Okay, folks, let’s dive into how I figured out the perfect cooking time for a sirloin tip roast in my Instant Pot. It wasn’t a straight shot, but hey, that’s half the fun, right?
My Sirloin Tip Roast Adventure in the Instant Pot
So, I picked up this beautiful sirloin tip roast – about 3 pounds, nice marbling, looked delicious. I’ve done plenty of roasts in the oven, but I’m all about that Instant Pot life now. Less time, same (or better!) tenderness. But the big question: How long do I cook this thing?
First thing I did was sear the roast. Don’t skip this step! I added a little olive oil to the Instant Pot, set it to saute, and browned that baby on all sides. This gives it that amazing crust and flavor. It took me maybe 5-7 minutes total.
Next, I took out the roast and poured in about a cup of beef broth. You could use water, but broth adds way more flavor. I also threw in some chopped onions and garlic, because, why not? Flavor town, here we come!
Then, I put the roast back in, sitting it on top of the onions and garlic. I sprinkled it with some salt, pepper, and a little bit of dried thyme. I’m a simple guy when it comes to roast seasoning.
Now for the tricky part – the cooking time. I scoured the internet, and I found all sorts of answers. Some said 20 minutes per pound, others said 15. Some even said to go as low as 10! It was a mess.
- I first time, I tried 15 minutes per pound, so that’s 45 minutes for my 3-pound roast.
- Set the Instant Pot to manual/high pressure.
- Sealed up and let it go.
After the 45 minutes, I did a natural pressure release for about 15 minutes, then quick-released the rest. I stuck a meat thermometer in, and… it was a little overdone for my liking. More like medium-well, and I prefer medium-rare.
The flavor was great, but the texture wasn’t perfect.
Okay, round two! I got another roast, same size. This time, I decided to go with 10 minutes per pound, plus the time for browning it, so that’s a total of about 35 minutes, and then I did a 15-minute natural pressure release, same as before.
- I checked the temperature, and bingo!
- Perfectly medium-rare, juicy, and tender.
So, there you have it. My magic formula, at least for my Instant Pot and my preference for medium-rare: 10 minutes per pound at high pressure, with a 15-minute natural pressure release.
Remember, every Instant Pot is a little different, and the size and shape of your roast can affect cooking time. Always use a meat thermometer to make sure it’s cooked to your liking! Don’t be afraid to experiment a little. That’s how you learn!
