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this delicious Instant Pot Sirloin Roast Beef with Mushroom Sauce on a white plate with fork into it with broccoli and mashed potatoes to the side.
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Instant Pot Sirloin Roast Beef with Mushroom Sauce

Serves 6 Total Time 1 hr 15 minutes Cook Time 20 minutes
Cook Time1 hr 15 mins
Total Time1 hr 15 mins
Course: Dinner
Cuisine: American
Keyword: Beef, pressure cooker, pressure cooker recipe, sirloin roast beef with mushroom sauce
Servings: 6 people
Calories: 378kcal
Author: Rachael


  • 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.


Calories: 378kcal | Carbohydrates: 5g | Protein: 52g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 146mg | Sodium: 367mg | Potassium: 979mg | Fiber: 1g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 5mg