Recipe for 4 Sirloin Tip Roast Cooked in Power Pressure Cooker XL


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Turn Instant Pot to Saute. Add the oil. When shimmering, add the pot roast. Cook 2-3 minutes to golden, then flip to sear other side. Sprinkle on the sea salt. Top with sliced onion. Pour in the water or broth. Close and lock the lid. Set Instant Pot to "Manual" and program for 70 minutes.


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Cutting the roast into 2-inch thick strips lets the extra-high heat in a pressure cooker do its work, and lets this recipe finish with less than an hour of pressure cooking. Now, you should not use a pressure cooker if you want rare roast beef. This is an Instant Pot Pot Roast, cooked until it is fall-apart tender and shreddable. Ingredients


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Step 1- Prep the sirloin tip. Begin by preheating the oven to 180°C (350°F). Then, rub the roast with olive oil, making sure to get in all the nooks and crannies. Step 2- Mix the spice ingredients. In a small bowl, whisk the salt, pepper, fresh parsley, minced garlic, dried thyme, and dried rosemary.


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Heat the olive oil in a dutch oven on medium high heat. Add in the roast and sear on all sides until a golden brown crust forms. Set aside on a plate. Add the onion and garlic to the pot and saute for 4-5 minutes until the onion begins to soften. Add in the wine, beef stock, balsamic, thyme and rosemary and stir.


Recipe for 4 Sirloin Tip Roast Cooked in Power Pressure Cooker XL

Put the broth and Worcestershire sauce into the pot, add the roast, and seal the lid. Bring the cooker up to full pressure, then reduce the heat to low, maintaining full pressure. Cook for 45 minutes. Save. Let it cook for 45 minutes. Use the quick-release method and release the pressure. Add the carrots and potatoes.


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When all the meat is browned, add onion to pressure cooking pot and saute until tender about 3 minutes. Add browned meat and beef broth to onion in pot, cover and lock lid in place. Select High Pressure and 15 minutes cook time. When cook time ends, use a quick pressure release. Mix flour and water to make a slurry to thicken the broth.


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Pressure Cook: Secure the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' mode. Cook for 60 minutes for a 3 pound roast, 70 for 4 pounds. Natural Release: Let the pressure release naturally for 15 minutes before using quick release and opening the lid. Rest the Meat: Remove the roast from the Instant Pot and let it rest for 10.


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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.


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Sear roast: Press Saute on Instant Pot and wait for it to display Hot. Season roast with salt and pepper, add oil to the bottom of the pot, and sear the roast on all sides for about 2 minutes each. Press Cancel. Add wet ingredients and sugar: Drizzle the roast with beef broth, balsamic vinegar, and soy sauce.


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Now add oil inside the Pot and select the Browning mode. When the oil starts to sizzle, brown the roast on both sides. Include the water as well as the apple juice into the Instant Pot. Lock the lid in place. Select High Pressure and set the timer to 25 min cooking time. Once the cooking time is over, turn off the pressure cooker and allow the.


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Add sliced onion, carrots, and potatoes to pot. Lock lid and cook for 4 minutes at high pressure, then quick-release pressure. Open lid, switch to sauté setting, and add cornstarch slurry to pot. Cook until desired consistency is achieved (2-3 minutes). Return roast to pot and pull apart meat as much as you like.


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Set the instant pot to the "saute" setting, and add oil to the liner. Heat oil until hot and just smoking. Brown roast on all sides, about 8-10 minutes. Once browned, transfer the roast to a plate. Add the onions and mushrooms to the instant pot liner. Cook until softened and browned.


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Add the frozen chuck roast. Pour the marinara sauce on top of the chuck roast and don't stir. Lock the lid in place and cook for 1 hour 45 minutes. (If you're using a thawed roast, cook it for 90 minutes.) When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then use a quick pressure.


Instant Pot Sirloin Tip Roast with Gravy and Vegetables Kiss Gluten

Add 2 tablespoons of olive oil to the Instant Pot and turn it to the Saute Less function for 8 minutes. Sear the roast on the top and bottom and then remove it to a plate. Add the remaining olive oil to the Pot and add the sliced mushrooms and cut up yellow onion. Stir until the Pot shuts off.


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While the oil heats, sprinkle the strips of beef with salt, pepper, garlic powder, and onion powder. Brown the beef in 2 batches: Add half of the beef to the pot in a single layer, and sear until well browned on the bottom, about 3 minutes. Remove the batch of browned beef to a bowl.


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Place the beef roast in Instant Pot (with the seasoned side facing down). Brown the first side for 4 minutes. Generously season the other side with salt and black pepper. Brown that side for 3 minutes and 30 seconds. Finally, brown the other 2 sides for 2 minutes and 30 seconds per side (no need to add more seasoning).