instant pot tri tip recipe
The Best instant pot tri tip recipe
I have been making tri tip for years, and the instant pot has completely changed how I cook it. This recipe gives you that same juicy, tender meat with a beautiful crust, but it takes a fraction of the time. My family loves it because the meat is always perfectly cooked, and it’s a great way to get a healthy, high-protein dinner on the table without a lot of fuss.
This instant pot tri tip recipe is perfect for a busy weeknight or a casual weekend dinner. It’s also a fantastic choice if you are watching what you eat because tri tip is a lean cut of beef that is packed with protein and iron. The pressure cooker locks in all the flavor and moisture, so you don’t need to add a lot of extra fat or oil. My kids even ask for seconds, which is a win in my book. This is a simple, reliable recipe that delivers every single time.
Instant Pot Tri Tip Roast
A quick and easy way to cook a tender and flavorful tri tip roast using your pressure cooker. This recipe delivers a juicy, perfectly cooked roast with a simple spice rub.
🥘Ingredients
For the Tri Tip
For the Cooking Liquid
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Tri Tip Roast Works
This instant pot tri tip recipe is one of my go-to meals because it is so simple and reliable. It always turns out perfectly, and it is a great dish to serve when you have company over. Whether it is a holiday dinner or just a regular Tuesday night, this recipe is a winner.
❓ Frequently Asked Questions About Instant Pot Tri Tip Roast
1. Can I use a frozen tri tip in the Instant Pot?
Yes, you can cook a frozen tri tip. You will need to add about 10-15 minutes to the cooking time. It is best to sear the roast first if possible, but if it is fully frozen, you can skip the sear and just add it directly to the pot with the broth.
2. How do I know when my tri tip is done?
The most reliable way is to use a meat thermometer. For medium-rare, you want an internal temperature of 130-135°F. For medium, aim for 140-145°F. Remember that the temperature will rise a bit as the meat rests.
3. Why is my tri tip tough after pressure cooking?
Tri tip is a lean cut and can become tough if it is overcooked. The key is to not cook it too long. Following the recommended times for your desired doneness will help keep it tender. Also, always slice against the grain.
4. Can I make a gravy from the cooking liquid?
Absolutely. After removing the tri tip, turn the Instant Pot to the saute setting. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Whisk the slurry into the hot liquid and cook for 2-3 minutes until it thickens into a gravy.
5. What should I serve with instant pot tri tip?
This roast goes well with so many sides. I love it with mashed potatoes, roasted vegetables, or a simple green salad. It also makes fantastic sandwiches the next day.
