Okay, so I’ve been meaning to try this Instant Pot sirloin tip roast thing for ages. Everyone’s been raving about how easy and quick it is, and I’m all about that life. Plus, I had this roast sitting in my freezer just begging to be cooked. So, today was the day!
Getting Started
First, I pulled the roast out of the freezer. Mine was about 3 pounds, and it was frozen solid. I know some people say you can cook it straight from frozen in the Instant Pot, but I like to at least partially thaw mine. I just feel like it cooks more evenly that way. So, I left it in the fridge overnight.
Prepping the Roast
Once it was mostly thawed, I took it out of the packaging and patted it dry with some paper towels. This is important because you want a nice sear on the outside, and that’s hard to achieve if the meat is wet.
Next, I mixed together some seasonings. I’m pretty basic with this – just salt, pepper, garlic powder, and onion powder. You can totally get fancy here and use whatever you like, though! I rubbed the seasoning all over the roast, making sure to get every nook and cranny.
Searing the Meat
Now for the Instant Pot magic! I set the Instant Pot to “Sauté” and added a little bit of olive oil. Once it was hot, I placed the roast in the pot and seared it for about 4-5 minutes per side. You want a nice, brown crust. Don’t skip this step! It adds so much flavor.
Adding the Liquid
After searing, I removed the roast and set it aside. I poured in about a cup of beef broth. You could also use water, but broth adds more flavor. I also added a couple of sprigs of fresh rosemary and thyme because I had some on hand. Again, totally optional.
Then using a wooden spoon scraped the bottom of the pot, loosened up any of those flavorful brown bits stuck to the bottom, deglaze the pot.
Pressure Cooking Time
I placed the trivet that came with my Instant Pot into the pot and put the roast on top of it. Then, I put on some roughly chopped onions, carrots. Locked the lid, set the valve to “Sealing,” and set it to cook on high pressure. Now, for the time, a lot of recipes say different things, but I went with 20 minutes per pound. My roast was about 3 pounds, so I did 60 minutes.
Natural Pressure Release
Once the cooking time was up, I let the pressure release naturally for 15 minutes. This is important because it helps keep the meat tender. After that, I did a quick release to get rid of any remaining pressure.
The Big Reveal!
I carefully opened the lid, and oh my goodness, the smell was amazing! I took the roast out of the pot and let it rest on a cutting board for about 10 minutes before slicing. This is crucial because it allows the juices to redistribute, resulting in a more tender and juicy roast.
Finally, I sliced the roast against the grain and served it with the cooked vegetables. It was seriously so good! Super tender, flavorful, and way easier than roasting it in the oven. My family loved it, and I’ll definitely be making this again. Instant Pot for the win!
