Pork Sirloin Tip Roast in the Pressure Cooker
This tender pork sirloin tip roast is coated in a spicy rub and cooked with apple juice for just a little bit of sweetness. And you can get it on the table quicker than ever when you cook it in your Instant Pot or other brand of electric pressure cooker.
This recipe goes great with Almond Rice Pilaf, Mexican Avocado Rice, or any other Veggie Side Dishes.
If you want to switch up your normal Sunday supper, try this lean pork sirloin tip roast. The rub gives this roast a nice mild flavor so it pairs well with almost any side. Don’t skip the browning step, which gives the meat additional flavor.
If you’ve never had pork top sirloin roast before, it’s a must-try!
Source: Pork Cooking Chart, pork.org
What Is Pork Sirloin Tip Roast?
Did you know that the USDA changed the names of cuts of pork for pork loin and pork chops? They’ve been rolling out the changes for a while, but it explains why you may keep finding new cuts of pork at the grocery store or in restaurants. (They’re not wrong that “blade pork roast” sounds more appetizing than “pork butt,” but it can be hard to remember when shopping at the grocery store.)
Sirloin tip roasts come from the top-back of the pig, next to the sirloin but before the ham. It’s a very lean cut of meat, so you have to be careful not to overcook it.
I first learned about pork sirloin tip roasts when I received an email from Pat, a sweet Pressure Cooking Today reader. If you’re a Costco shopper, you may have noticed them. Costco sells these pork roasts in a bundle of four, and each roast is about 2 to 3 pounds.
It’s a fairly inexpensive cut of meat, often selling between $1.50 and $2 per pound. Despite the bargain price point, the pork cooks up lean and tender.
One thing to be aware of is that the Costco sirloin tip roast is injected with pork broth and salt. If you’re watching your sodium or sensitive to salt, you may want to omit the salt from this recipe.
Making Pressure Cooker Pork Sirloin Tip Roast in an Instant Pot
If you are new to the Instant Pot (or any other Pressure Cooker for that matter), we recommend our Getting Started Guide here. Also, here are our favorite easy recipes for beginners.
Pat cooked her roasts several ways. “I tried Italian style, with some ground fennel and rosemary in the spice rub, white wine, chicken broth and garlic bath, cooked only 12 minutes so that there was a little pink interior and served with a cannellini bean, red swiss chard side. This was a big hit with all! Also made great leftover pork sammies.”
She also shared that she cooked the sirloin tip roast in spiced apple cider, which reminded me of one of my favorite BBQ pork recipes: a Spicy Grilled Pork Tenderloin. So I decided to use the spicy rub from that recipe on the sirloin tip roast and cook it in the pressure cooker.
How long do I cook the pork sirloin tip roast in the Instant Pot/pressure cooker?
If your roast isn’t 3 pounds, you’ll want to reduce your cooking time. There isn’t an exact science to how much you should reduce it—more time if it’s much bigger than 3 pounds, less time if it’s slightly smaller. I’d likely take off 6 minutes per pound of meat.
Here are some approximate calculations for pound to time:
- 4 pounds = 31 minutes
- 3 pounds = 25 minutes
- 2 pounds = 19 min
However, if your roast is round and thick you’ll want to reduce the time less than if your cut of meat is more oblong and flat.
If you’re nervous about how much to reduce the time, you can always set the pressure cooker for less time, release the pressure, and check the temperature with an instant-read thermometer . The pork should be 145°F and then allowed to rest for 3 minutes.
If your roast needs more time, lock the lid back in place and cook it a little bit longer. (When the meat and liquid are hot, the pressure cooker will return to pressure quickly.)
What do I serve with the pork sirloin tip roast?
Pork sirloin tip roast is a flavorful cut of meat, and it makes a great base to serve with many types of sides.
I served this pork roast sliced thinly with one of my favorite side dishes Saffron Almond Rice Pilaf. It also tastes great with Mexican Avocado Rice.
WHAT DO I DO WITH THE LEFTOVERS?
Since this makes a good amount of meat, the second time I serve it, I like to dice the pork roast into small pieces and serve it over a tossed salad with Cilantro Lime Rice with Cilantro Lime dressing. I load up the salad with diced fresh tomatoes, romaine and spinach, corn, diced carrots, julienned jicama, along with any other veggies I may have on hand.
Diced pork roast also tastes fabulous in a teriyaki rice bowl.
Pat was right, the leftovers do make great sandwiches, like these Pulled Pork Sandwiches.
This pressure cooker pork sirloin tip roast was a delicious meal that my family really enjoyed. Thanks Pat!
Update: This roast is a delicious meal that’s cheap and easy to put together. I made a quick video for you so you could see for yourselves just how great it is.
Other Pork Recipes You Will Enjoy:
Pork Sirloin Tip Roast in the Pressure Cooker
Ingredients
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 3 pound pork sirloin tip roast
- 1 tablespoon vegetable oil
- 1 cup water
- 1/2 cup apple juice
Instructions
- Mix together spices in a small bowl and rub spice mixture all over pork roast.
- Put oil in the cooking pot and select browning. When oil begins to sizzle, brown roast on both sides.
- Add the water and apple juice to the pressure cooking pot.
- Lock lid in place. Select High Pressure and set a 25 minute cook time. When the timer sounds, turn off pressure cooker and allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release. When valve drops carefully remove the lid.
- Check the pork with an instant-read thermometer--it should be above 145°F. Remove the pork from the pressure cooking pot and allow to rest for 3 minutes. Slice thinly and serve.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 289Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 143mgSodium: 210mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 53g
Thanks for the meat chart! I’ve been a bit confused by the options lately…
Made this for Easter and it turned out beautifully! I didn’t have apple juice so I used chicken broth (like others suggested) with a tablespoon of apple cider vinegar, an onion and an apple diced up. Reduced the juices for a sauce that complimented the pork wonderfully 🙂
Would make again!
Thanks Katie! Sounds like a delicious way to change it up.
Wow – this pork recipe and the Saffron Almond Rice Pilaf are definite KEEPERS in our home! The roast was perfectly tender and juicy (2 lb/17 min). I used apple cider rather than juice and added 1/2 tsp smoked paprika, 1/2 tsp dried thyme, and 1/4 tsp cinnamon to the spice blend and added 2 bay leaves to the broth. Rubbed the spice blend on in the morning and took the roast out of the fridge about 30 minutes before cooking to reach room temp (easier to sauté/brown in the IP). Opted to make a simple pan sauce/emulsion with the cider broth (shallots, white wine, Dijon mustard, parsley, butter, bit of light cornstarch slurry) which my DH loved. The Saffron Almond Pilaf was the perfect accompaniment – started at about the 12 minute mark on the pork and timing worked perfectly in my 3 qt IP. Added a Warm Brussels Sprouts Caesar Salad for a perfect autumn dinner! Thank you for sharing a wonderful pair of recipes.
Thanks Leann! Sounds like a fabulous way to change it up and serve it.
Just made your recipe today! My husband had bought the 4-pack of pork sirloin tip roasts. I don’t know how much mine weighed and I didn’t take the temperature at the end, but our roast came out SUPER MOIST! Each slice was soft and wonderful. I pretty much did what Joanne did with the liquid – adding a cup of chicken broth and a tbsp of cornstarch. I let it boil on Sauté for a while while our rice cooked. I’m happy our meal came out successful!
Thanks for the rave review Stefanie! So glad it was great.
This was my first sirloin pork roast, and I followed the recipe. It only weighed slightly more than 2 lb, so I cooked it 19 minutes, and after the NR time, the meat temp was only about 115 F, so I added 6 more minutes. I meant to only have the NR time be 5 minutes, but was busy and it went to 7 minutes. The pork temperature was almost 180 F, yet the meat was perfect, and tender. I always wonder when putting meat back to cook more if I should shorten the NR time!!! Anyway, I know different sizes and shapes of a pork roast make a difference, but this one happily turned out perfectly. I made a roux gravy using the apple/water cooking liquids, and the gravy was very flavorful. Served over rice and a medley of veggies. Excellent recipe! Thank you.
Thanks for sharing your experience Joanne – glad the roast was a hit!
I am on my third roast in 2 months! It is my ‘go to’ recipe. I made gravy by adding vegetable Better than Bouillon and water with a little cornstarch. We had oven brown potatoes and cauliflower the ‘Pampered Chef’ way in the RockCrock. The roast was so tender and tasty. My husband loved every bite! Tonight I am trying it with Greek spices.
Thanks Pam! Sounds like a great way to change it up.
I tried this recipe. It didn’t cook in the time called for so I had to cook it a bit longer. It was edible however I was very disappointed in how it turned out. I have never had success with the insta pot and I thought with this recipe it would be great. But disappointed. Will continue to cook the old fashion way in the oven.
Hi Gloria – sorry you’re struggling with your Instant Pot. Here are the beginner recipes I recommend https://www.pressurecookingtoday.com/easy-pressure-cooker-meal-plan/
Instead of apple juice can I use apple cider vinegar?
Hi Danielle – I haven’t tried it with apple cider vinegar, but I know many people like to pressure cook their ribs using vinegar as the liquid, so I assume it would work with this pork roast as well. Let me know if you give it a try.
Based on these comments of undercooking, I browned a 3 lb round shaped pork sirloin tip from Costco and cooked on high pressure for 35 min, natural release for 20 min (cause I forgot) and a temp gauge showed 180 in the center. Based on this, it appears 25 min was closer to accurate with maybe a longer natural release? Still perfectly edible and I would do this again, maybe with a different rub.
Just wanted to let others know if their roast weighs about 1.5lb then 15 minutes on high pressure should be good. I also added a cornstartch water roux and simmered the gravy to thicken it up. It worked out well. Oh, and if you don’t have apple juice chicken stock was a good alternative for us!
Thanks for sharing Amber!
I did this recipe with the exact size piece of meat the recipe recommends. One of my first runs with the new instant pot. After 25 minutes, I checked the pork and my thermometer read at 120. I ran the instant pot for another 5 minutes at high pressure. The thermometer showed it just barely reached 145. When I sliced it open, the very center was still undercooked, and the outside edges were bone dry. Won’t be trying this one again.
Sorry you had trouble. Sounds like your meat might have been frozen.
I have a Pork Sirloin Roast. 2.57 lbs. How long should I cook it. Also I have some apple cider left from another recipe. Would that be ok to replace the apple juice?
Hi Richard – I would use a 22 minute cook time. Yes, apple cider should work as a substitute.
If I omit the apple juice should I add more water or something else?
No need to add more water or anything else.
Bought the Costco 4 pack. Cooked one tonight – 2lbs but after 25 minutes still not cooked. Went for another 7. Still not cooked. Then another 10. Super frustrating since my roast veggies in the oven were times to ready at the same time.
Hi Kat – sounds like maybe your pressure cooker wasn’t coming to pressure properly? Have you had problems with other things not cooking in the amount of time the recipe indicated? Were you using an instant-read thermometer to check to see if it was done? What temperature was it?
I used a regular pressure cooker (not Instant Pot) and this turned out very yummy. After searing all sides on high heat, I closed the pressure cooker and reduced to medium-low heat. Once it started to hiss, I cooked my 3 lb roast for ~ 30 minutes. I then opened the cooker and removed the roast. After verifying that the pork was done (145 degrees), I took 2 tablespoons of sauce from the cooker and mixed it with 1 tablespoon of cornflour/ corn starch. To make a gravy, I poured the corn starch mixture into the cooker, mixed well and brought the sauce to a boil to thicken. Just before serving, place the roast back into the cooker to reheat. Serve.
Yum!
Thanks for sharing Arleen!
Did you find the 1 1/2 cups liquid sufficient for your pressure cooker? I think ours requires a minimum of 2 cups.
Hi Scott – if you have an 8 quart pressure cooker you may need 2 cups, but otherwise 1 1/2 cups of liquid is just right in this recipe.
I have a 2.4 pound pork sirloin tip roast. How long should i cook it in my instant pot?
Hi Karon – I would try 20 minutes.
been using instant pot for a while never had any problem with a recipe cooking time got a 2 lbs roast put it 17 mn as 25 mn is for 3 lbs results not cooked raw inside put it another 4 mn still not cooked your time is wrong it looks like it should be more like 30 mn for a 2 lbs roast unless you like it raw
Your cook time will be determined by the thickness of the meat, so it’s hard to determine just by the weight of the roast. However, the timing works for me. I can’t control all the factors when someone else makes the roast. Was the roast partially frozen, did you have a good seal, did you do a natural release for 5 minutes, etc.
My sirloin roast is about 6# . How long do y’all reccomend me cooking it for?
Hi Tori – I would add an additional 5 minutes per lb for a sirloin roast.
Hello Pat.
I wanted to cook this with potatoes and carrots do you have any ideas?
Hi Debi – I would cook the roast first and then cook the potatoes and carrots. They only need 3 minutes – use the technique from this recipe https://www.pressurecookingtoday.com/pressure-cooker-pot-roast/
Hi– my pork sirloin is 1.76 lbs, would you suggest cooking for 17 minutes?
Thank you!!
Sounds about right to me. Enjoy!
My pork sorlin tip roast from Costco weighs 7 an a half pounds how long do i need to cook it for
Hi Stephanie – I’ve never seen one that big. Are you sure it’s not multiple roasts in the same package?
I was using this recipe for cooking times more than anything else. I did use the apple juice and water but used a different rub. Regardless of how you choose to season your meat, the end result was mouthwatering and so tender!
This will definitely be on my list of recipes to repeat.
Thanks Jared! Glad it was a hit 🙂
Hi! I so enjoy all your recipes! For this, do you think I can substitute apple cider vinegar for the apple juice? Thanks!
Hi Valerie – I think I would just omit the apple juice instead.
I made this last night with a 1 lb semi-frozen pork loin roast and I was really disappointed because the meat was incredibly dry. I’d like to try this again with the same size roast. I am planning to reduce the cooking time but I’m wondering by how much. Also, I put a rack over the roast and steamed my sweet potato in the same pot. The potato was outstanding!
Hi Cheryl – for a lean roast that small, you do need to reduce the cook time. I would try 12 minutes plus 5 minutes additional if it was completely frozen. Maybe only 2 minutes additional if it was semi-frozen.
Thank you for the suggestion! I will try 12 minutes next time.
I’ve never cooked pork sirloin tip roast but this looks delicious and I’m eager to try it. I may even try it with the pork stroganoff recipe of mine (via Parade Magazine) that Barbara converted to the Instant Pot for me and her readers.
I’m curious about one thing though. Pat, Barbara’s reader who told Barbara about pork sirloin tip roasts, cooked hers for 12 minutes and Barbara cooked hers for 25 minutes. True, Pat said her interior was a little pink and Barbara didn’t mention hers being so, so that could account for some of the difference, but one cook cooking the roast more than twice as long as the other cook is curious. Pat or Barbara, can either of you shed some light on this?
And about cooking pork so a little pink remains. That’s okay to do. Many of us – at least those as old as I am 🙂 – grew up hearing that you had to cook the heck out of pork because of the risk of trichinosis. However that’s “virtually a thing of the past due to stricter feed rules and cleaner meat-packing plants. According to the National Pork Board there’s some big, juicy news for pork lovers who still enjoyed a chop or tenderloin, even though it had to be cooked all the way through to near shoe-leather density: The U.S. Department of Agriculture (USDA) has officially lowered the recommended cooking temperature for pork chops, roasts and tenderloins from 160 degrees, down to 145 degrees Fahrenheit.. Translation for non-chefs: Pork is now held to the same temperature standards as beef. That means, thanks to the new, lower safe cooking temperature for pork, your chops can now arrive on your plate tender and juicy – and even a little pink in the middle. So feel free to order your next pork tenderloin medium rare.” Note though that this does not apply to sausages and ground pork. Like all ground meats, they should be cooked to an internal temperature of 160 degrees.
I didn’t know this until several years ago when I took a cooking class that focused on beef and pork. It was co-taught by the instructor who was also the owner of the cookware store/cooking class business and a gentleman from the Cargill company. Cargill among other things provides meat to food companies and retailers. He taught us about the new (well, new to us) rules about cooking and eating pork and served us some of the most delicious pork I’ve ever eaten – tender, delicious, moist and medium rare.
P.S. Pat referred to a “garlic bath.” What is a garlic bath?
Hi Sigrid – my roast took longer to cook, but you could certainly start with a shorter time if you are concerned. I rarely cook pork to 160 degrees these days. It’s so easy to dry it out. Sounds like a fun class. I assumed a garlic bath was a garlic braise.
How long should I cook a frozen bone in 4.4lb sirloin end pork roast? It is about 4 1/2 inches thick.
I’m not familiar with that cut but I believe it is similar to pork shoulder which can be chewy and needs a long cook time. For fall apart tender you’ll need 90 minutes.
Thank you, I’ll Try that.
I have a frozen 4.4 lb sirloin end bone in pork roast. I’ts around 4 1/2 in thick how long should I cook it? Thank You
Is this frozen or thawed?
Hi Jules – it’s thawed. If you want to cook from frozen, you’ll need to add about 5 minutes per pound.
Do you cook this roast on the rack (that came in my instant pot) or set in the liquid in the pot?
Hi Pat – you cook it without the rack.
Loved this recipe. Always looking for a new way to serve pork!
So tender and delicious! Thanks for the clear instructions too.
I loved it! It was so easy to make and taste so good!!
This was an incredible recipe. My husband devoured it 🙂
Wow, such a wonderful way to prepare pork. So soft and tender!
This looks so easy and so flavorful! I cannot wait to try it!
Well I know what I’m making for Christmas now!
This came together so quickly! Great dinner!
HI!! Newbie here..So I have a 2 1/3 lb pork sirloin boneless roast. I don’t have apple juice..can I just mix chicken broth with water? Also should I lessen the cook time since it’s a wee bit smaller?
Hi Heidi – yes, chicken broth and water, or even just chicken broth would work well in this recipe. I would try 20 minutes with your roast. Enjoy!
Hi meat lovers! I have a pretty new Instant Pot Viva
6 qt … and I used this recipe this evening. cooked 2 if the Costco Pork Sirloin Tip Roasts about totaling about 6lbs … I had plenty of room for them . I set my cooking time at 23 min …. and followed your directions for alowing 5 min before performing quick rlelease of pressure…. It was wonderful! Held its shape and sliced like a dream! No pink!
I didn’t have any apple juice so sliced up an apple to give it the flavor….. We loved it! Thanks!
That’s great – thanks for sharing Dotty!
I only have 1 of the Costco pork loin roasts left. I’m going to follow your lead since I have lots of apples from my tree, and also dial down to 20 min for only 2 lb roast. Thanks to everyone for great ideas.
I cooked two of those Costsco roasts in my 8qrt instant pot and the 25 min cooking time was perfect.
Great – thanks Tiffany!
I have a 2 lb pork loin boneless. Trying to compnvert a recipe from slow cooker to my pc xl. It calls for soy sauce, balsamic vinegar and brown sugar plus water and spices. Do you think I can just dump everything in after browning and set my time. Their recipe calls for making a sauce with the brown sugar and vinegar after cooking. Also using apple juice that I have in the freezer. I was worried about the brown sugar sticking or burning in the bottom.
Hi Jane – as long as you have plenty of liquid, the brown sugar will not be a problem.
This was fantastic. So moist and flavorful. My roast was just over 2 pounds so I decreased time to 20 minutes. The temperature was perfect, although I honestly prefer it to be slightly less pink in the middle. We served from the outside and stuck the inside slices on low saute setting for a few minutes while we ate. It took the pink right out (and soaked up tons more flavor).
When making a pork roast we always add caraway seeds! I think it’s a German thing but I love pork with Caraway as well as other seasonings
Thanks for sharing Midge – I haven’t had any experience with Caraway seeds.
How long to cook a plain simple pork loin in juice from sauerkraut? I don’t want all the extra ingredients nor fancy meals.
It is the new crockpot expresscooker
Hi Wanda – the cook time will be the same in the Crockpot Express. If you want a sliceable roast I would use this cook time. If you want a fall apart tender roast, you’ll want to double the cook time – depending on the size of the pork loin.
What pressure? I have a Power Cooker and not the Power Cooker XL brand.
I almost always use high pressure.
But what pressure. I think the default setting is 20.
Hi Daniel – the pre-sets cook at 70 kPa which is about 10 psi – which is high pressure on the Instant Pot and most other pressure cookers.
My pork sirloin roast is bone-in.
Your cook time will probably be the same with a bone-in sirloin roast.
I was going to use a 2lb to 2.5lb pork loin roast with this recipe in my power pressure cooker XL. Still around the same amount of time? I also notice I don’t have a browsing button would I just do it on the chicken/meat button? Also noticed the most recipes say to cook using the stew/soup button even though it meat. Aaaah so unsure of this thing lol
I’d try less time since it’s a smaller roast – you want it at 145 degrees. Yes, just use the chicken/meat button for browning. Here’s more info about the XL https://www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/
I’ve just purchased an InstantPot and want to make this pork roast for dinner tonight. It is still 90% frozen. My InstantPot is not a locking one, so i am i sure on how to use your recipe to make mine! Help!?!?!!
Congratulations Christine! I just mean turn the lid to the locked / closed position. You won’t be able to pressure cooker unless it’s closed. For a big cut of frozen meat, you’ll want to add about 5 minutes per pound. Here’s my getting started post https://www.pressurecookingtoday.com/getting-started-with-your-new-electric-pressure-cooker-or-instant-pot/ Have fun!
This was delicious and came out perfectly. So perfect that as I was waiting for ten minutes npr, at ten minutes the pin dropped. Since I have three more of these in the freezer will be making this again. Thank you
That’s great Chris! Thanks for sharing.
Sounds delicious. I have a combo pressure/slow cooker but have never used the pressure cooker mode – makes me nervous as heard stories of my mother-in-law having hers explode!! Any idea if your recipevwould work on slow cooker mode? If so, how long would you cook it on high or on low? Thanks!
No apple cider or juice in the house. I got beer though… Possible substitute?
Hi Angella – I haven’t tried it, but others use beer as a cooking liquid all the time in the pressure cooker.
Hi! I made this recipe the other day in the instant pot, my new favorite toy, and it came out delicious! My husband and kids all loved it. I made two of the Costco Pork Sirloin Tip roasts in an 8qt instant pot. The only thing I added was a little bit of cinnamon. Thank you so much for posting this recipe. It is one of my new favorite foods to make.
Thanks for sharing Brenda – nice to know that 2 roasts will fit in the 8 quart. So glad it was a hit with your family. Cinnamon sounds like a delicious addition.
Hi… How long did you cook the two sirloins? Thank you!!!
Hi Jen – hopefully, Brenda will check back in. But generally, the cook time of meat in the pressure cooker is determine by the thickness of the meat and not the volume. So there should be no need to increase the cook time as long as your are using 2 3 lb. roasts.
Hello. I have a frozen 3ish pound pork roast I want for dinner tonight. How long should I cook it for in my pressure cooker? I’m new to this pressure cooker thing…so far, ireally like it. Thank you in advance.
Hi Alicia – I assume it’s a pork loin roast? If you want it sliceable like this sirloin roast, then I’d use the same or slightly less time if it isn’t as thick as the sirloin roast. Have fun!
I can’t help but wonder if she was asking how long to cook the roast from frozen.
Times don’t change due to meat being frozen. It will just take longer to come up to pressure.
For smaller items, like chicken breasts, you don’t need to add additional time, but a big roast like this one will need additional time when cooking from frozen. How much additional time depends on the thickness of the meat and how solidly it’s frozen. For every inch of thickness you’ll need to add 5 minutes for a roast.
I have a center cut boneless pork tenderloin that is a little over 3-1/2 pounds. How long do you think it should cook? I’m thinking about 25 minutes and then a natural release.
Hi Lynne – that should work. Just give yourself time in case it needs longer and use a instant read thermometer to get it to 145°. You could also finish it in the oven if you wanted to crisp up the fat on the outside. Let me know how it goes.
I don’t have an electric pressure cooker they always seem to break down on me. But, I used this recipe in my old school pressure cooker, cooked it for 55 minutes and it was delicious. This is just for those folks that may not have an electric pressure cooker for a 3 pound pork roast cook for 55 minutes.
Thanks again for the recipe
Thanks Jason – there’s generally no reason not to use electric pressure cooker recipes in the stove top pressure cooker. Glad you enjoyed it.
Thank you for the recipe. I would like to try it using two of the pork sirloin roasts from Costco, they are about 2.25 lbs each. Do you think 25 minutes on High pressure would still be a good time to use? Thank you.
Hi Malena – yes, I would still cook them for 25 minutes on high pressure with two. Enjoy!
Hi Barbara. I am thawing a pork sirloin roast that is only 1.44 lbs.
it came dry rubbed with with garlic and peppercorns.
Since it is such a tiny thing I was wondering if 15 minutes might do it.
By the way I know sirloin is different from tenderloin. Is sirloin though different from sirloin tip?
Hi Bridget – 15 minutes sounds like a reasonable amount of time for your small roast to me. I’d just use a thermometer to check that it’s at least 145°. I’m not sure of the difference between a sirloin and a sirloin tip roast. Let me know how it goes 🙂
I don’t have meat thermometer . My yogurt thermometer went to its highest setting which was over 200 as soon as I inserted it. Poor little 1.44 lb roast was overcooked and dry. Cooked for 15 minutes . Maybe I shouldnt have browned it. Now I need to find out what, if anything, I can do with leftover dry pork.
On a positive but completely unrelated note I want to report finally ordering the Reeses’s small pearl tapioca from Amazon.
Can’t wait till it comes and I finally can do the recipe with the right tapioca.
Sorry Bridget – that’s frustrating. Maybe you could dice it and use it in a soup?
Can I use a center cut boneless pork loin here or would I adjust the time of that’s all I have? If so, what time would I cook it in an instant pot?
Hi Tara – I haven’t tried it with a boneless pork loin but it would probably work. You’d probably want to use less time depending on how thick your pork loin is.
If cooking two pork tri-tips at the same time, do you try to put them side by side or one on top of the other?
I didn’t have Apple juice so I did 1 1/2 cups water and added some honey and it turned out amazing.
I have a 6lbs pork roast how long in pressure cooker. thanks
If it’s a pork sirloin roast, I’d probably cut it in half so it’s half as thick and use the same cook time.
I ‘tweaked’ this recipe a bit by smoking the roast (using apple chips) for about 1/2 hour first. I then browned it before finishing in the pressure cooker. I also used hard apple cider for my liquid.
Served with baked baby potatoes and pan fried zucchini, this was one of the best pork roasts I’ve ever made!
Thanks for sharing your tweaks. Sounds like a fabulous meal.
I have a 51/2 pound pork tip roast that I would like to make in the pressure cooker.I am new to pressure cooking and have really like the few recipe’s that I have tried so far but am at a loss as to how long to cook a roast this size and should it be thawed first.
I was going to adapt my slow cooker milk-braised pork loin roast with porcini gravy. I really was. But, now I’m tired from making another recipe, and I wanted a less fussy recipe to use a pork loin roast that I have. . So, I’m going to make this in a few minutes. I have no doubt it will be delicious! Here I go!
Thanks Debbie! Enjoy!
My pressure cooker has pressures from 10-80. When cooking a roast, should I cook on low pressure–like 40, or cook on high pressure?
Hi Barb – almost all my recipes are cooked on high pressure.
i cooked pork roast for 25 min. like it said but wasnt done.do i add more min.an cook it longer
Hi Rhonda – yes, just cook it for a few minutes longer until it reaches 145°.
Am using an Instant Pot pressure cooker an your recipies are extraordinary excellent. Thanks very much indeed.
Do you think I could do two of the roasts at the same time? I have six kids and one roast doesn’t feed us all 🙂
Hi Danika – you shouldn’t have any trouble cooking two roasts at the same time. Just make sure your don’t exceed the maximum fill line and that there is plenty of room around each roast for the liquid to come up around the roasts.
Thanks! Here goes nothin’ 🙂
Help! I have the “old” pressure cooker and need specifics on “rocking” and timing. Want to make this tonight.
Hi Patti – I don’t have any experience with the old pressure cookers, but here’s some info I found. http://missvickie.com/library/1st-generation.html Just be sure and use the minimum required liquid because you’ll have a lot more steam than using an electric pressure cooker. Once you have your pressure cooker and pressure, then start the time. I’m guessing your time will be the same.
I love these roasts from Costco and it’s funny because I cooked one just before you posted this online! I actually looked at your site to see if there were any recipes for this particular roast and what the timings would be! Any idea what the timings would be for a frozen one? I know that wouldn’t work with the rub but maybe the apple juice method?
Hi Ray – sounds like great minds think alike. I don’t recommend cooking large roasts in the pressure cooker. I haven’t had good luck getting the timing right so the meat is cook just as good as cooking it from fresh.
Sorry I was wondering the same thing on the amount of time to cook one of these roasts from frozen. I don’t see that the question was answered on the time frame.
Hi LaLani – I’m not a fan of cooking large cuts of frozen meat, but here’s a good guide you can use http://missvickie.com/howto/meat/frozenmeats.htm
I am intrigued. And I’ve been a fan of those pork sirloin roasts so I love having a quick way to cook them!
I just happened to have everything on hand to make this for lunch today. My family really liked this, as the kids are home from school for a snow day. I think the only thing I will change the next time I make this is that I will add a little bit, 2-3 Tablespoons, of brown suga,r as the kids thought it was a little ‘spicy’ for them. They are 4 & 6 years old, so they prefer less spicy, (read NONSEASONED) food! Silly kids, LOL! But since they both forced themselves to eat 3 helpings of the meat, I think that makes this recipe a keeper! Thanks for the great recipe!
Hi Jennifer – I’m so impressed that you made it so quickly. How fun! I’m glad you and your family really liked it. So glad you think it’s a keeper too.
That looks delicious, Barbara. It sounds like Pat has come up with some tasty ideas for this cut of roast. We don’t have a Costco around these parts. I don’t recall seeing any pork roasts looking like that one at the grocery store, but I’ll definitely check the next time I’m there. Do you have a recommendation for a good substitution just in case these are non existent in these parts? I love the flavor combination in the one you shared.
Carol, I think any pork roast will be OK. I use both a pressure cooker and crockpot to cook them-just depends on what I have going that that day. I sear both sides of the roast in a little oil and dried onions and garlic. Then put in and add some soy sauce. That makes a wonderful brown gravy.
PS I used dried onions and garlic when I am in a hurray but find they really are tasty when seared.
Barbara’s recipe sounds delicious. You just can’t have too many variations.