of garlic. I think that is what my grandmother used to do with her roasts. My roast was a little shy of 3 lbs. Not a big one at all. I would still use the same method for a larger size.
Then I heavily seasoned with just pepper.
We mixed the Maggi seasoning with water accordingly and then poured it over my roast. Please use a rack to set your roast on top. We also added an additional cup of water to the pot. We added a few sliced red onions on top of the roast.
Set the pot to High-pressure Manual for 35 minutes.
We let the pot come to a natural release and removed the roast, and set it aside, adding some of the juices on top and some tin foil.
Then proceeded to make some red roasted potatoes in the same pot leaving the liquid in from the roast. We had the potatoes in a strainer. The strainer is perfect and sat nicely on my trivet.
For the potatoes, you can use a Lipton onion soup beefy onion packet and a little bit of olive oil. Mixed it all together and cooked in the pot High-pressure manual for 10 minutes. Everything turned out delicious. Use the hot gravy liquid and pour it over the meat on a platter to serve.
You may also enjoy our recent>>>> Crack Pot Roast Recipe
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Pressure Cooker Sirloin Tip Roast In The Instant Pot
Ingredients
- 4 LBS Sirloin Tip Roast
- 1 Packet Roast Seasoning Mix or NOTE below substitute Maggi Pot Roast
- 3 Cloves Garlic
- 1 Whole Red Onion
- 1 TBSP Black Pepper
Instructions
- Cut Slits (usually 3-4) in top of roast and stuff with garlic cloves
- Season both sides with salt and pepper
- Heat up Instant Pot on saute mode with half a stick of butter. Saute on both front back and sides until lightly brown. Next, Place Roast on Trivet Rack
- Mix Seasoning packet and pour over roast or make your own beefy onion sauce, or you can use the onion lipton packet mixed with water.
- Add sliced Onion on Top
- Add 1 Cup Water to Pot
- Set Pot To Manual High Pressure for 35 Minutes with a natural release. This is for medium with a slight pink inside. If you want more pink, you may reduce the time 5 minutes or so.
Notes
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Made this tonight, it was tough? Any ideas?
Wow, fantastic blog layout! How long have you been blogging for?
Fantástica publicación de blog ¡Muchas gracias! Muy agradecido.
I’m confused – the comments with the pictures say the roast was pressure cooked for 50 minutes but the recipe says 35. Which one is right?
Mi socio y yo nos tropezamos aquí viniendo de una dirección web diferente y pensamos que también podría comprobar las cosas. Me gusta lo que veo, así que ahora te sigo. Esperamos volver a ver su página web.
translation: My partner and I stumbled across here coming from a different web address and we thought you might as well check things out. I like what I see, so now I follow you. We hope to see your website again.
¡Buen trabajo! Este es el tipo de información que se supone que se comparte en Internet. ¡Qué vergüenza los motores de búsqueda por ahora no posicionar este post más alto! Ven y consulta con mi sitio web. Gracias =)
translation: Good job! This is the type of information that is supposed to be shared on the Internet. Shame on search engines for now not ranking this post higher! Come and check with my website. Thanks =)
Howdy! I could have sworn I’ve been to this blog before but after checking through some of the post I realized it’s new to me.
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This turned out terrible, tough, rubbery. I first read the top of the page where you say cook for 50 minutes? I did 40, because I wanted it a little pink. After a sad dinner I was looking over the recipe again and saw you wrote 35 or less minutes in the actual recipe. Tbh, I probably should have scrolled down and followed the official recipe, but I feel like you shouldn’t list two completely different cooking times on the same page.
We are so sorry, that you saw the total time to prepare and thought that meant cook time. The 50 minutes that you read includes the 20 minutes of natural pressure release after the cooking is done.
Is it pressure cook for 35 mins or 50? Recipe contradicts itself. Proof read please. Let’s see how it turns out.
Reading Nicole’s response to Lallie’s comment, the instruction under the picture of the meat in the pot before cooking is ” Set the pot to High-pressure Manual for 50 minutes”. It’s nothing to do with the release time. Needs correcting. Beef is expensive in the UK, if this is ruined I’ll be very frustrated.
The text under the photo with onions says 50 minute manual. It should take somebody a few moments to change that to 35.
Hey Andrew! This has been fixed in the blog, thanks for your feedback, we appreciate it!
I thought the recipe was great. Contrary to what others are saying. I saw 35 min pressure in 2 different places. W hen I saw cook time I knew that is how long it would take all together to put the whole dish together. Your recipe was very clear and precise. Loved it!
I looked at many different recipes for this cut of meat in the Instant Pot, and strangely enough there was no cohesive opinion on cooking time. From 3 minutes w/a long ‘keep warm’ to 45 min pressure cooking. The odds of getting this right were not in my favor. I took a chance here since it’s middle of the road. No good. Tough piece of over cooked meat. My Sirloin Tip Roast was flat and about 2-1/2″ thick. Looked like a chuck roast, but this did not come out like a tasty tender fall apart chuck roast, but I kinda figured that. But didn’t think it’d come out this bad. Mine was 3.27lbs so I did 30 min. Not blaming your recipe, cuz it is ‘middle of the road’ – but like most said, didn’t come out well. I don’t think anyone knows what to do with this cut in the IP. Better stick to the crock pot or oven.