Making Sirloin Tip Roast in the Instant Pot reduces cooking time and yields a complete, flavorful meal. This hearty roast is satisfying and perfect for Sunday dinner or a holiday feast.
If you want a delicious roast with minimal effort, try this Instant Pot Sirloin Tip Roast. Electric pressure cookers are ideal for cooking a large cut like sirloin tip roast. With carrots and potatoes added, it becomes a one-pot dinner full of flavor—perfect for family meals with tasty leftovers.
🌟 Why this recipe works
This Instant Pot sirloin tip roast is simple to prepare yet elegant enough for special occasions. A few reasons it’s a great choice:
- Everything cooks in one pot, reducing cleanup.
- The recipe uses common, easy-to-find ingredients.
- Roast drippings make a rich gravy to serve with the meat and vegetables.
- Generous portions serve 4 to 6 people with leftovers for sandwiches or reheating.
🛒 Ingredient notes
Beef roast – Use sirloin tip roast (sometimes labeled sirloin tip or round tip). It’s an affordable, lean cut from the hindquarter. If unavailable, beef chuck roast is a suitable substitute.
Potatoes – Russet potatoes hold up better under pressure and are less likely to become mushy than Yukon Gold. Halved or quartered red potatoes also work.
Carrots – Use 3–4 large carrots, chopped into 1-inch pieces, or about 1–2 cups of baby carrots.
✅ Step-by-step instructions
- Season the beef on all sides with kosher salt and black pepper and set it aside.
- Set the Instant Pot to SAUTE. Add 2 tablespoons olive oil and heat about one minute. Sear the roast on all sides until browned. Remove and set aside.
- Add the remaining tablespoon of oil, then sauté the diced onion and minced garlic 1–2 minutes until soft and fragrant.
- Press CANCEL, pour in 1/4 cup beef broth, and deglaze the pot by scraping up browned bits to prevent a BURN message.
- Place a trivet or silicone sling in the pot over the aromatics and set the seared roast on top.
- Add the carrots and potatoes around and on top of the roast.
- Pour in the remaining beef broth and the Worcestershire sauce.
- Secure the lid with the valve set to SEALING. Select PRESSURE COOK (or MANUAL) on HIGH for 15 minutes. When cooking finishes, allow a Natural Release for 3 minutes, then carefully perform a Quick Release to vent remaining steam. Wait until the pressure pin drops before opening the lid.
- Remove the roast and vegetables to a plate. Press SAUTE to prepare the gravy.
Make the gravy
While the Instant Pot is on SAUTE, whisk 2 tablespoons cornstarch into the cooking liquid, stirring vigorously to avoid lumps. Bring to a low boil until the gravy thickens to your liking, then press CANCEL. Strain the gravy into a heatproof bowl or measuring cup to remove solids, discard the solids, and transfer the smooth gravy to a serving container.
Serve the sliced sirloin tip roast with the carrots, potatoes, and warm gravy.
👩🏻🍳 Recipe FAQs
Aim for 135°F for medium-rare and 145°F for medium when checking the roast with an instant-read thermometer.
For firmer vegetables, pressure cook the beef first. After the initial cook and a Quick Release, add the potatoes and carrots, reseal, and pressure cook for 3 minutes, then Quick Release.
Yes. Combine the seasoned beef, broth, garlic, onions, potatoes, and carrots in a slow cooker and cook on high for 2–3 hours or low for 6–8 hours. Add vegetables during the final hour for crisper results.
Cool completely, then store in an airtight container in the refrigerator for up to four or five days.
Add 1/4 cup red wine with the broth and experiment with fresh herbs like thyme, rosemary, or oregano.
🍽 Serving ideas
This roast makes a complete meal on its own, but you can also serve the meat with Instant Pot garlic mashed potatoes or roasted glazed carrots if you prefer. It pairs well with vegetable sides such as sautéed mushrooms or steamed broccoli.
🍷 🥂 Wine pairings
This roast pairs nicely with full-bodied red wines such as Syrah, Merlot, or Cabernet Sauvignon.
🍳 Kitchen tools and equipment
Essential tools:
- Electric pressure cooker – a 6‑quart or 8‑quart Instant Pot, Ninja Foodi, or similar model is recommended. A small 3‑quart cooker is too small for this recipe as written.
- Trivet or silicone sling – to elevate the roast above the aromatics.
- Sharp knife and cutting board – for trimming and chopping vegetables.
More Instant Pot recipes
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Asian Sticky Pork Ribs (Instant Pot recipe)
-
Instant Pot Soup Recipes
-
Instant Pot Seafood Stock Recipe
-
Easy Chicken Stock in the Instant Pot
Did you make this recipe? Leave a rating and a comment—your feedback helps others and lets me know how it turned out.
Sirloin Tip Roast in the Instant Pot
Equipment
- Instant Pot, Ninja Foodi, or other 6–8 quart electric pressure cooker
Ingredients
- 3 pounds sirloin tip roast
- 1 teaspoon kosher salt
- 1/2 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 kosher salt and black pepper on all sides and set aside.
- Turn the Instant Pot to SAUTE. Add 2 tablespoons olive oil and heat for about one minute. Sear the roast on all sides until browned. Remove and set aside.
- Add the remaining tablespoon of oil, then sauté the onion and garlic for 1–2 minutes until soft and fragrant.
- Press CANCEL. Pour in 1/4 cup beef broth and deglaze the pot, scraping up any browned bits.
- Place a trivet or silicone sling over the onions and garlic and set the seared roast on top.
- Add the carrots and potatoes around and over the roast.
- Pour in the remaining beef broth and Worcestershire sauce.
- Secure the lid and set the pressure valve to SEALING. Pressure cook on HIGH for 15 minutes. Allow a Natural Release for 3 minutes, then carefully Quick Release. Wait until pressure is fully released before opening.
- Remove the roast and vegetables to a plate.
Make the Gravy
- Press SAUTE and whisk 2 tablespoons cornstarch into the remaining liquid. Whisk vigorously to avoid lumps and bring to a low boil until the gravy thickens.
- Press CANCEL. Strain the gravy into a heatproof bowl to remove solids, discard solids, and pour the strained gravy into a serving container.
- Serve the gravy with the sirloin tip roast and vegetables.
Notes
This recipe serves 4 to 6 people.
Cooking tips:
- It can take 6–15 minutes for your pressure cooker to come to pressure before the timer begins counting down.
- This timing yields medium-rare beef. Add time if you prefer medium or well-done.
- Let the roast sit at room temperature for 20–30 minutes before cooking for more even results.
- If your cut has extra marbling, it may require additional cooking time.
- Every pressure cooker varies; adjust cooking time as needed for your model.
Optional additions: For deeper flavor add 1/4 cup red wine with the broth and/or fresh herbs such as thyme, rosemary, or oregano. For a milder garlic flavor, reduce the garlic cloves or use 1 teaspoon garlic powder instead.
Safety note: Never place your face or bare hands over the pressure release valve during Quick Release. Use a long utensil, tongs, or thick oven mitts to move the valve to VENTING.
If you prefer crisper vegetables: Pressure cook the roast first, Quick Release, add the potatoes and carrots, then pressure cook for 3 minutes and Quick Release.
Nutrition
Nutrition information is an approximation.