Instant Pot Sirloin Tip Roast Food

BALSAMIC GLAZED PORK SIRLOIN TIP ROAST RECIPE (INSTANT POT OR SLOW COOKER)

Steps:

• In a small bowl, combine sage, salt, pepper, and garlic. Rub mixture over the roast.
• Slow Cooker: Add 1/2 cup water or broth and roast to slow cooker. Cook on low for 6-8 hours.
• Instant Pot: Add 1 cup water or broth to Instant Pot and place roast inside. Cook on high pressure for 60 minutes. Let sit for 10 minutes after cook time ends to naturally release, then quick release remaining pressure.
• Near end of cooking time, whisk together glaze ingredients in a small saucepan. Bring to a boil, then reduce heat to simmer, stirring occasionally. Simmer until glaze thickens, about 2-3 minutes. Season with salt and pepper, to taste. Keep warm until roast is ready.
• Remove roast and shred meat into pieces. Place on a serving platter or plate and pour the glaze over all of the meat, then serve.

PRESSURE COOKER SIRLOIN TIP ROAST IN THE INSTANT POT

Steps:

• Cut Slits (usually 3-4) in top of roast and stuff with garlic cloves
• Season both sides with salt and pepper
• Heat up Instant Pot on saute mode with half a stick of butter. Saute on both front back and sides until lightly brown. Next, Place Roast on Trivet Rack
• Mix Seasoning packet and pour over roast or make your own beefy onion sauce, or you can use the onion lipton packet mixed with water.
• Add sliced Onion on Top
• Add 1 Cup Water to Pot
• Set Pot To Manual High Pressure for 35 Minutes with a natural release. This is for medium with a slight pink inside. If you want more pink, you may reduce the time 5 minutes or so.

PORK SIRLOIN TIP ROAST IN THE PRESSURE COOKER

Steps:

• Mix together spices in a small bowl and rub spice mixture all over pork roast.
• Put oil in the cooking pot and select browning. When oil begins to sizzle, brown roast on both sides.
• Add the water and apple juice to the pressure cooking pot.
• Lock lid in place. Select High Pressure and set a 25 minute cook time. When the timer sounds, turn off pressure cooker and allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release. When valve drops carefully remove the lid.
• Check the pork with an instant-read thermometer--it should be above 145°F. Remove the pork from the pressure cooking pot and allow to rest for 3 minutes. Slice thinly and serve.

HOW TO COOK BEEF SIRLOIN TIP ROAST

Steps:

• Remove roast and let it sit at room temperature for 45-60 minutes before cooking.
• Preheat oven to 450 degrees F. On the bottom of large Dutch oven or roasting pan spread onion slices. Set aside.
• In a small bowl, add coffee, smoked paprika, brown sugar, chili powder, salt, pepper and lemon zest. Stir to combine.
• Place roast on a large plate fat side down. Sprinkle with dry rub evenly, pressing it to stick to the meat while turning. Transfer roast fat side up into prepared dish and sprinkle with any remaining dry rub.
• Bake uncovered for 30 minutes. Then reduce heat to 325 degrees F, cover with lid and bake until internal read thermometer reads 10 degrees BEFORE your desired doneness:°Rare: 120-125 F internal temperature. Red and bloody.°Medium rare: 130-135 F internal temperature. Pink center with brown towards the outside.°Medium: 140 F internal temperature. Barely pink center with brown to the outside.°Well done: 150-160 F internal temperature. Brown all the way through.Example, my 3 lbs roast was cooked to 135 degrees F when I checked on it after 35 minutes. I would start checking after 30 minutes and remember all ovens bake differently!
• Remove roast from the oven and let rest covered for 20 minutes. Transfer to a cutting board, remove twine and slice against the grain using sharp fillet knife.
• Serve with its juices and onions from the bottom of the pan, mashed potatoes and a simple salad like cucumber and tomato salad.

INSTANT POT® BEEF TIPS

Steps:

• Mix flour, steak seasoning, garlic powder, onion powder, kosher salt, and pepper together in a 1-gallon zip-top bag. Add sirloin strips and shake until evenly coated.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add the oil. Then add 1/2 of the steak in one layer. Brown both sides, about 5 minutes, but don't cook through, and remove to a plate. Repeat with the remaining meat.
• Add butter, then onion to the pot. Stir and scrape the bottom of the pot, scraping up all of the browned bits. Add the garlic; stir. Cook for about 20 seconds, then add the red wine. Add consomme, Worcestershire sauce, beef bouillon, and thyme leaves. Mix well to dissolve the bouillon. Cancel the Saute setting. Add the beef tips back into the pot. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir, taste gravy, and adjust salt if necessary.