Instant Pot Tri Tip Recipe
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!
Servings: 6 servings
Calories: 401kcal
Equipment
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!
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 401kcal | Carbohydrates: 27g | Protein: 36g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 1911mg | Potassium: 1074mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6617IU | Vitamin C: 17mg | Calcium: 91mg | Iron: 4mg
