Dive into this Instant Pot Tri Tip recipe. A hearty tri tip roast combined with veggies and spices to make a quick, easy, and delicious weeknight meal!
This Instant Pot Tri Tip recipe is on a constant rotation in our house. It is packed with flavor, veggies, and my whole family is obsessed. Tender tri tip with baby carrots and baby potatoes makes a quick and easy weeknight meal that everyone will love!
I love using an instant pot in cooking because it requires minimal effort and time and creates beautiful meals at your fingertips. For more of my favorite Instant Pot recipes you have to check out my Instant Pot Turkey and Instant Pot Pot Roast.
Table of Contents
Recipe Ingredients
Brown Sugar – For a hint of sweetness in the rub mixture.
Paprika – Adds a rich smoky taste to the spice rub.
Red Pepper Flakes – Gives the tri tip a spicy flare. If you are not a fan of spice I would recommend leaving this ingredient out.
For a full list of ingredients and amounts see the recipe card below.
How to Make Instant Pot Tri Tip
Step 1: In a small bowl, mix the garlic powder, onion powder, paprika, salt, pepper, red pepper flakes, rosemary, and light brown sugar.
Step 2: Rub the spice mixture all over the meat and ensure that it is coated well.
Step 3: Next, turn on the saute function of your Instant Pot and add the butter to melt.
Step 4: Once melted, place the tri tip steak in the pot and sear it on all sides. Then, remove the tri tip and set aside.
Step 5: Add enough broth to cover the bottom of the Instant Pot and using a wooden spatula scrape off any brown bits off the bottom of the pot.
Step 6: Next, place the trivet inside the instant pot, place the tri tip on top of the trivet and pour any leftover spices on top of the roast.
Step 7: Then, pour in the rest of the beef broth, be sure not to pour onto the roast to not wash off the spices and add in the potatoes and carrots on top.
Step 8: Put the lid on the Instant pot and pressure cook on high pressure for 30 minutes and then allow for natural release. The natural release should take about 35 minutes.
Step 9: After the roast is finished cooking, add the water and flour to a bowl and whisk until smooth.
Step 10: Then, add the flour mixture to a saucepan along with 2 cups of the beef broth from the Instant Pot and stir over medium heat until the sauce thickens into a gravy.
Step 11: Using a strainer strain the saucepan into a gravy boat for serving.
Step 12: Finally slice and plate your tri tip, veggies, and gravy and enjoy!
FAQs
No. You can do the quick release on the valve but note the tri tip will have less time to soak in the broth and spices so you might lose flavor and tenderness.
Yes, it does have a little spice to it. There are red pepper flakes in this recipe that soak into the tri tip and veggies so if you are not a fan of spice I would recommend leaving this ingredient out.
Storage Information
You can store leftovers of your Instant Pot Tri Tip in an airtight container in your fridge for 3-4 days. If you want to freeze this recipe I would recommend slicing into individual portions and placing in a freezer bag. Be sure to remove as much air as possible to prevent freezer burn.
To reheat you can do so in your microwave until everything has warmed through.
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Instant Pot Tri Tip Recipe
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Ingredients
For the Tri Tip
- 2-2.5 lbs Tri Tip Roast - excess fat trimmed off
- 2 Tbsp butter
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp paprika
- 1 Tbsp salt
- 1 Tbsp black pepper
- 1 Tbsp dried rosemary
- 1 Tbsp light brown sugar
- 1/4 tsp red pepper flakes - optional
For the Instant Pot
- 4 cups beef broth
- 1 lb baby potatoes
- 2 cups baby carrots
For the Gravy
- 5 Tbsp flour
- 5 Tbsp cold water
- 2 cups excess broth from Instant Pot
Instructions
- In a small bowl, mix the garlic powder, onion powder, paprika, salt, pepper, red pepper flakes, rosemary, and light brown sugar.
- Rub the spice mixture all over the meat and ensure that it is coated well.
- Next, turn on the sauté function of your Instant Pot and add the butter to melt.
- Once melted, place the tri tip in the pot and sear it on all sides. Then, remove the tri tip and set aside.
- Then, add enough broth to cover the bottom of the Instant Pot and using a wooden spatula scrape off any brown bits off the bottom of the pot.
- Next, place the trivet inside the instant pot, place the tri tip on top of the trivet and pour any leftover spices on top of the roast.
- Next, pour in the rest of the beef broth, be sure not to pour onto the roast to not wash off the spices and add in the potatoes and carrots on top.
- Pressure cook on high for 30 minutes and then allow for natural release. The natural release should take about 35 minutes.
- After the roast is finished cooking, add the water and flour to a bowl and whisk until smooth.
- Then, add the flour mixture to a saucepan along with 2 cups of the beef broth from the Instant Pot and cook over medium heat until the sauce thickens into a gravy.
- Using a strainer strain the saucepan into a gravy boat for serving.
- Finally plate your tri tip, veggies, and gravy and enjoy!
I swapped out the rosemary for Herbs de Provence and it was wonderful! Even my one year old ate it which is definitely a win!
I used olive oil instead of butter and arrowroot instead of flour. Also, I put the potatoes and carrots in foil packets and added to top of roast. Came out perfect. (My first chuck roast experience in I. P. had over cooked potatoes and carrots when they were cooked on top of the meat). I carved the tri tip and layered in serving dish with potatoes and carrots and topped it all with the gravy, then let it all rest before serving. Second day, the roast tasted even better.
Made this last night and the whole family loved it!
Great recipe for a fast family meal. So delicious.
Came out great! Made it for my family last week and my Husband has already requested it again.