Instant Pot Sirloin Roast Beef with Mushroom Sauce
Tender sirloin roast beef topped with a creamy, mushroom sauce, all made conveniently in your Instant Pot, this dish is a meal to get excited about. This Instant Pot Sirloin Roast Beef with Mushroom Sauce is such a decadent and delicious dish you will feel like you just ate at a fancy restaurant without the fancy prices.
Serve Instant Pot Sirloin Roast Beef with Mushroom Sauce accompanied with Crispy Potatoes and Garlic Green Beans for a great meal.
Not only is Instant Pot Sirloin Roast Beef with Mushroom Sauce a crowd pleasing dish, this recipe is great for the chef that is short on time. This winner of a dish can be prepped, cooked, and served in less than one hour and a half, using only your Instant Pot, resulting in minimal time, minimal mess, and minimal clean-up.
While I love a good slow cooker recipe like Crockpot Smothered Pork Chops, sometimes I haven’t even thought about dinner until late in the afternoon and need a recipe that does not have to slow cook for hours ahead of time. That’s why Instant Pot Sirloin Roast Beef with Mushroom Sauce is such a great recipe to have on hand.
What You Need to Make Instant Pot Sirloin Roast Beef w/ Mushroom Sauce
Just thinking about this dish makes my mouth start to water. So, no time like the present to stock your kitchen with the necessary ingredients to make this ever so yummy treasure.
- Top Sirloin Beef Roast
- Spices: Salt and Pepper, Garlic Powder, Crushed Dried Rosemary
- Avocado or Vegetable Oil
- Vegetables: Yellow Onion and Cremini Mushrooms
- Tomato Paste
- Garlic Cloves
- Liquids: Dry White Wine, Low-Sodium Chicken Broth, and Marsala
- Unsalted Butter
- Fresh Parsley
Here is what you need to make this Instant Pot Sirloin:
How to Make Instant Pot Sirloin Roast Beef w/ Mushroom Sauce
Time Needed: 1 hour 15 minutes
Briefly brown the roast in the Instant Pot and then take it out while cooking the ingredients for the sauce. Then add the roast back into the Instant Pot and cook. Lastly take out the roast, add a few other ingredients to the sauce and let it simmer to thicken. Slice meat and serve with sauce spooned over the top. Delish!
Prep the Roast.
Trim any fat, remove any twine or elastic netting, pat roast dry, and season.
Brown the Roast.
Set Instant Pot to the saute setting. Add oil and heat until smoking. Then brown roast on all sides.
Remove Roast and Cook Sauce.
Take roast out of the Instant Pot while cooking the sauce. Cook onions and mushrooms in Instant Pot until softened. Then add and cook tomato paste and garlic. Then add white wine and simmer. Lastly, add the broth.
Add roast back into the Instant Pot. Cook on high for 20 minutes.
Naturally Release Pressure and Transfer Roast onto Plate.
Once done, let pressure naturally release for 15 minutes. Then quick release the remaining pressure and transfer roast onto the plate.
Add Remaining Ingredients to the Sauce and Cook.
Stir in Marsala to the sauce in the Instant Pot and cook for 10 minutes to thicken. Then whisk in butter and parsley. Season with salt and pepper to taste.
Slice Meat, Dress with Sauce, Garnish, and Serve.
Slice the meat and transfer to a serving dish. Serve with sauce spooned over top, and fresh parsley as a garnish.
Tips and Tricks for Instant Pot Sirloin Roast Beef w/ Mushroom Sauce
Making this recipe is Eazy Peazy but here are a few helpful tips and tricks so your process goes well and you get the best results.
- Don’t Be Hasty: Resist the temptation to do a quick release once the Instant Pot signals it is done. You need that extra slow release time to finish the dish.
- Too Much Salt: I like to use unsalted butter opposed to salted butter because then you have more control of the amount of salt in a dish. However, if you only have salted butter on hand, no biggie. Just be mindful of the added salt and taste before adding more. You can always add more salt to a dish, but you can’t take it out.
- Cutting Meat: Make sure you cut your meat against the grain. Trust me, it makes a difference. It makes the meat more tender and easy to chew because you have already done some of the work for breaking down the meat’s muscle fibers, opposed to leaving more work for you when you chew the meat.
- Against the Grain: Identify the grain of the meat by looking for lines on your meat. These are the muscle fibers referred to in tip three.
- Measuring: If you aren’t mincing the garlic cloves yourself and already have a jar of minced garlic, the amount is one garlic clove equals ½ tsp of minced garlic. Therefore for this recipe you will need 1 ½ tsps of minced garlic.
Make Ahead and Storage
How to make this recipe ahead of time:
I think for this recipe, fresh is especially best. However, you can make it a couple days ahead of time.
- Follow the recipe like normal, with the exception of putting the sauce on top of the meat. Don’t do this last step if you are not eating the dish immediately.
- Let meat and sauce cool completely. Then transfer sauce and meat into separate air-tight containers and put them in the refrigerator.
- When ready to eat, heat meat in a microwave safe dish, starting with a few minutes and then checking meat with every additional minute. Once almost heated through, add sauce and finish heating.
If you want to make it ahead, go for it. Just know the meat is not going to be as good of quality once reheated.
Other Great Recipes:
- Instant Pot Pork Chops
- Instant Pot Chicken Piccata
- Instant Pot Pot Roast
- Instant Pot Meatloaf
- Instant Pot Salisbury Steaks with Mushroom Gravy
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Instant Pot Sirloin Roast Beef with Mushroom Sauce
- Pressure Cooker
- 3 pound top sirloin beef roast trimmed
- salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon crushed dried rosemary
- 2 Tablespoons avocado or vegetable oil
- 1 yellow onion chopped fine
- 1 cup cremini mushrooms trimmed and sliced thin
- 1 Tablespoon tomato paste
- 3 garlic cloves minced
- ¼ cup white wine dry
- 1 ½ cups chicken broth low-sodium
- 2 Tablespoons marsala
- 1 Tablespoon unsalted butter
- 2 Tablespoons parsley fresh and minced
Instant Pot Instructions
- Trim sirloin beef roast, there won’t be a lot of fat to trim,m but remove any large pieces of visible fat.
- Remove any twine or elastic netting.
- Pat your roast dry with paper towels, and season roast with salt, pepper, garlic powder, and dried rosemary.
- 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. About 5-7 minutes.
- Stir in tomato paste and garlic. Cook for 3 minutes.
- Add in the white wine, and simmer until slightly reduced, about 1 minute.
- Stir in broth.
- Use a wooden spoon, and scrape all the browned bits off the bottom of the liner.
- Add roast back into the instant pot liner, place lid on pot.
- Lock the lid into place, and set valve to sealing.
- Cook on high pressure for 20 minutes.
- When cook time is up, let the pressure release naturally for 15 minutes. Temperature of the roast should be about 105 degrees.
- After 15 minutes, quick release the remaining pressure. Then carefully remove the lid.
- Transfer the roast to a carving board, tent with foil, and let sit for 15 minutes. During this time, the internal temperature should be 120-125 degrees.
- Skim the excess fat off the surface of the sauce.
- Stir in the marsala. Then bring sauce to a simmer. Let it cook until thickened, about 10 minutes.
- Whisk in butter and parsley. Then taste, and season with salt and pepper to taste.
- Slice meat thin, to ¼ inch thickness, against the grain, and transfer to a serving dish.
- Serve with sauce spooned over the top, and fresh parsley as a garnish.
If the roast is more than 3 pounds (4-5 pounds), increase the cooking time to 25 minutes.
Slicing thin helps it be more tender. Be sure not to slice thicker than ¼ inch.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Irene Nautch says