Instant Pot Tri-Tip Roast

What tri-tip is

Tri-tip is a triangular roast from the bottom sirloin area of the beef. It has a rich, beefy flavor and is often grilled or oven-roasted and served pink. A pressure cooker works differently: it uses steam and high pressure, which tends to give a more fully cooked, tender texture rather than a rosy, medium-rare slice. If your goal is a classic pink tri-tip with a crust, the grill (see tips for cooking on a charcoal grill) or oven is a better fit. If you want a quick, tender, juicy roast for sandwiches, tacos or slicing with jus, the Instant Pot is a good option.

Pick a roast of about 2 to 3 pounds with some marbling, and trim any thick hard fat.

Ingredients

• 2 to 3 pounds tri-tip roast
• 3 to 4 tablespoons dry rub or steak seasoning (or salt, pepper, garlic powder, onion powder, paprika and dried herbs)
• 1 tablespoon olive or avocado oil
• 1 cup beef broth
• Optional: sliced onion and a few cloves of garlic

Step by step

1. Season. Rub the seasoning over all sides of the tri-tip. Letting it sit 15 to 20 minutes, or even overnight in the fridge, helps flavor.
2. Sear. Set the Instant Pot to Saute, add the oil, and brown the roast for a few minutes on each side. If it does not fit flat, bend it slightly into a curved shape or cut it in two pieces along the natural line. Move it to a plate.
3. Add aromatics (optional). Cook the onion and garlic for a few minutes until fragrant.
4. Deglaze. Pour in a splash of broth and scrape the browned bits off the bottom of the pot with a wooden spoon. This helps prevent a burn warning.
5. Set up the trivet. Place the metal trivet in the pot, set the roast on it, and pour in the rest of the 1 cup of broth.
6. Pressure cook. Lock the lid, set the valve to Sealing, and cook on High Pressure (see time guidance below).
7. Release. Let the pressure release naturally for about 10 minutes, then do a quick release for any remaining pressure. Follow your Instant Pot manual for safe release.
8. Rest and slice. Move the roast to a cutting board for about 5 to 10 minutes, then slice against the grain.

How long to pressure cook tri-tip

Published recipes vary, which reflects differences in roast thickness and preferences. As a general guide:

• About 20 to 25 minutes on High for a 2 to 2 1/2 pound roast, for sliceable beef that is cooked to around medium
• About 30 to 35 minutes for a softer, more well-done texture

Because pressure cooking is hard to time precisely for a thick roast, check the temperature with an instant-read thermometer. Some cooks aim for 130 to 135°F for medium-rare, though in a pressure cooker the outer part will often be more cooked than the center. For food safety, the USDA recommends 145°F with a 3-minute rest for whole cuts of beef; if you are serving someone more vulnerable to foodborne illness, cook to at least that temperature. If the meat is not at your target, you can lock the lid and cook for a few more minutes, or simply rest it, as it continues to rise.

Slicing tri-tip against the grain

Tri-tip has muscle fibers that run in two directions that meet near the center of the triangle. For tender slices, find the grain on each half and slice across it. Many cooks cut the roast in two where the grain changes, then slice each part across the grain. Thin slices are the most tender.

Serving ideas

• Slice and serve with the strained cooking liquid as au jus
• Pile onto crusty rolls with horseradish sauce or mustard
• Slice thinly for tacos with salsa and avocado
• Thicken the liquid with flour or a cornstarch slurry on the Saute setting for a simple gravy
• Serve with mashed potatoes, roasted vegetables or a green salad

Instant Pot questions

How do I cook meat in an Instant Pot? Season the meat, sear it with the Saute function, deglaze the pot, add at least the minimum liquid your manual calls for (usually about 1 cup), and cook at high pressure. Tougher cuts benefit most from pressure cooking; lean tender cuts can overcook quickly.

How do I cook pot roast in a slow cooker? Season and, if you like, sear a chuck roast, place it in the slow cooker with onions, carrots, potatoes and about a cup of broth, then cook on low for roughly 8 to 10 hours or on high for about 4 to 6 hours, until fork tender. Times depend on the size of the roast and your cooker. For an oven alternative, see how long to cook a roast in a bag.

Is there anything you should not put in the Instant Pot? Avoid cooking without any thin liquid, since the pot needs steam to reach pressure. Thickeners like flour, cream or cheese are best added after pressure cooking, because they can scorch on the bottom. Do not overfill beyond the max line, and be careful with foaming foods; follow the manual.

What is the best cut of beef for shredding? Chuck roast is a popular choice because its fat and connective tissue break down into tender, shreddable meat. Brisket and shank are other options. For a braised cut with a bone, see cross-cut beef shank in the oven.

Storing leftovers

Refrigerate leftover slices in an airtight container with a little jus, within a couple of hours of cooking, and use within 3 to 4 days. Reheat gently so the meat does not dry out. If you prefer a traditional oven roast, see how to cook a rolled rib roast.