Instant Pot Sirloin Roast Recipe: Tender Beef With Herb-Infused Gravy

This Instant Pot method transforms tough sirloin into tender, fall-apart beef with minimal effort. The pressure cooker works magic on the connectve tissue, breaking it down faster than any slow cooker.

I developed this recipe after too many dry roasts from traditional methods. The secret is searing the meat first, then building layers of flavor with herbs, garlic, and beef broth before pressure cooking.

What emerges is succulent beef swimming in a rich, herb-infused gravy that’s ready in under 90 minutes. The meat stays moist while developing deep, complex flavors that rival any oven-roasted version.

Serve with mashed potatoes or crusty bread to soak up every drop of that herb-infused gravy.

Ingredients for Instant Pot Sirloin Roast

Transform tough sirloin into tender, flavorful beef with these carefully selected ingredients for pressure cooking perfection.

The sirloin tip roast is non-negotiable here—look for well-marbled cuts at Whole Foods or Costco (their choice grade works beautifully). The beef broth should be low-sodium so you can control the salt levels as the liquid reduces. For the wine, any bold, dry red will do—Cabernet, Merlot, or whatever you’d actually drink. Fresh herbs are ideal, but if you’re in a pinch, dried at one-third the amount works.

No red wine? Substitute with additional beef broth plus 1 tbsp balsamic vinegar for acidity. Swap fresh herbs for dried, but halve the quantity to avoid bitterness. If you’re avoiding gluten, cornstarch at a 1:1 ratio replaces flour for thickening. The tomato paste can be omitted in a rush, but the gravy will lack depth—don’t skip it if you can help it.

Store raw beef in the coldest part of your fridge for up to 3 days before cooking. Leftovers keep beautifully for 4-5 days in the fridge or freeze the gravy and beef separately for up to 3 months. The flavors actually deepen overnight.

Step-by-Step Instructions for Instant Pot Sirloin Roast

Master the technique for fall-apart tender beef with rich herb-infused gravy every time.

Step 1: Sear the Sirloin Tip Roast

Set your Instant Pot to the Sauté function on Normal/Medium heat. Add 1 tbsp olive oil and swirl to coat the bottom. Pat the 3 lb Sirloin Tip Roast dry with paper towels, then season generously with 1.5 tsp Kosher Salt and 1 tsp Black Pepper on all sides.

When the oil shimmers, sear the roast for 3-4 minutes per side until a deep mahogany crust forms. Don’t rush this step—proper searing creates the Maillard reaction that builds complex flavor. Transfer the roast to a plate and set aside.

Step 2: Build the Aromatic Base

In the same pot, add the remaining 1 tbsp olive oil. Sauté the diced Yellow Onion for 3 minutes until softened and translucent. Add the minced 6 cloves Garlic Cloves, 2 tbsp Fresh Rosemary, and 2 tbsp Fresh Thyme, stirring constantly for 30 seconds until fragrant.

Stir in the 2 tbsp Tomato Paste and cook for 1 minute to deepen its flavor. This step caramelizes the tomato paste slightly, enhancing its natural sweetness and umami. Deglaze the pot by pouring in the 0.5 cup Dry Red Wine, scraping up any browned bits with a wooden spoon.

Step 3: Pressure Cook to Perfection

Return the seared roast to the Instant Pot. Pour in the 2 cups Beef Broth and add the 1 whole Bay Leaf. Secure the lid, ensuring the valve is set to Sealing. Cook on High Pressure for 60 minutes for a 3 lb roast.

Allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure. The roast should be fork-tender, meaning it pulls apart easily with minimal resistance. If it isn’t, return it to pressure cook for an additional 10-15 minutes.

Step 4: Create the Herb-Infused Gravy

Carefully remove the roast and set it aside on a cutting board. Skim excess fat from the cooking liquid if desired. In a small bowl, whisk the 2 tbsp All-Purpose Flour with 2 tbsp of the cooking liquid to create a slurry.

Set the Instant Pot to Sauté again on Low. Gradually whisk the slurry into the pot, simmering for 3-5 minutes until the gravy thickens enough to coat the back of a spoon. Taste and adjust seasoning with additional Kosher Salt or Black Pepper if needed.

Flavor Customization for This Dish

Spicy Kick

Add 1 tsp crushed red pepper flakes with the garlic or 1 tbsp hot sauce to the gravy. For serious heat lovers, I stir in 1 chopped chipotle in adobo with the tomato paste. The smoky heat balances the rich beef beautifully. 🌶️

Herb Variations

Swap the rosemary and thyme for 3 tbsp fresh sage and 1 tbsp fresh oregano for an Italian twist. Or try 2 tbsp fresh dill and 1 tbsp parsley for a brighter, Mediterranean profile.

Citrus Brightness

Add 1 tbsp lemon zest with the herbs or stir 2 tbsp orange juice into the gravy. The acidity cuts through the richness and makes the flavors pop. I love this with a Cabernet Sauvignon wine.

Umami Boosters

Stir 1 tbsp Worcestershire sauce into the gravy or add 2 tsp fish sauce for depth. A 1 oz piece of dark chocolate melted into the gravy adds incredible richness without sweetness.

Mushroom Addition

Sauté 8 oz sliced cremini mushrooms with the onions for earthy depth. The mushrooms soak up the gravy beautifully and add a meaty texture. This is my go-to for special occasions.

Sweet Touch

Add 2 tbsp balsamic glaze to the gravy or 1 tbsp brown sugar with the tomato paste. The caramelized sweetness complements the beef’s natural flavors. 💫

Frequently Asked Questions