|

Savory Instant Pot Sirloin Tip Roast Beef & Vegetables

This post may contain affiliate links.

If you have ever wanted a hearty, tender, & savory roast beef dinner with root veggies but don’t have the time for the oven, then this Instant Pot sirloin tip roast recipe is for you! This lean beef roast is tender and full of flavor, served with an amazing gravy made from simple, wholesome ingredients. This is going to be a new family favorite that everyone will want you to make again and again!

This is the roast, potatoes, and carrots in a platter.

While many pot roast recipes are made with chuck roast, sirloin tip roast is one of my favorites. I love that this cut of beef is so lean, chock full of protein for a healthy metabolism, and rich in nutrients. Chuck roast is great, too, don’t get me wrong! But if you’re looking to enjoy a hearty roast beef dinner with fewer calories but all of the flavor, then you can’t go wrong with sirloin tip roast.

This recipe is based on my slow cooker fall-apart sirloin tip roast recipe, but I made some tweaks to give a deeper, richer flavor to the juices so that you get the most flavorful gravy imaginable. Honestly, each test run of this recipe was phenomenal and everyone loved it!

Perfect Roast Every Time

This recipe gives a beautiful medium-well roast. If you prefer a medium-rare roast beef, I don’t think the Instant Pot is the best cooking method. There isn’t a great way to monitor the internal temperature of the roast to make sure it stays under 135°F while in the pot, and the thickness of your roast is going to make a huge difference.

For example, if you took two 3-lb roasts side by side that were shaped differently but still cooked for the same amount of time based on their 3-lb weight, the thicker one may still be rare in the middle while the one that is a little bit flatter will be overcooked.

For that reason, I suggest you embrace this tender roast cooked to medium-well/well! Believe me, it’s still plenty tender as long as you slice against the grain.

This is a platter of the finished sirloin tip roast in Instant pot recipe with gravy, carrots, and potatoes on a white distressed wooden background.

Ingredients

To make this amazing sirloin tip roast in the Instant Pot, you need the following simple ingredients:

Sirloin Tip Roast – These can be found at most grocery stores with a butcher, or at any butcher shop. These are more difficult to find at small groceries. Some other names for the sirloin tip roast are knuckle roast and round tip roast.

Root Veggies  – Onion, golden potatoes, carrots, & garlic

Spices – Salt, black pepper, dried thyme, parsley, cinnamon, & a bay leaf.

Beef Broth

Worcestershire Sauce

Red Wine Vinegar

Soy Sauce

Avocado Oil – can also use olive oil.

Arrowroot Powder – I love arrowroot powder for an easy way to thicken things like gravy. If you don’t have it, cornstarch can also be used. See the substitutions section for how to do this.

These are all of the ingredients for the instant pot sirloin tip roast on a marble background.

Veggie Prep Tip

For best results, do not cut the carrots or potatoes too small. Do not use baby carrots! They will get mushy during the pressure cooking process.

I like to keep the veggie pieces at least 2 inches long and 1-inch thick, give or take. It doesn’t have to be exact, but that will give you an idea of how large to keep the veggie pieces.

Sirloin Tip Roast in Instant Pot Instructions

This is a cutting board of the sliced onions and chopped carrots & potatoes.

1. Prep Veggies

Plug in your Instant Pot and press Saute. Let it heat up until the panel says “Hot.” While it heats, prep your vegetables. Peel your carrots if desired. Chop your potatoes and carrots into large pieces (about 2-3 inches or so). This roast cooks for a long time, so you don’t want to cut the veggies too small or they will get mushy. Slice the onion into thin slices.

This is the sirloin tip roast in instant pot.

2. Sear Roast

When the pot is hot, add 1 tbsp avocado oil. For a sliced roast, put the whole sirloin tip roast in the pot and sear each side for about 3-4 minutes per side until you get a nice golden brown. then remove the roast from the pot. If you want to make a fall apart shredded roast, see the “Sliced vs. Shredded” section in this post for a slight alteration to this step.

This is the sliced onions and spices cooking in instant pot.

3. Saute Onions, Garlic, & Spices

Add another tbsp avocado oil and toss in your onion slices. Cook until they start to soften. Add the garlic, salt, pepper, thyme, parsely, and cinnamon. Stir and cook the onions and spices until soft and fragrant.

This is broth being poured into the Instant Pot to deglaze the bottom.

4. Deglaze Pot

Slowly add a cup of beef broth to deglaze the pot. Stir the onions and scrape the bottom of the pot to get the brown bits into the broth. Turn off the Instant Pot and add the red wine vinegar, soy sauce, worcestshire sauce, and the bay leaf. Put your roast back in the pot.

This is a side-by-side of the seasoned veggies sitting on top of parchment compared to being wrapped in the parchment.

5. Wrap Veggies

Rip 2 big pieces of parchment paper and pour your carrots & potatoes on top of one. Drizzle with 1 tbsp avocado oil, some salt, pepper, thyme, and parsley, and garlic. Toss to evenly coat and season. Fold up the corners of the parchment paper and wrap the second piece of parchment around it from the other direction so you get a package of veggies that holds together better.

This is the parchment paper wrap of veggies in the instant pot.

6. Pressure Cook

Place the parchment packet in the pot and press down to fit the pack below the top of the pot. Put the lid on the Instant Pot, set the valve to the sealing position, and set the pot to High Pressure.

Cook for 20 minutes per lb– this will be 40-60 min for a 2-3 lb roast–you should set the time based on your roast’s exact weight (you can scale this for bigger or smaller roasts, too– for my 3.25 lb roast, I did 65 minutes because 3.25 x 20 minutes = 65 minutes).

This is arrowroot powder being whisked into a small bowl of juices from the instant pot.

7. Make Gravy

When the cooking time is done, let the roast naturally release for at least 10-15 minutes before you quick release the rest of the pressure. Carefully remove the carrots & potatoes from the pot and remove the roast to a cutting board. Scoop out a cup of the liquid and whisk the arrowroot powder into it. Pour it back into the pot and whisk until thickened.

This is a photo of the instant pot sirloin roast, potatoes, and carrots on a platter.

8. Slice & Serve

Slice your roast and put it on a serving platter with the potatoes and carrots. Pour the thickened gravy over the roast and serve immediately.

Sliced vs. Shredded

If you would like a sliced roast, simply follow the recipe as outlined. You will cook your whole roast in one piece.

If you want a shredded roast, cut your sirloin tip roast into 2-3 smaller chunks prior to starting the recipe. Cooking the roast in smaller pieces will allow it to cook to the higher temperature needed to break down the collagen, resulting in a fall-apart roast you can shred. Yummy!

This is a photo of the finished sirloin tip roast in Instant Pot recipe with potatoes and carrots on a platter.

Substitutions

This recipe is relatively adaptable. Here are some substitution options if you’re short on an ingredient or can’t find one in the store:

  • Sirloin Tip Roast – You could also use a round roast or chuck roast. Instead of a beef sirloin tip roast, you can also use bison!
  • Golden Potatoes – Use any type of potato, just make sure the pieces are cut big enough. If using baby potatoes, leave them whole. That said, I don’t recommend sweet potatoes as they cook faster than white potatoes, and may get mushy over the long cook in the Instant Pot.
  • Worcestershire Sauce and/or Soy Sauce – You could sub one of these for the other if needed. IE: instead of Worcestershire sauce, use more soy sauce.
  • Red Wine Vinegar – If needed, use balsamic vinegar or white wine vinegar.
  • Avocado Oil – You can use olive oil as a substitute.
  • Arrowroot Powder – Cornstarch can be used to thicken the gravy. That said, you need to bring the gravy back up to a simmer for a few minutes if you use cornstarch. One reason I prefer arrowroot powder is that it doesn’t need to be heated again after adding.

Storage & Recipe Notes

Store leftovers in an airtight container in the refrigerator for up to four days.

The leftover sliced meat can be frozen if needed, but I don’t recommend freezing the cooked vegetables.

Serving Suggestions & Side Dishes

The best part about this Instant Pot pot roast is that it is a complete meal in and of itself great for a Sunday dinner, but also quick enough to get together in the afternoon on a weekday. However, I recommend serving it with some additional green veggies, such as the following:

overhead view of chick fil a kale salad with wooden salad tongs

Crunchy Kale Salad with Maple Vinaigrette

This crunchy kale salad with cabbage is easy to throw together for a tasty quick side dish.

This is a platter of the blueberry cucumber salad on a wooden background.

Cucumber Blueberry Salad

This light & crunchy cucumber blueberry summer salad is a fun alternative to a regular lettuce salad!

This is a white plate of roasted brussels sprouts

Orange-Glazed Roasted Brussels

These sweet and savory roasted Brussels sprouts are a great way to enjoy this underrated vegetable.

You could also serve a simple bed of greens with a delicious & easy homemade vinaigrette. Here are some of my favorites:

Other Roast Dinners

Give these tasty recipes using roasts a try!

side view of shredded sirloin tip roast with juices on serving platter

Crockpot Sirloin Tip Roast

Shredded Crock Pot Sirloin Tip Roast is a great recipe for shredded beef in the crockpot! Great for sandwiches, mashed potatoes, and more.

platter of bison chuck roast recipe with gravy, carrots, and potatoes

Crockpot Bison Chuck Roast

Sour Cream & Onion Bison Pot Roast is a hearty and wholesome bison chuck roast dinner with a tangy sour cream & onion gravy.

Quick birria sauce recipe with shredded beef in a bowl.

Quick & Easy Birria Beef

Quick & Easy Birria is another Instant Pot roast recipe that’s great for birria tacos, birria enchiladas, birria nachos, and more!

You’ll Love This Instant Pot Sirloin Tip Roast!

Make this Sirloin Tip Roast in the Instant Pot today! It’s a great recipe that anyone who appreciates a tasty roast beef will love.

Then come back and leave a comment and review–it means the world!

This is the roast, potatoes, and carrots in a platter.
Print Recipe
No ratings yet

Instant Pot Sirloin Tip Roast

The Instant Pot makes getting a tender, juicy roast beef easier than ever! You're going to love this sirloin tip roast & veggies with wholesome gravy.
Prep Time30 minutes
Cook Time1 hour
Gradual Release10 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Keyword: instant pot roast beef and potatoes, instant pot sirloin tip roast, sirloin tip roast in instant pot
Servings: 8
Calories: 258kcal
Author: Holly Lee
Cost: $15

Equipment

Ingredients

For the Roast

  • 1-2 tbsp avocado oil
  • 2-3 lb sirloin tip roast
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp cinnamon
  • 1 medium onion sliced
  • 2 tsp minced garlic
  • 1 cup beef broth
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1/4 cup red wine vinegar
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1 bay leaf
  • 2 tbsp arrowroot powder

For the Veggies

  • 1 1/2 lb yukon gold potatoes
  • 4 whole carrots
  • 1 tbsp avocado oil
  • 1/2 tsp salt more to taste
  • 1/2 tsp pepper more to taste
  • 1/2 tsp dried thyme
  • 1 tsp minced garlic

Instructions

  • Plug in your Instant Pot and press Saute. Let it heat up until the panel says "Hot." While it heats, prep your vegetables. Peel your carrots if desired. Chop your potatoes and carrots into large pieces (about 2-3 inches or so). This roast cooks for a long time, so you don't want to cut the veggies too small or they will get mushy. Slice the onion into thin slices.
  • When the pot is hot, add 1 tbsp avocado oil. Put your roast in the pot and sear each side for about 3-4 minutes per side until you get a nice golden brown. Remove the roast from the pot.
  • Add another tbsp avocado oil and toss in your onion slices. Cook until they start to soften. Add the garlic, salt, pepper, thyme, parsely, and cinnamon. Stir and cook the onions and spices until soft and fragrant.
  • Slowly add the beef broth to deglaze the pot. Stir the onions and scrape the bottom of the pot to get the browned bits into the broth. Turn off the Instant Pot and add the red wine vinegar, soy sauce, worcestshire sauce, and the bay leaf. Put your roast back in the pot.
  • Rip 2 big pieces of parchment paper and pour your carrots & potatoes on top of one. Drizzle with 1 tbsp avocado oil, some salt, pepper, thyme, and parsley, and garlic. Toss to evenly coat and season. Fold up the corners of the parchment paper and wrap the second piece of parchment around it from the other direction so you get a package of veggies that holds together better. Place the parchment packet in the pot and press down to fit the pack below the top of the pot.
  • Put the lid on the Instant Pot, set the vent to Sealing, and set the timer for about 60 minutes (you should do 20 minutes per pound, and you can scale this for bigger or smaller roasts– for my 3.25 lb roast, I did 65 minutes).
  • When the cooking time is done, let the roast naturally release for at least 10 minutes before you release the rest of the pressure. Carefully remove the carrots & potatoes from the pot and remove the roast to a cutting board. Scoop out a cup of the liquid and whisk the arrowroot powder into it. Pour it back into the pot and whisk until thickened.
  • Slice your roast and put it on a serving platter with the potatoes and carrots. Pour the thickened gravy over the roast and serve immediately.

Video

YouTube video

Notes

When make sure to oil the pot before searing the meat. The roast may stick a bit, just pry it up carefully and it will be fine.
Store leftovers in an airtight container in the refrigerator for up to four days.
The leftover sliced meat can be frozen if needed, but I don’t recommend freezing the cooked vegetables.

Nutrition

Calories: 258kcal | Carbohydrates: 19g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 1335mg | Potassium: 814mg | Fiber: 2g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 3mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.