Instant Pot Sirloin Beef Tips Recipes (2024)

FAQs

How long do you pressure cook beef tips in 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.

Mechanical Tenderization: Use a meat mallet or a Jaccard meat tenderizer to break down the muscle fibers and connective tissues. This helps to make the meat more tender. 2. Marinating: Marinate the sirloin tip roast to further enhance tenderness and flavor.

The pressure cooking process breaks down tough meat, making it tender. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes. The provided nutrition facts are estimates.

But if your beef ends up tough, dry, and unappealing, now that's not something to look forward to. To prevent a chewy beef steak, you need to avoid using too much high-pressure heat.

The simple answer is that first it becomes tougher then it becomes tender. At first the heat makes the muscles contract, making it tougher. But after time the collagen will break down making it tender, especially if the meat is cooked with moisture.

All Cuts of Meat Can Become More Tender in a Pressure Cooker.

Sear the meat on one side until deeply browned and caramelized, about 2-3 minutes. Flip each piece, and sear for 2-3 minutes or until the meat is medium rare or medium, depending on your preference. Transfer the cooked meat to a plate and tent with foil to keep warm.

However, if you cook thick-fibered meat (like steak tips) beyond medium to 140 degrees, the shrinking muscle fibers will squeeze out moisture, making the meat dry and tough. Thus, aim for the sweet spot with long-fibered meats like steak tips by cooking them to medium (between 130 and 140 degrees).

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.

Brown it

Pressure cooked food doesn't brown so it's worth doing this at the start of cooking before adding liquid and putting the lid on. Meat looks and tastes more appetising with a little browning. Onions, garlic and spices also benefit in the flavour stakes from pre-cooking.

How much water do you put in a pressure cooker for meat? ›

Add Liquid

“Jiggle top” cookers need a minimum of one cup of water, while valve cookers need at least half a cup. Put food in the cooker first, then add water. When learning how to use a pressure cooker, make sure the unit is never more than two-thirds full of liquid, so the steam has enough space to accumulate.

Best Cuts for Your Pressure Cooker/Instant Pot

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.

You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.

Also, don't forget to add at least 1 to 1 1/2 cups of water. You absolutely must add water so that the Instant Pot can create the steam it uses to pressure cook the meat.

Longer is better with low heat, but the whole point of pressure cooking is to cook with high heat. If you pressure cook ribs for too long, the meat will fall off the bone but not in a good way... you'll have a pot full of stringy meat in liquid and a pile of bones.

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.

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.

Pressure settings

At this pressure, water boils at 121 °C (250 °F) (described in vapour pressure of water article). The higher temperature causes food to cook faster; cooking times can typically be reduced to one-third of the time for conventional cooking methods.