Instant Pot Sirloin Beef Tips Recipes (2024)

FAQs

How long do you pressure cook beef tips in an Instant Pot? ›

Pressure on high for 25 minutes and let the pressure come down naturally. When that's done remove the lid and simmer to preferred thickness. Serve over rice, polenta, mashed potatoes or grits.

Beef, particularly tougher cuts, becomes more tender the longer you cook it in an Instant Pot due to the breakdown of connective tissues.

Toss Steak Tips In Flour!

These smaller cuts do not brown a ton on the outside before they're cooked to a desired doneness. Adding the flour on the outside of the meat increases the browning a little bit, but also seems to act to seal in the juices and make the meat more tender.

You can cook any cut in a multi-cooker, but we recommend those from the chuck and round. These beef cuts typically take hours to prepare using braising and roasting methods. The multi-cooker allows you to make your favorite pot roast, beef stew or one-pot meal in much less time.

At that pressure, water boils at 121°C (250°F). That means food can cook at a much higher temperature than it ever could at atmospheric pressure—and since cooking reactions speed up at higher temperatures, your food cooks faster. It also doesn't dry out, since the water stays in liquid form.

While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead.

Searing is the process of browning the surface of your ingredients at high heat. This caramelization creates complex flavors and enhances the overall taste of your dish. When using a pressure cooker, searing your ingredients before pressure cooking can help lock in flavor and create a rich, savory base for your meal.

Traditionally cheaper cuts of meat always slow cook better. Slow cooking breaks down the connective collagen in meat, which turns into unctuous gelatine. This creates that soft and tender mouth feel we all crave.

Add your preferred high-temperature cooking fat. Sear the steak tips for one minute per side. Transfer the skillet and steak tips to the oven and roast for three to five minutes, until steak tips reach an internal temperature of 125°F. Allow the steak tips to rest for at least five minutes before serving.

How do restaurants get sirloin so tender? ›

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Wet aging is done by vacuum packing the meat and letting it age in its own juices. Wet aging is done by more than 90% of fine steakhouses.

However, sirloin has quite a bit less fat content than a ribeye steak because it doesn't have as much fat marbling running through it. This keeps it from getting as tender during quick cooks, but if you don't mind waiting longer for it to cook, its fibers can loosen up over time.

Pressure cooking, like slow cooking, will tenderize tough cuts of meat like beef brisket, beef chuck, pork shoulder and lots of other cheaper, tougher cuts. Pressure cooking (or slow cooking) is not the best approach for cooking expensive, tender steaks or rib roasts.

Add 1 1/2 cups of liquid (water, stock, etc.). Cook for 20 minutes (per pound of meat) at high pressure for large chunks and 15 minutes (per pound of meat) for small chunks. Use a quick pressure release method.

SIRLOIN STEAKS

Lean, tender, boneless steaks, cut about 2.5cm thick, with a thin layer of fat running along one edge. These are suitable for all methods of quick cooking and have a great flavour. The same rules apply to T-Bone steaks, although they are somewhat larger than sirloin steaks.

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.

**Beef, Venison, chicken, or pork can be used for the same cooking time. For Pint-sized jars, pressure can, at 10 pounds for 75 minutes. You can use the instant pot (pressure cooker) for canning meat. Pressure cook at high pressure for 75 minutes for pints and 90 minutes for quarts.

Choose the Pressure Cook button on newer Instant Pot models.

These models also include a Pressure Level button, which lets you seamlessly alternate the pressure from low to high. Press this button multiple times to switch the cooking pressure from high to low.