Making Sirloin Tip Roast in the Instant Pot cuts down on cooking time and makes a complete meal that's full of flavor. This is a hearty, satisfying dish the whole family will love. Perfect for Sunday dinner or even for your holiday feast!
If you're looking for a delicious roast recipe with minimal effort, you've got to try this Instant Pot Sirloin Tip Roast. We love using electric pressure cookers for a big cut of meat like sirloin tip roast, like our Instant Pot Pork Roast.
With carrots and potatoes, it's a one-pot meal with lots of flavor. I hope you'll love it as much as we do!
If you're looking to make beef sirloin tip roast in the oven, try our One Pan Garlic Rosemary Beef Roast with Potatoes recipe.
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🌟 Why this recipe works
This beef roast is absolutely delicious. It's an easy dish to make yet satisfying and elegant enough to serve at holiday meals as well as Sunday dinners.
Some reasons to love this sirloin tip roast recipe:
- It's all made in the Instant Pot pressure cooker. A one-pot meal means there's less to clean up!
- The recipe calls for simple ingredients that are easy to find in almost any grocery store in the US.
- Use the roast drippings to make a delicious gravy to pour over the roast and vegetables.
- This recipe makes enough for 4 to 6 people - with leftovers!
🛒 Ingredient notes
Beef roast - We use sirloin tip roast, which you may find labeled as beef sirloin tip roast or round tip roast. It's an inexpensive cut that comes from the hindquarters of the cow. You can substitute beef chuck roast if you can't find sirloin tip roast.
Potatoes - You'll want to use Russet potatoes, since they don't get as mushy as Yukon Gold potatoes when cooked under high pressure. But you can also use halved or quartered red potatoes instead.
Carrots - Chop about 3-4 large carrots for this recipe. Or, you can use about 1-2 cups of baby carrots instead.
✅ Step-by-step instructions
- Season the beef with the salt and pepper on all sides. Set aside on a plate.
2. Turn the Instant Pot to SAUTE mode, then add 2 Tablespoons of olive oil to the pot and allow the oil to heat up a bit, for about one minute. Add the seasoned beef to the pot and sear on all sides, just until all sides are browned. Remove the beef roast and transfer to a plate; set aside.
3. Add the remaining tablespoon of olive oil to the pot, then add the onions and garlic and sauté for 1-2 minutes, just until the vegetables are soft and fragrant.
4. Press CANCEL to turn the saute mode off. Pour in about ¼ cup of beef broth and use a wooden spoon to deglaze the pot by scraping up any brown bits at the bottom. This helps you avoid the BURN message that can happen if there are bits of food stuck to the bottom of the pot.
5. Place a trivet or a silicone sling into the pot over the garlic and onions, then place the seasoned and seared beef on top of the trivet or sling.
6. Add the carrots and potatoes to the pot around and even on top of the roast.
7. Pour in the remaining beef broth and the Worcestershire sauce.
8. Secure the lid, making sure the pressure valve is set to SEALING position. Select PRESSURE COOK (or MANUAL), HI temperature, and set the time to 15 minutes.
It will take a few minutes for the electric pressure cooker to come to pressure, and then once pressure cooking starts it will count down from 15 minutes. Once pressure cooking is complete, the Instant Pot will beep, and you'll do a Natural Release (meaning, do nothing and allow pressure to release naturally) for 3 minutes. After 3 minutes, use tongs or oven mitts to very carefully do a Quick Release: moving the pressure valve to the VENTING position and allowing the steam to release.
Once all of the pressure has been released, the pressure release pin will go down. Then you can safely but still very carefully twist the lid to open it.
9. Remove the roast and vegetables and transfer to a plate. Press SAUTE and add the cornstarch to the remaining liquid in the pot.
Make the gravy
10. Whisk vigorously so there are no clumps of cornstarch, and allow to come to a low boil as the gravy thickens. Once the gravy has thickened up to your liking, press CANCEL to stop the saute mode.
11. Use oven mitts to remove the Instant Pot and strain out the gravy over a heatproof bowl or large measuring cup with a spout (this makes it easier to pour). Discard any solids in the strainer and pour the liquid into a gravy boat or other serving container.
Serve with the sirloin tip roast and vegetables.
👩🏻🍳 Recipe FAQs
Beef roast should reach a temperature of around 135°F for medium-rare and 145°F for medium cooked.
If you prefer crisper vegetables, try to add them at the end of the cooking time. First, pressure cook the beef roast as directed. Once pressure cooking is complete, do a Quick Release, then add the potatoes and carrots. Return the lid, and pressure cook all together for 3 minutes, then Quick Release.
Yes, you can! Add the seasoned beef, beef broth, garlic, onions, potatoes, and carrots to your slow cooker and cook on high for 2-3 hours or low for 6-8 hours. If you want crisper vegetables, add the potatoes and carrots when there is just 1 hour left of cook time.
Allow the meat to cool completely, then add to an airtight container and refrigerate for up to four or five days.
You can add ¼ cup of red wine to the dish before pressure cooking. Also, try adding a variety of herbs, such as fresh thyme, oregano, and rosemary.
🍽 Serving ideas
This sirloin tip roast recipe is a full meal on its own. But if you want to cook just the meat, you can. Then serve it with Instant Pot Garlic Mashed Potatoes or Garlic Rosemary Roasted Carrots.
This is also a great recipe to serve with vegetable side dishes like Mushroom Marsala or Air Fryer Broccoli.
🍷 🥂 Wine pairings
Top sirloin roast is delicious when paired with a big bold red wine. Try enjoying it with a Syrah, Merlot, or Cabernet Sauvignon.
🍳 Kitchen tools and equipment
Ready to make this delicious recipe? Here's what you'll need to make it:
Electric pressure cooker - I make this recipe in my Instant Pot Duo 8-quart pressure cooker or in my Ninja Foodi Deluxe XL 8-quart pressure cooker. For the best results, you need to make this in any 6-quart or 8-quart electric pressure cooker. Do NOT make this recipe as is in a small, 3-quart electric pressure cooker.
Trivet - You'll need either a metal trivet or a silicone sling to put the pork on so that it cooks properly.
Cutting board and knife - You'll need a cutting board and sharp knife to chop the veggies.
More Instant Pot recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Sirloin Tip Roast in the Instant Pot
Ingredients
- 3 pounds sirloin tip roast
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 Tablespoons olive oil, divided
- 1 small onion, diced
- 4 garlic cloves, minced
- 2 cups beef broth, divided
- 1 pound Russet potatoes, peeled and chopped into 1-inch pieces
- 4 carrots, peeled and chopped into 1-inch pieces
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons cornstarch
Instructions
- Season the beef with the kosher salt and black pepper on all sides. Set aside on a plate.
- Turn the Instant Pot to SAUTE mode, then add 2 Tablespoons of olive oil to the pot and allow the oil to heat up a bit, for about one minute. Add the seasoned beef to the pot and sear on all sides, just until all sides are browned. Remove the beef roast and transfer to a plate; set aside.
- Add the remaining tablespoon of olive oil to the pot, then add the onions and garlic and sauté for 1-2 minutes, just until the vegetables are soft and fragrant.
- Press CANCEL to turn the saute mode off. Pour in about ¼ cup of beef broth and use a wooden spoon to deglaze the pot by scraping up any browned bits at the bottom. This helps you avoid the BURN warning notice that can happen if there are bits of food stuck to the bottom of the pot.
- Place a trivet or a silicon sling into the pot over the garlic and onions, then place the seasoned and seared beef on top of the trivet or sling.
- Add the carrots and potatoes to the pot around and even on top of the roast.
- Pour in the remaining beef broth and the Worcestershire sauce.
- Secure the lid, making sure the pressure valve is set to SEALING position. Select PRESSURE COOK (or MANUAL), HI temperature, and set the time to 15 minutes.
- It will take a few minutes for the electric pressure cooker to come to pressure, and then once pressure cooking starts it will count down from 15 minutes. Once pressure cooking is complete, the Instant Pot will beep, and you'll do a Natural Release (meaning: do nothing and allow pressure to release naturally) for 3 minutes. After 3 minutes, use tongs or oven mitts to very carefully do a Quick Release: moving the pressure valve to the VENTING position and allowing the steam to release.
- Once all of the pressure has been released, the pressure release pin will go down. Then you can safely but still very carefully twist the lid to open it. Remove the roast and vegetables and transfer to a plate.
Make the Gravy
- Press SAUTE and add the cornstarch to the remaining liquid in the pot. Whisk vigorously so there are no clumps of cornstarch, and allow to come to a low boil as the gravy thickens.
- Once the gravy has thickened up to your liking, press CANCEL to stop the saute mode.
- Use oven mitts to remove the Instant Pot and strain out the gravy over a heatproof bowl or large measuring cup with a spout (this makes it easier to pour). Discard any solids in the strainer and pour the liquid into a gravy boat or other serving container. Serve with the sirloin tip roast and vegetables.
Notes
- Remember that it can take anywhere from 6 to 15 minutes for your particular pressure cooker to come to pressure, before it starts cooking.
- This recipe results in medium-rare beef. If you prefer your beef medium or well-done, add more time to the cooking time.
- Make sure your meat is fully thawed and rests at room temperature about 20-30 minutes before cooking.
- If your cut of meat has more marbling, you may want to add more time to the cook time.
- Remember that every pressure cooker is different. Yours may require a longer cooking time. For ours, 15 minutes is the right amount of time for a 3-pound sirloin tip roast to reach medium-rare.
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
Lauren says
Excellent! Really found it to be an approachable recipe. Loved the option to add herbs and wine in the notes. Thank you !
Marlynn Jayme Schotland says
So glad you loved the recipe, Lauren! Thank you for sharing! ❤️
Angelia says
Meat was more than rare and quite tough. Less than 3 pounds and let it set out for an hour before putting it into the instant pot. Perhaps its because I used an 8quart pot. Good thing I like rare meat. Was just tough even sliced super thin.
Anna says
The instruction were clear and easy to follow. My only caveat is this: Where does the Rosemary come into play? At the end as a garnish? Or in the pot to flavour the meat? Maybe I missed that instruction but I thought I reread and didn't see it.
Marlynn Jayme Schotland says
Hi, Anna! So glad you liked it. This recipe doesn't have rosemary -- I just use it as a garnish when serving. We do have another recipe that is made in the oven, and that one has rosemary in it: https://28toppicks.com/one-pan-garlic-rosemary-sirloin-tip-roast-and-potatoes/%3C/a%3E%3C/p%3E
Chris says
This was the first meal I made in my new Instant Pot. It was absolutely delicious!
Kay says
That was the best roast I've ever made! I set the timer for a bit longer (25min) and let it naturally release for about 20 min. It was melt in your mouth tender. Thank you!
Kristi says
We've made this twice now and had to comment. Delicious! Comes out a nice medium rare, how we like it. Veggies were a little mushy the first time, but used thicker slices this last time and they came out great too.
stephanie says
My family loves this one, and it's always a favorite on Sundays because between church and kids' sports, my Instant Pot is the only reason we have time to eat!
Sean says
Pretty much raw and very tough and I followed the instructions perfectly.
Marlynn Jayme Schotland says
Oh bummer, Sean! I'm so sorry to hear that. It's hard to say exactly what went wrong without knowing specifics.
We actually made this again tonight and it came out amazing - again! I've never had it come out rare or tough, so I'm not exactly sure what went wrong for you.
Here are some tips that might help:
• If your meat was frozen, make sure your meat is COMPLETELY thawed before using.
• Make sure you are using a sirloin tip roast and not a different cut.
• Make sure your meat is 3 pounds or less. Mine tonight was 2.85 lbs and it came out perfect.
• Take the meat out of the refrigerator first and let it rest on the counter while you gather the other ingredients and do the prep work. Meat should not go straight into the IP from the fridge.
• This recipe makes meat that is medium-rare. If you prefer your meat more cooked than that, add some cooking time.
• Let the cooked meat rest for about 15 minutes before slicing.
Hope that helps you and anyone else who might have trouble with the recipe. As I said, we've made this several times and it always comes out juicy and perfectly medium-rare.
Lindsay says
I think my meat had too much connective tissue and was too cold. I am going to try to put it in my crock pot this time.
I loved the recipe, the pics and the tps you gave though!
Tayler says
We had this roast for dinner last night and OMG was it delicious! Can't wait to make it again!
Marlynn Jayme Schotland says
That's fantastic to hear, Tayler! Glad you liked it!
Biana says
Yum, this roast is so tender and delicious. Perfect for Sunday dinner.
Marlynn Jayme Schotland says
It's definitely a great option for Sunday dinner. Glad you liked it, Biana! Thank you!
Kate says
I had never tried cooking beef in my IP before. It came out great. I am glad for your step by step photos! They came in handy. Thanks for a great recipe!
Marlynn Jayme Schotland says
So glad you loved it, Kate! Thank you!
Dana says
This is such a wonderfully cozy and tasty recipe! Love that it's done in the IP, too. It's so nice to be able to enjoy a nostalgic meal in less prep and cook time when needed.
Holly says
Made this last night. My (half) roast weighed about 1 1/2 pounds so I was worried about it being too well done. Other than the ends, it was still a lovely medium rare. I never peeled the veggies, and they were still delish. Also, I didn't strain the gravy. Sure it was "lumpy", but the onions and garlic were delicious.
Boxcar Sally says
This recipe worked really well. I will probably adjust the amount of Worchestershire on my next try, but very tasty. Mine came out very rare in the middle but it may have still been partially frozen in the middle when it went into to pot. Cool red center rare.
Wendy says
Hello Urbanblisslife We tried your recipe for our New Year's Eve dinner today, and the meat turned out SPECTACULAR. Pink inside. Tender. Lovely flavor. Really really good.
I think I'd use thicker carrots next time, or skip them altogether, and then turn the potatoes into mashed.
But the meat...Oh yes. Perfect. Thank you for the time and energy you put into posting this recipe. :)