Sirloin Tip Steak Instant Pot Recipe: Melt-in-Your-Mouth Pressure Cooked Beef

Tough sirloin tip steak transforms into melt-in-your-mouth perfection in the Instant Pot. This method saves hours compared to traditional braising while delivering even better results.

I’ve burned through my fair share of steaks learning this technique. The pressure cooker breaks down the tough fibers in 30 minutes, turning affordable cuts into something special.

What you’ll get is beef so tender it falls apart at the touch of a fork, swimming in a rich, flavorful sauce. The Instant Pot locks in juices that would normally evaporate in the oven.

Serve it over mashed potatoes or with crusty bread to soak up every drop. The leftovers reheat beautifully too.

Ingredients for Sirloin Tip Steak Instant Pot

Transform affordable sirloin tip into tender perfection with these rich, flavorful ingredients.

The steak is everything here. Sirloin tip is budget-friendly but needs that pressure cooker magic—look for well-marbled pieces at Costco or your butcher. I’ve had the best luck with cuts around 1.5 inches thick. The beef broth matters too: Better Than Bouillon paste dissolved in hot water gives way more depth than canned. Don’t skip browning the meat first (worth the extra minute).

No red wine? Extra beef broth with a splash of vinegar works in a pinch. Out of fresh garlic? Garlic powder at one-third the amount gets you close. The Worcestershire adds that umami kick—Annie’s makes a great vegetarian version if that matters to you. For the tomato paste, those squeeze tubes from Trader Joe’s are perfect (no waste, keeps for months).

Leftovers taste even better the next day. Stores in the fridge for 4-5 days or freezes beautifully for 3 months. I portion mine into containers so weeknight dinners are basically instant—just reheat and serve over mashed potatoes.

Step-by-Step Instructions for Sirloin Tip Steak

Here’s the method. Straightforward, tested, works every time.

Step 1: Sear the Sirloin Tip Steak

Cut the 2 lb Sirloin Tip Steak into 2-inch chunks. Pat them dry thoroughly with paper towels—this is crucial for a proper sear. Heat 1 tbsp Olive Oil in your Instant Pot on the sauté function set to high heat.

Working in batches to avoid crowding, sear the beef chunks on all sides until deeply browned, about 2-3 minutes per side. The meat should release easily from the pot when properly seared. Transfer the browned beef to a plate and set aside.

Step 2: Sauté Aromatics and Deglaze

In the same pot, add the remaining 1 tbsp Olive Oil if needed. Add the diced Yellow Onion and cook for 3-4 minutes until softened and translucent. Stir in the minced Garlic Cloves and cook for 30 seconds until fragrant.

Pour in the 0.5 cup Red Wine to deglaze, scraping up all the browned bits from the bottom of the pot. Let it simmer for 2 minutes until reduced by half. These browned bits (fond) are packed with flavor and will enrich your sauce.

Step 3: Pressure Cook with Flavor Builders

Return the seared beef to the pot along with any accumulated juices. Add the 1.5 cups Beef Broth, 2 tbsp Worcestershire Sauce, 1 tbsp Soy Sauce, 2 tbsp Tomato Paste, 1 tsp Dried Thyme, 1 tsp Dried Rosemary, 1 whole Bay Leaf, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir to combine.

Secure the lid and set the Instant Pot to cook on high pressure for 20 minutes. The pressure cooking transforms the tough sirloin tip into fork-tender perfection. Allow a natural release for 10 minutes before quick-releasing any remaining pressure.

Step 4: Thicken the Sauce and Finish

Carefully remove the lid and discard the Bay Leaf. In a small bowl, mix the 2 tbsp Cornstarch with 2 tbsp of cold water to create a slurry. Switch the Instant Pot to sauté mode and stir in the cornstarch slurry.

Cook for 2-3 minutes until the sauce thickens to your desired consistency. The sauce should coat the back of a spoon and have a rich, glossy appearance. Taste and adjust seasoning with additional Salt or Black Pepper if needed before serving.

Essential Equipment for This Dish

Instant Pot Essentials

You need a 6-quart or 8-quart Instant Pot—I use my Instant Pot Duo Crisp for this. The sauté function is non-negotiable for searing the beef properly. Smaller models won’t have enough capacity for the liquid and meat. 🔥

Searing Tools

Invest in tongs with a silicone tip for flipping beef chunks without scratching your pot. I also keep a wooden spoon handy for deglazing. A splatter screen prevents messy stovetops during searing.

Measuring Must-Haves

Precision matters here. Use measuring cups for liquids and measuring spoons for dry ingredients. I prefer OXO Good Grips—they’re durable and easy to read. A kitchen scale helps for consistent steak portions.

Pressure Cooking Aids

A trivet keeps the beef elevated if you want to steam vegetables simultaneously. I also recommend silicone mitts for safe lid handling. For thick sauces, a whisk prevents lumps in your cornstarch slurry.

Serving Tools

Have ladle ready for serving the rich sauce over your steak. I use a slotted spoon to transfer the beef chunks directly to plates. A fat separator helps skim excess oil from the sauce if needed.

Cleaning Supplies

Pressure cooker cleanup is easier with silicone brushes for the inner pot. Keep dish soap and a non-abrasive sponge nearby. The sealing ring can absorb odors, so I keep a dedicated one for savory dishes. 💡

Frequently Asked Questions