This pressure cooker roast recipe is a quick and easy recipe with vegetables and gravy. This one-pot dish is perfect for Sunday dinner or any family meal!
1poundRusset potatoes, peeled and chopped into 1-inch pieces
4carrots, peeled and chopped into 1-inch pieces
2TablespoonsWorcestershire sauce
2Tablespoonscornstarch
Instructions
Season the beef with the kosher salt and black pepper on all sides. Set aside on a plate.
Turn the Instant Pot to SAUTE mode, then add 2 Tablespoons of olive oil to the pot and allow the oil to heat up a bit, for about one minute. Add the seasoned beef to the pot and sear on all sides, just until all sides are browned. Remove the beef roast and transfer to a plate; set aside.
Add the remaining tablespoon of olive oil to the pot, then add the onions and garlic and sauté for 1-2 minutes, just until the vegetables are soft and fragrant.
Press CANCEL to turn the saute mode off. Pour in about ¼ cup of beef broth and use a wooden spoon to deglaze the pot by scraping up any browned bits at the bottom. This helps you avoid the BURN warning notice that can happen if there are bits of food stuck to the bottom of the pot.
Place a trivet or a silicon sling into the pot over the garlic and onions, then place the seasoned and seared beef on top of the trivet or sling.
Add the carrots and potatoes to the pot around and even on top of the roast.
Pour in the remaining beef broth and the Worcestershire sauce.
Secure the lid, making sure the pressure valve is set to SEALING position. Select PRESSURE COOK (or MANUAL), HI temperature, and set the time to 15 minutes.
It will take a few minutes for the electric pressure cooker to come to pressure, and then once pressure cooking starts it will count down from 15 minutes. Once pressure cooking is complete, the Instant Pot will beep, and you'll do a Natural Release (meaning: do nothing and allow pressure to release naturally) for 3 minutes. After 3 minutes, use tongs or oven mitts to very carefully do a Quick Release: moving the pressure valve to the VENTING position and allowing the steam to release.
Once all of the pressure has been released, the pressure release pin will go down. Then you can safely but still very carefully twist the lid to open it. Remove the roast and vegetables and transfer to a plate.
Make the Gravy
Press SAUTE and add the cornstarch to the remaining liquid in the pot. Whisk vigorously so there are no clumps of cornstarch, and allow to come to a low boil as the gravy thickens.
Once the gravy has thickened up to your liking, press CANCEL to stop the saute mode.
Use oven mitts to remove the Instant Pot and strain out the gravy over a heatproof bowl or large measuring cup with a spout (this makes it easier to pour). Discard any solids in the strainer and pour the liquid into a gravy boat or other serving container. Serve with the sirloin tip roast and vegetables.
Notes
This beef roast recipe makes enough to serve4 to 6 people.Cooking tips:
Remember that it can take anywhere from 6 to 15 minutes for your particular pressure cooker to come to pressure, before it starts cooking.
This recipe results in medium-rare beef. If you prefer your beef medium or well-done, add more time to the cooking time.
Make sure your meat is fully thawed and rests at room temperature about 20-30 minutes before cooking.
If your cut of meat has more marbling, you may want to add more time to the cook time.
Remember that every pressure cooker is different. Yours may require a longer cooking time. For ours, 15 minutes is the right amount of time for a 3-pound sirloin tip roast to reach medium-rare.
No pressure cooker? No problem! You can make our One-Pan Sirloin Tip Roast with Vegetables in the oven.For even richer flavor: you can add ¼ cup of red wine to the Instant Pot when you add the beef broth. Herbs: try adding fresh thyme, rosemary, and/or oregano to the dish. Garlic: if you want a milder garlic flavor, use less cloves. Or, you can substitute 1 teaspoon of garlic powder instead of fresh garlic.Safety note: never place your face or bare hands over the pressure release valve, especially during Quick Release. Hot steam is released and can burn you. This is why I suggest using a wooden spoon or thick oven mitts to turn the valve from SEALING to VENTING, to keep your face and hands safe from the hot steam.If you prefer crisper vegetables: try to add them at the end of the cooking time. First, pressure cook the beef roast as directed. Once pressure cooking is complete, do a Quick Release, remove the lid, then add the potatoes and carrots. Return the lid, and pressure cook all together for 3 minutes, then Quick Release.