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.