Instant Pot Sirloin Tip Roast, a braised and shredded beef roast ready in about an hour thanks to pressure cooking.
A reader asked me about cooking a sirloin tip roast in the pressure cooker, so I put this recipe together for them.
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Beef sirloin tip roast makes a great pressure cooked pot roast with minimal effort. The only real trick is cutting the beef into strips before cooking. A whole roast means a longer cooking time. The thick roast takes longer for the heat to penetrate deep into the meat. Cutting the roast into 2-inch thick strips lets the extra-high heat in a pressure cooker do its work, and lets this recipe finish with less than an hour of pressure cooking.
Now, you should not use a pressure cooker if you want rare roast beef. This is an Instant Pot Pot Roast, cooked until it is fall-apart tender and shreddable.
Now, this recipe is great for a large tip roast. If you have thinner sirloin steak, try my Instant Pot Sirloin Steak recipe.
Ingredients
- 1 tablespoon vegetable oil
- 2- to 3-pound sirloin tip roast, cut into 2-inch thick strips
- 1- to 1½ teaspoons fine sea salt
- ½ teaspoon fresh ground black pepper
- ½- to ¾-teaspoons garlic powder
- ½- to ¾-teaspoons onion powder
- 1 large onion, diced
- ½ teaspoon fine sea salt
- 1 cup beef broth (or chicken broth, or water)
- 1 tablespoon Worcestershire sauce
- 1 pound carrots, peeled and cut into 2-inch chunks (or 1 pound baby carrots)
How to make Instant Pot Sirloin Tip Roast
Brown the beef strips on one side in two batches
Heat the vegetable oil in an Instant Pot using Sauté mode adjusted to high until the oil shimmers, about 3 minutes. (Use sear mode or medium-high heat for other pressure cookers.) While the oil heats, sprinkle the strips of beef with salt, pepper, garlic powder, and onion powder. Brown the beef in 2 batches: Add half of the beef to the pot in a single layer, and sear until well browned on the bottom, about 3 minutes. Remove the batch of browned beef to a bowl. Add the rest of the beef to the pot, and sear until browned on the bottom, about 3 more minutes, then move it to the browned beef bowl.
Sauté the onion
Add the diced onion to the pot and sprinkle with ½ teaspoon of salt. Sauté until the onion softens, about 3 minutes, stirring and scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of beef and onions.
Everything in the pot
Pour the beef broth into the pot, and add the Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon one last time to make sure nothing is sticking. Add the browned beef and any juices in the bowl to the pot. Scatter the carrots over the top of the beef.
Pressure cook for 40 minutes with natural release
Lock the lid on the cooker. Cook at high pressure for 40 minutes in an Instant Pot or other electric pressure cooker (Use Manual, Pressure Cook, or Custom mode in an Instant Pot) or for 35 minutes in a stovetop PC. Let the pressure come down naturally for about 20 more minutes. (You can quick release any remaining pressure after 15 minutes if you are in a hurry.) Remove the lid, tilting it away from you to avoid the hot steam.
Shred the beef, add some pot liquid, and serve
Move the beef to a platter with tongs or a slotted spoon, and move the carrots to a bowl with a slotted spoon. Shred the beef with a pair of forks. Spoon a little of the cooking liquid from the pot onto the shredded beef. (I add about a cup of sauce from the pot to the beef.) Serve and enjoy!
Substitutions
- Different cuts of beef: If you can't find a sirloin tip roast, you can substitute a top sirloin roast, chuck roast, or rump roast. The instructions don't change; they all cook in the same amount of time under pressure.
- Red wine: If you want a more French or Italian style recipe, replace ½ cup of the beef broth with ½ cup of wine. The alcohol in the wine helps bring out some extra flavors in the beef.
- 5-ingredient sirloin tip roast: I add a few extra spices and flavors into this recipe, but you can make this a 5-ingredient sirloin tip roast recipe. The only critical ingredients are vegetable oil, beef, salt (or garlic salt), pepper, and beef broth. The other ingredients add flavor to the recipe, but there's nothing wrong with a simple beef roast.
Equipment
Scaling
This recipe can be doubled in a in a 6-quart pressure cooker. Cut all the ingredients in half (except for the beef broth) and this recipe will fit in a 3-quart pressure cooker. (But, don't go below the minimum liquid recommendation for your cooker. Most cookers are fine with ½ cup of broth, but some want a full cup. ) The cooking time does not change if you scale up or down. It takes the same amount of time to cook a single strip of the sirloin tip roast through.
Tips and Tricks
- Cut the roast in strips: The big tip is cutting the roast into smaller pieces before cooking. Pressure cookers speed up cooking by increasing the heat of the liquid in the pot. That only helps so much with a thick roast, where the heat has to penetrate deep into the meat. Cutting the roast into 2-inch thick pieces lets pressure cooker do its thing, heating the individual pieces quickly.
What to serve with Sirloin Tip Roast
What side dishes do I serve with this roast beef recipe? I like to serve this roast with mashed potatoes (like my smashed red potatoes recipe ) to soak up the pot liquid, and green beans to add a bit of green crunch with the meal. This roast also makes fantastic sandwiches, au jus style, served on rolls or hamburger buns with the pot liquid on the side as a dipping sauce.
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Instant Pot Sirloin Tip Roast
- Total Time: 1 hour 30 minutes
- Yield: 3 pounds of shredded beef and carrots 1x
Description
Instant Pot Sirloin Tip Roast, a braised and shredded beef roast ready in about an hour thanks to pressure cooking.
Ingredients
- 1 tablespoon vegetable oil
- 2- to 3-pound sirloin tip roast, cut into 2-inch thick strips
- 1- to 1½ teaspoons fine sea salt
- ½ teaspoon fresh ground black pepper
- ½- to ¾-teaspoons garlic powder
- ½- to ¾-teaspoons onion powder
- 1 large onion, diced
- ½ teaspoon fine sea salt
- 1 cup beef broth (or chicken broth, or water)
- 1 tablespoon Worcestershire sauce
- 1 pound carrots, peeled and cut into 2-inch chunks (or 1 pound baby carrots)
Instructions
- Brown the beef on one side, in two batches: Heat the vegetable oil in an Instant Pot using Sauté mode adjusted to high until the oil shimmers, about 3 minutes. (Use sear mode or medium-high heat for other pressure cookers.) While the oil heats, sprinkle the strips of beef with the salt, pepper, garlic powder, and onion powder. Brown the beef in 2 batches: Add half of the beef to the pot in a single layer, and sear until well browned on the bottom, about 3 minutes. Remove the batch of browned beef to a bowl. Add the rest of the beef to the pot, and sear until browned on the bottom, about 3 more minutes, then move it to the browned beef bowl.
- Sauté the onion: Add the diced onion to the pot and sprinkle with ½ teaspoon of salt. Sauté until the onion softens, about 3 minutes, stirring and scraping the bottom of the pot with a flat edged wooden spoon to loosen any brown bits of beef and onions.
- Everything in the pot: Pour the beef broth into the pot, and add the Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon one last time to make sure nothing is sticking. Add the browned beef and any juices in the bowl to the pot. Scatter the carrots over the top of the beef.
- Pressure cook for 40 minutes with natural pressure release: Lock the lid on the cooker. Cook at high pressure for 40 minutes in an Instant Pot or other electric pressure cooker (Use Manual, Pressure Cook, or Custom mode in an Instant Pot) or for 35 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (You can quick release any remaining pressure after 15 minutes if you are in a hurry.) Remove the lid, tilting it away from you to avoid the hot steam.
- Shred the beef, add some pot liquid, and serve: Move the beef to a platter with tongs or a slotted spoon, and move the carrots to a bowl with a slotted spoon. Shred the beef with a pair of forks. Spoon a little of the cooking liquid from the pot onto the shredded beef. (I add about a cup of sauce from the pot to the beef.) Serve, passing the rest of the liquid at the table. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American
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Nutrition
- Serving Size: 4 ounces of beef and carrots
- Calories: 167
- Sugar: 2.5 g
- Sodium: 517.7 mg
- Fat: 7.7 g
- Carbohydrates: 5.3 g
- Protein: 18.1 g
- Cholesterol: 59.5 mg
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Sandra says
This was SO good! We all preferred this method over roasting or using the crockpot. The only changes I made were I added a DIY packet of onion soup mix and used an extra cup of liquid (half red wine/half apple juice). I thickened the sauce and it made a wonderful gravy over mashed potatoes! Thank you so much for another fantastic recipe!
Mike Vrobel says
You’re welcome, I’m glad you enjoyed it!
Cohen says
delicious recipe. I did add potatoes and thyme but otherwise i followed the recipe as you said. Also made a gravy from the liquid. Thank you so much
Sue says
Perfect dinner for cold night! Followed the recipe exactly. 5 stars!
Mike Vrobel says
Thank you!
Gord B. says
Followed the recipe exactly and the result was exactly as you said it would be.
This is rare for online recipes. Excellent is a good word to describe your presentation, with notes, photos and explanations. Perfetto!
Mike Vrobel says
Thank you, I’m glad you liked it!
Kim O says
LOVE this! We get 3 meals out of this, one of which I wanted to share 😊. Pot Roast over noodles. Make some egg noodles in Instant Pot, drain. Warm up a jar of beef gravy with some of the roast & serve over a bed of noodles. Add a dollop of sour cream on top & serve with some warm bread!
R. Szostak says
I appreciated your suggestion to cut the roast to two inches in length. That made it easy to shred and cooked perfectly.
Mike Vrobel says
Thanks!
Mike Vrobel says