The Best Sirloin Tip Roast Recipe

When I was growing up, meals like this always meant something special in our house. There was just something about the smell of a roast slowly cooking that made everything feel a little more settled. We had this on Sundays after church, and my mom always used way too much onion soup mix, but I loved that onioney flavor. I can still remember walking into the kitchen and instantly knowing what was for dinner, rich, savory, comforting… the kind of meal that didn’t need to be fancy to feel like a big deal.

Those were the nights everyone seemed to linger a little longer. The table stayed full, the conversation stretched out, and somehow everything felt just a bit simpler. It wasn’t just about the food, it was about the routine of it, the familiarity, and the way a good home, cooked meal could bring everyone together without trying too hard.

Now, as life has gotten busier, I find myself chasing that same feeling, but with a lot less time. That’s exactly why I love using the Instant Pot for recipes like this. It gives you that same slow-cooked, comforting result… just without needing to plan your entire day around it.

Every time I make this Sirloin tip roast, it takes me right back to those childhood dinners, but in a way that actually fits real life now. And honestly, that’s what makes this recipe one I keep coming back to again and again.

Why Sirloin Tip Roast Is Perfect In The Pressure Cooker

A sirloin tip roast (aka round tip roast) counts as a lean cut, which means you must treat it right or risk chewing practice. Pressure cooking changes the game. High pressure drives moisture into the fibers, softening a tougher cut of beef without drowning it in hours of simmering.
Plus, you build big flavor fast. Use the sauté function to brown roast on the sides of the roast, scrape up those brown bits, then let the Instant Pot do its thing. You’ll get a rich gravy from the cooking liquid that tastes like you worked all afternoon (FYI: you didn’t).

The Lineup: Ingredients That Make a Huge Difference

You don’t need fifty things, just the right things. Here’s the short list for an easy instant pot recipe with amazing gravy.

• 1 (2.5–3.5 lb) sirloin tip roast (or top sirloin roast; avoid chuck roast here if you want lean beef roast vibes)
• 1–2 tbsp olive oil (for searing)
• 2 tsp kosher salt and 1 tsp black pepper
• 1 tsp garlic powder (or 3 cloves minced)
• 2 tbsp tomato paste
• 1 tbsp dijon mustard
• 2 tsp Worcestershire sauce
• 1 cup beef broth (plus 1/2 cup white wine or water)
• 1 lb baby carrots (or larger pieces of carrot if you prefer)
• 1 lb small gold potatoes (optional, for a complete meal)
• 1 tbsp arrowroot powder (or cornstarch) for thickening
• 2–3 tbsp sour cream (for a rich gravy, IMO the best part)

Optional swaps:

• Round steak or a whole roast of round tip can work with a similar cook time.
• Pork roast fans: yes, a pork sirloin tip roast adapts well—see FAQ for tweaks.

Pre-Game: Smart Prep for Best Results

You want flavor? You have to brown your meat. That’s the rule. Grab your Instant Pot, Ninja Foodi, or any brand of electric pressure cooker. The steps stay the same.

Season and Sear

• Dry the roast well. Moisture blocks browning, so to get that awesome crust, dry it well.  Paper towels work fine.
• Season all over with kosher salt, black pepper, and garlic powder.  Honestly, I’ve learned, the simpler the better.  These three work great.
• Hit sauté function, add olive oil, and brown roast 2-3 minutes per side until you see a mahogany crust. Rotate with tongs, get the top of the roast too if you can. And oh yea, enjoy that smell : )

Build the Flavor Base

• Remove the roast to a plate. Add tomato paste to the bottom of the pot; stir 30 seconds.
• Pour in white wine and beef broth. Use a wooden spoon to scrape the brown bits, non-negotiable for much flavor and to prevent a burn notice.
• Stir in dijon mustard and Worcestershire sauce.

Pressure Time: From Tough to Tender

Now we go from brown roast to braise-like tenderness, but way faster. For a 3 lb lean cut like sirloin tips or a whole sirloin tip roast, shoot for the following:

• Cook time: 50–60 minutes at high pressure for a whole roast. Smaller pieces (3–4 inch chunks) need 35–40 minutes. Sirloin tips cut into smaller pieces cook fastest, but the whole roast looks great for special occasions.
• Natural release: 10–15 minutes. Don’t skip. This keeps juices inside and avoids tough meat.

The Biggest Mistake I Made

The first time I made this in the Instant Pot, I didn’t add enough liquid (truth be told, I didnt put any in-yikes!) and it wouldn’t come to pressure. I thought my pot was broken. You don’t need a ton of liquid, but you absolutely must put some in, just a cup to a cup and a half will do.

Optional: Make It a One Pot Meal

Want an instant pot pot roast–style complete meal to make it really easy? After deglazing the roast, add:

• Baby carrots and halved gold potatoes around the roast.
• Keep veggies in larger pieces so they don’t overcook during the longer beef cycle.

Tip: If you want ultra-firm veggies, pressure cook the roast first, quick-release, add veggies, then cook 2-3 minutes more at high pressure and do a short natural release. I personally don’t like adding veggies early, but thats a personal preference.

Finish Strong With That Rich Gravy

Ok, I get it, not everyone likes gravy, but sometimes I just have a craving for it. So when the timer beeps, let it sit for the natural release window. Then lift the roast to a cutting board and tent it. Skim a little fat from the liquid if needed.

Thicken Like a Pro

• Turn sauté back on. In a small bowl, whisk arrowroot powder with 2 tbsp cold water.
• Pour the slurry into the simmering liquid, stirring until thickened, usually 2-3 minutes.
• Whisk in sour cream for a silky, amazing gravy. Taste and adjust salt and pepper.

Slice the roast against the grain. If it resists, cut into smaller pieces and spoon gravy over the top. Boom: delicious meal, minimal drama.

How Do You Know When Your Roast Is Done?

Lean beef cuts can swing from sliceable to shreddable based on cook time. Pick your ending:

• Sliceable roast: 50 minutes at high pressure + 10-minute natural release for a 3 lb whole roast.
• Fork-tender/shreddy: 60–70 minutes + 15-minute natural release. Great if you want sandwiches or tacos.
• Smaller pieces: 35–40 minutes + 10-minute natural release. Ideal for sirloin tips when you need dinner fast.

Note: Different cookers heat differently. Your brand of electric pressure cooker may run hotter or cooler. If in doubt, add a little bit more time rather than less.

Serving Ideas That Make It a Family Favorite

I love this as a classic Sunday dinner, but you’ve got options.

• Traditional: Baby carrots, potatoes, and that rich gravy. Call it a complete meal.
• Elevated: Swap potatoes for creamy polenta and drizzle extra gravy.
• Low-carb: Cauliflower mash and garlicky green beans.
• Leftovers: Shred the beef, toss with a spoon of dijon mustard, and pile on toasted rolls with extra gravy. Store in an airtight container up to 4 days.

IMO, the gravy-and-potatoes duo stays undefeated. But I get it, not everyone wants that combo.

Common Meat Cut Swaps and What Not to Do

You might eye other beef cuts at the grocery store due to budgets or preference. Here is a quick summary of the meats you could use, choose wisely.

• Top sirloin roast: Works great. Similar cook times.
• Chuck roast: Also fantastic in pressure cookers, but fattier and more like a classic pot roast texture. If that’s the goal, go for it.
• Round steak: Cut in chunks and cook 35–40 minutes for tenderness.
• Pork sirloin tip roast: Lower the cook time slightly (see FAQ) and change the broth to chicken or pork broth if you have it.

Other things to remember what not to do? Don’t skip the sear. Serioulsly. I’ve tried it both ways, and its just better. And don’t forget the natural release. Don’t crowd the bottom of the pot with thick flour slurries before pressure cooking.

FAQ

Can I make this as an instant pot sirloin tip roast without the veggies?

Absolutely. Cook the meat in the flavorful liquid, then make the gravy after. If you prefer firmer sides, sauté or steam veggies on the side and serve everything together. You still get that amazing gravy without risking mushy potatoes.

How do I adapt this for a pork roast or pork sirloin tip roast?

Season and sear the same way. Pressure cook a 3 lb pork sirloin tip roast for about 35–40 minutes at high pressure with a 10-minute natural release. Swap beef broth for chicken broth, and consider adding a splash of apple cider. The sour cream still makes a silky finish.

What if I only have smaller pieces of beef (like sirloin tips)?

No problem. Brown in batches so you don’t steam the meat. Cook 35–40 minutes at high pressure with a 10-minute natural release. Smaller pieces cook fast and soak up more sauce surface area—huge difference in flavor absorption.

Can I use a crock pot instead?

Yes, but plan for 8–9 hours on low or 4–5 on high for a whole roast. Still brown first in a skillet with olive oil to build flavor, and deglaze the pan so the brown bits make it into the slow cooker. Thicken the gravy at the end just like with the pressure cooker.

Do I need white wine?

Nope. You can sub water or extra broth. White wine just lifts and dissolves the fond (brown bits) and adds brightness. Worcestershire sauce and tomato paste already bring plenty of depth.

How do I avoid a burn notice?

Deglaze thoroughly after searing. Scrape every speck off the bottom of the pot with a wooden spoon before sealing. Keep thickening agents out until after pressure cooking. Make sure you have at least 1 to 1.5 cups total liquid in the pot.

Wrap-Up

Pressure cooking turns a budget-friendly cut of beef into a tender, rich, family favorite—fast. Sear hard, cook at high pressure, give it a proper natural release, and finish with that sour-cream-spiked gravy. Whether you go whole roast for special occasions or smaller pieces for weeknights, this delivers a delicious meal with minimal fuss. FYI: the leftover-sandwich situation the next day? Unreal. If you’re into that, we can definitely be friends.