Step 1

Rub the Montreal Steak Spice all over the sirloin roast.

Step 2

Brush the Dijon mustard over the top and sides of the roast.

Step 3

Cut up the mushrooms and yellow onion.

Step 4

Add 2 tablespoons of olive oil to the Instant Pot and turn it to the Saute Less function for 8 minutes.

Step 5

Sear the roast on the top and bottom and then remove it to a plate.

Step 6

Add the remaining olive oil to the Pot and add the sliced mushrooms and cut up yellow onion.

Step 7

Stir until the Pot shuts off.

Step 8

Add in the can of Pepsi and us it to deglaze the Pot. Scrape any brown bits from the bottom to avoid the Burn message later when the Pot is coming to pressure.

Step 9

Pour in the beef broth and set the trivet in the Pot.

Step 10

Place the roast on top of the trivet and rub the minced garlic on top.

Step 11

Wrap the carrots and then the potatoes in tinfoil and place them around the roast.

Step 12

Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 60 minutes.

Step 13

Once the Instant Pot is done cooking, allow it to do a Natural Release for 15 minutes.

Step 14

If mashing the potatoes put some almond milk and margarine in a pot on the stove and warm over low heat while the Pot is doing a Natural Release.

Step 15

After 15 minutes turn the steam release handle to the venting position.

Step 16

Remove the lid, vegetable packets, roast and trivet from the Pot. Cover the roast.

Step 17

Add the gravy packets to the liquid in the Pot and turn the Pot back to the Saute Less function for 5 minutes.

Step 18

If mashing the potatoes add them to the milk and margarine on the stove.

Step 19

When gravy is ready, carve the beef and serve your meal.

Step 20

Enjoy!