ingredients:
- 1.5 lb beef sirloin tip, (about 2 inches thick)- 4 cloves garlic, minced
- 1 onion, sliced
- 1 cup unsalted chicken stock
- 1.5 tbsp soy sauce
- 2 tbsp olive oil
- 2 bay leaves
- 2 sprigs of rosemary
1. Add 1 tbsp of olive oil in the pressure pot and press "Sautés". Until its ready to cook, brown the 4 sides of beef. And season each side after cooked. Then set it aside.
2. Add 1 tbsp of olive oil and sauté the onion and garlic for a while, add bay leaves and rosemary and sauté 30 seconds.
3. Add chicken stock and soy sauce in the pressure pot then deglaze by scrubbing all the flavourful brown bits off the bottom of the pot with wooden spoon.
4. Place steamer rack in the pressure pot, then layer the browned beef on the steamer rack.
5. Close lid, use pressure cook at High Pressure for 3 minutes and 30 minutes Natural Release.
6. Check the temperature of the roast beef, if it reach 150F degree, it's medium roast. If needs to roast longer, close the lid and use "keep warm" mode for 5 more minutes. The temperature should rise 7F to 10F degree.
7. When the beef is ready, set it aside for 10 minutes.
Making beef gravy (optional):
8. At the mean while, press "Sautés" again. Mix 1.5 tbsp all-purpose flour with 3 tbsp water, and add it to the sauce and cook it until thickness.
9. Slice round of eye roast as thin as u can. But top sirloin roast can slice into steak size.
ref: https://www.pressurecookrecipes.com/instant-pot-roast-beef
