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Instant Pot Sirloin Tip Roast

Melt in your mouth tender, this Sirloin Tip Roast in the Instant Pot is sure to become a family favorite dish. Made with carrots and potatoes and seasoned beautifully, it’s a complete meal!

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Instant Pot Sirloin Roast with carrots and potatoes on a plate with parsley next to an Instant Pot

There is nothing better than gathering around the table and digging into a plate of pure comfort food. Instant Pot sirloin tip roast is about as comforting as you can ask for. 

The Instant Pot method will cut down an eight-hour roast into one hour. No more forgetting to put the roast in many hours ahead of time. This is a fast, easy, and healthy recipe that is a fantastic week-night go-to. In just one hour, you can have your home smelling like you cooked all day.

Plus you get a nice dinner with vegetables made all in one pot!

As a bonus, the homemade gravy recipe is also quick-to-make and pairs perfectly with the steak, carrots, and potatoes.

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It’s the simplest way to finish the dish and take it to the next level of deliciousness.

I made this recipe using my Instant Pot 6-Quart Duo Nova. It’s the perfect size for my family of four and makes releasing the steam so much easier than the standard Instant Pot.

Ingredients needed to make beef sirloin tip roast in the Instant Pot

How to make Sirloin Tip Roast

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Combine the Montreal steak seasoning, salt, and pepper in a small bowl, and rub all over the roast evenly.

STEP TWO: Heat one tablespoon of oil using the saute button, and sear both sides of the meat. Remove the roast and set aside.

I recommend waiting at least 2 minutes after the oil is added on saute to add the meat. You can also wait until the Instant Pot reads “HOT.”

STEP THREE: Heat the remaining tablespoon of oil and saute the onions. Add in the garlic until fragrant. 

STEP FOUR: Turn off the pressure cooker and pour in the beef broth. Deglaze the pot with a wooden spoon.

This just means to get as much off the bottom of the pot as possible.

Collage of searing beef sirloin and adding other ingredients to Instant Pot to pressure cook

STEP FIVE: Place the roast back to the pressure cooker and add the carrots and potatoes. Pour in beef broth and Worcestershire sauce. Add the lid and close the pressure valve. 

STEP SIX: Cook on high pressure for 10 minutes, then complete a 3-minute natural release then manually release the Instant Pot.

Use an Instant-Read Meat Thermometer to check the temperature.

If it’s too low, remove the vegetables and turn it to “Keep Warm.” Let it roast until it reaches temperature. 

STEP SEVEN: Place the vegetables and onions on a platter to rest, and turn on the saute function. Combine the cold water and cornstarch in a bowl. Once juices are boiling, slowly add the cornstarch to thicken the gravy.

STEP EIGHT: Cut the tip roast into thin slices and serve over roast and vegetables. Sprinkle with fresh thyme or parsley.

Finished cooked sirloin tip roast in the Instant Pot

Making this Instant Pot Sirloin Tip Roast from frozen

STEP ONE: Add the Montreal steak seasoning, salt, and pepper to roast and sear both sides of the beef. Place the meat in a sealed zipper bag and freeze.

Using an already frozen and unseasoned sirloin tip roast is possible, but the beef sirloin may not be as flavorful.

STEP TWO: When you are ready to cook, start at step three above. Place the frozen meat in the pot and arrange the veggies, broth, and Worcestershire. Close the lid and pressure valve.

STEP THREE: Turn to manual high pressure, and set the timer for 40 minutes. Complete a 10-minute natural release and check the internal temperature of the meat.

If it’s not done, turn to the “Keep Warm” setting and allow the beef sirloin tip roast to finish cooking. 

STEP FOUR: Prepare the gravy as shown in the above recipe and serve as directed. Enjoy!

I like to have my tip roast thin-sliced when served.

Closeup of served thin sliced Instant Pot sirloin tip roast with vegetables on a plate

Instant Pot Sirloin Tip Roast FAQs

Can you overcook steak in an Instant Pot?

Yes, unfortunately, you can overcook the meat. If you are working with a smaller cut of beef sirloin, like a 2lb cut, you will need to lessen the amount of cook time by 5 minutes. 
When overcooked, steak is still edible. It won’t be as enjoyable if it’s not cooked properly.
Be sure to use a digital meat thermometer when checking the temperature. For a medium-rare roast, it should be 120 degrees F. 

Does pressure cooking tenderize meat?

Yes! Tenderizing meat is one of the biggest advantages to pressure cooking.
You can use cheaper cuts of meat because the pressure cooker breaks down the collagen in the meat into a gelatin as it cooks. This is what makes the beef super tender. 

What is the Difference Between a Natural and Manual Release on the Instant Pot?

A natural release means to allow the Instant Pot to slowly lose pressure on its own. You don’t have to touch any buttons or steam valves since the Instant Pot will automatically start naturally releasing pressure as soon as the timer hits zero and beeps.
A quick-release, or a manual release, is when you manually turn or press the vent valve to quickly release the pressure. The pressure is completely gone once the valve drops.
The Instant Pot will let out a lot of steam when being released manually, so it’s important to either use a wooden spoon, or my favorite is to use a long oven mitt to protect my hand and forearm from the hot steam.

Why is my roast tough in an instant pot?

If you find the Sirloin Tip Roast in the Instant Pot tough when checking it, it just hasn’t been cooked long enough.
Turn the device to the warm setting, and let it rest until it softens.
If it’s extremely tough, you can cook it on high pressure for 5 minutes and allow a 3-minute natural release. 

Do I have to sear the meat?

While you don’t technically have to sear the meat, it’s going to greatly affect the outcome.
Searing the beef helps lock in the moisture. It gives it a nice crust that enhances the flavor.
Skipping this will leave the instant pot sirloin tip roast a little boring and it will taste like it’s missing something. 

Sirloin tip roast with vegetables on a plate in front of an Instant Pot

Other Recipes You’ll Love:

Plated instant pot roast on a plate with carrots and potatoes with serving plate in background

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Yield: 6 servings

Sirloin Roast (Instant Pot)

Instant Pot Sirloin Roast with carrots and potatoes on a plate with parsley next to an Instant Pot

A complete dinner sirloin tip roast with carrots and potatoes topped with a gravy all made right in the Instant Pot!

Prep Time 20 minutes
Cook Time 13 minutes
Additional Time 15 minutes
Total Time 48 minutes


  • 3 lb sirloin tip roast
  • 2 tablespoons olive oil, divided
  • 2 teaspoons Montreal steak seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 large onion, halved and thickly sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth, divided
  • 1 pound potatoes, cut into 1-inch pieces
  • 4 large carrots, chopped into 1-inch chunks
  • 2 tablespoons worcestershire sauce

For Gravy

  • ¼ cup cold water
  • 2 tablespoons cornstarch


  1. Press the Saute button on a 6- or 8-quart Instant Pot. In a small bowl stir together steak seasoning, salt, and pepper. Rub mixture all over the roast to coat all sides.
  2. Heat 1 tablespoon of oil in the inner pot, then place the roast in the pot. Sear the beef for 3-4 minutes on each side, until the whole roast is evenly browned. Remove the roast and set it aside.
  3. Heat the remaining oil, then add the sliced onions and saute for about 3 minutes. Add in minced garlic and saute for 30 seconds, until fragrant.
  4. Press the Cancel button, Pour ½ cup beef broth in Instant Pot, then deglaze by scraping the brown bits off the bottom of the pot with a wooden spoon.
  5. Return the roast to the pot. Arrange the potatoes and carrots around the roast, then pour the remaining beef broth and Worcestershire sauce over everything. Close and secure the lid and pressure valve.
  6. Press the Manual button, toggle to high pressure, and set the timer for 10 minutes.* When the cooking time is up, allow a 3-minute natural release, then carefully release the pressure valve. When the pin drops, remove the lid. Use a meat thermometer to measure the temperature of the roast's thickest part. (For medium-rare roast beef, aim for 120 degrees F.**
  7. Transfer the roast, potatoes, onions, and carrots to a platter to rest. Press the Saute button on the pot. Whisk together the cold water and cornstarch. Once the broth is boiling, stir in the cornstarch mixture until the gravy thickens, seasoning to taste as it simmers.
  8. Serve gravy poured over roast and veggies and enjoy!


*If using a 3QT Instant Pot cook for 5 minutes. If using an 8QT pot, cook for 15 minutes

** If the temperature is too low, remove the vegetables, but return the roast beef back to the pot and close the lid. Use the "keep warm" mode to continue to slow roast the beef until it reaches the ideal temperature, checking every 5 to 10 minutes.

How to Cook Frozen Sirloin Tip Roast in the Instant Pot:

1. Add the Montreal steak seasoning, salt, and pepper to roast and sear both sides of the beef. Place the meat in a sealed zipper bag and freeze.

2. When you are ready to cook, start at step three above. Place the frozen meat in the pot and arrange the veggies, broth, and Worcestershire. Close the lid and pressure valve.

3. Turn to manual high pressure, and set the timer for 40 minutes. Complete a
10-minute natural release and check the internal temperature of the meat. If it’s not done, turn to the “Keep Warm” setting and allow the beef sirloin tip roast to finish cooking. 

4. Prepare the gravy as shown in the above recipe and serve as directed. Enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 707Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 209mgSodium: 878mgCarbohydrates: 25gFiber: 3gSugar: 4gProtein: 65g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

24 thoughts on “Instant Pot Sirloin Tip Roast”

    • Yes, that is correct for the size of meat. I would guess the others are not cooked the same or require a larger piece of sirloin.

    • Hi Sal, 10 minutes is for a medium-rare roast. I recommend cooking it longer if you do not like it as pink inside.

  1. The cooking time for this was extremely inadequate and I wish I had looked at other recipes and comments before making. Everything else was ready for my dinner except the roast. The meat was raw inside when cut. Definitely needs to be cooked for longer, likely 45 min. We will now enjoy it tomorrow instead.

    • Hi, so sorry you didn’t like how it was cooked. This recipe is cooked to medium-rare, so it will need a little more time to cook if you prefer a more cooked sirloin roast.

    • A little to rare, I’d recommend 15-20min for a 3lb roast cooked medium. But definitely delicious. Thank you.

  2. It was great! We did need to cook it 2 minutes longer, but it turned out very well! Thank you for sharing your gift! God bless you!

    • Hi Gram, the cooking time in the Instant Pot can depend on thickness of the meat. It sounds like your meat was a little on the thicker side, so I would recommend cooking for a few extra minutes. If you need more time when cooking, close the Instant Pot and bring to pressure again and cook for an additional 2-3 minutes.

  3. This was a very good recipe. My husband and I loved it. Also regarding the cooking time, I too had to cook my roast longer because we do not like pink in the middle. But I’m keeping this recipe to ccok many more times in the future.

  4. This was delicious. I had to make my own Montreal spice because I didn’t have any. I cooked a. 2.4 lb. Roast. The 10 minutes was perfect for this size. I think it would take a few more minutes for a 3 lb. Roast. The meat was cooked to a perfect medium rare. Loved the recipe…thank you for sharing!

  5. I followed directions to a “t”, worked out perfectly, it is definitely important to add that a roast should set for 15-20 minutes… Even better the next day for thin slices. Thank you.

  6. I made this recipe tonight. I cooked it for 13 minutes which resulted in a medium roast, a little pink inside. The sirloin tip is such a lean roast and is usually tough but I got it for a good price and couldn’t resist! This one was tough once we got past the first few slices of the roast. I took the remainder of the roast, cut some of it up as I would stew, put it back into the gravy, and cooked it for another 15 minutes. It will become stew for tomorrow night, once I will add more vegetables. I added some lovely red wine we were drinking along with the beef broth and Worcestershire Sauce. The flavors were lovely. Thank you for the recipe!

  7. Made this tonight. My roast was 5 pounder. I had to play with the time. It came out tonight but I thinly sliced it, it had great flavor. Delicious and will cook the leftovers in stew. Thank you.

  8. Thank you for this terrific recipe. I made it tonight adding 1” chunks of celery – delicious! I cooked mine quite a bit longer, though, 20-25 minutes per pound of roast. We like our roast very tender. I quick released the pressure at the end so I could add the vegetables for the last 15 minutes. I am definitely adding this recipe to my collection.🥰

  9. This was a very easy recipe to follow. Cook time was a little short (too rare), but once cooked for a little longer it was perfect and very tasty.

  10. Not a fan! My 3 lb roast was only 85° inside after 10 minutes and the vegetables were already mush. Now it’s cooking again. We’ll see how the meat turns out, flavour wise and tender wise. I’m so bummed already, I had to leave a comment!

    • Hi Emma,
      Did you saute the roast before putting the vegetables in? Browning all sides of the roast will help cook the roast before adding the vegetables in. If you find this to still be a problem, you can cook the roast for half the time, then add the vegetables in and finish it for the other half.

  11. Wow! This turned out so amazingly well!! I had a locally farmed, organic, sirloin tip roast. It was 2.7 lb. I set tilde insta pot for 8 minutes on high pressure and a three minute release. When I checked the temp, it was at about 90 F. I took out the veggies as per the recommendation and I put it back to high pressure for two minutes. I then did an immediate release. Perfect! What a tender, juicy roast! Not bad for a vegetarian cooking it for her meat-loving kids! 😄 They LOVED it. Thanks for the great recipe!

    • I’m thrilled to hear how well your sirloin tip roast turned out! Your Insta Pot timing and steps sound spot on. It’s fantastic that even as a vegetarian, you nailed a tender roast for your meat-loving kids. Their love for it is the best endorsement. You’re very welcome, and I’m happy the recipe worked for you!

  12. 5/5 stars for sure! Loved this. Simple and delicious. I pressure cooked for 5 mins with 2 lb roast then took veggies out and used slow cook feature on instant pot for an additional 5 mins. Turned out perfect!


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