Brazilian Beef Sirloin Tip Roast in the Instant Pot
Brazilian Beef Sirloin Tip Pot Roast in the Instant Pot is a classic food in Brazil. Known for its delicious meat dishes, Brazil really delivers when it comes to beef roasts (carne de panela). Follow this delicious recipe for an authentic Brazilian meal.
Equipment
- 1 instant pot (electric pressure cooker)
- 1 frying pan (if you are not braising/searing the meat in the instant pot itself)
- cutting board
- good knife
Ingredients
- 1 cup sliced onion, cut in rings/wedges
- 1 tomato, minced (about 1 cup) - or - 1/2 cup tomato paste
- 1/4 cup minced green onion
- 2 medium carrots, chopped into bite-sized pieces (about 1 cup)
- 2 medium potatoes, chopped into bite-sized pieces (about 1 1/2 cups)
For the Sirloin Tip Roast:
- 2 Tbsp unsalted butter
- 4 garlic cloves, minced
- 2 cups beef sirloin tip, cut into bite-sized pieces
- 1 cube beef bouillon
- 1 Tbsp dried thyme
- 1 Tbsp red wine vinegar - or - red wine
- 1 tsp ground black pepper
- 1/2 tsp salt
- salt, to taste (for seasoning after cooking)
- 2 bay leaves
- 1 cup water
Instructions
- Melt the butter in a frying pan or high heat or in the instant pot itself (on the saute setting).
- Add the sliced meat and bouillon, red wine vinegar, ground black pepper, garlic, and thyme. Stir.
- Cook (turning the meat over onto all sides) until every side is seared/braised and looks slightly cooked, stirring often.
- Chop up all the vegetables and place them in the instant pot, with the meat underneath. (If you want crispy vegetables, see the note.)
- Add the bay leaves, water, and salt and stir well.
- Change the instant pot setting to "meat" or manually input 25 minutes on normal pressure.
- Let the beef sirloin tip roast cook in the instant pot. When finished, allow the pressure from the instant pot pressure cooker to release naturally.
- Remove the bay leaves and serve hot.
Notes
For crispy vegetables: Do not cook the vegetables with the beef sirloin tip steak roast. Remove the meat from the instant pot when it is cooked through. Then cook the vegetables in the meat juice for 5 minutes, or until they are tender but still crunchy.
Regarding red wine vinegar: If you prefer not to use red wine vinegar (or red wine itself), you can safely omit it from the recipe or substitute apple cider vinegar for a similar tart taste.