Instant Pot Sirloin Roast

Helen Wright

3 lbs Sirloin Roast

1 Large Onion, quartered

6 cloves Garlic

4 stalks Celery, chopped into 2 inch length

2 Carrots, cut into 2 inch length Keep the peels and the top

3 Potatoes, peeled and quartered

½ tsp Salt

1 tsp Pepper

1 tbsp Worcestershire Sauce

1 tbsp Apple Cider Vinegar

1 cup Beef or Chicken Broth

2 tsps Italian Seasoning

1 Sachet Knorr Onion Soup Mix

2 tbsps Olive Oil

3 tbsps Cornstarch

2 tbsps Water

Take your roast and with a paper towel pat dry, then sprinkle the salt and pepper all over it.

Set your Instant Pot to saute and heat up the olive oil. Sear the roast on all sides, approximately 3 minutes each side.

In a bowl combine the broth, apple cider vinegar, soup mix, italian seasoning and worcestershire sauce.

Into the Instant Pot, add the onions, garlic, celery and carrot peels/tops. We are using these for flavoring and will sieve it all later on.

Pour the broth mix over the roast and vegetables.

Put the lid on and set it to pressure cook for 60 minutes. Once done, let it naturally release for 25 minutes.

Once the 25 minutes of natural pressure release is done, take the roast out and cover with foil. Add the carrots and potatoes and pressure cook for 4 minutes.

Quick release the pressure and remove the vegetables with a slotted spoon.

Next, strain your gravy to remove all the chunks and set the pot to sauté

Make the cornstarch slurry using 3 tablespoons of cornstarch and 2 tablespoons cold water. Pour back the gravy and thicken using a cornstarch slurry.

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