How to Cook Tri-Tip in a Pressure Cooker

If you are not from California you may never have heard of Tri-Tip, but it is one of my favorite roasts. Tri-Tip is a triangular shaped cut of meat that is from the bottom of the the sirloin. It is lower in fat than many cuts of beef, though it often comes with a piece of fat attached to it. If you can’t find it in your grocery store, ask the butcher to cut this specifically for you.

Tri-Tip is great roasted or grilled, but when I am craving a roast and don’t have a lot of time to prepare one I cook tri-tip in a Pressure Cooker. I can have it on the table and fork-tender in less than an hour.

How to Cook Tri-Tip in a Pressure Cooker

Yield: 8 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes

Ingredients:

~ 2 lb. tri-tip roast
1 onion, diced
4 cloves garlic, minced
2 cups beef broth
1/4 cup barbecue sauce (optional)
1/4 teaspoon black pepper

Directions:

Place rack in pressure cooker*. Put roast on top of rack. Add the rest of the ingredients. Seal and cook over high flame until high pressure is reached.

Reduce flame to medium-high and cook for an additional 35 minutes. Remove from heat and run under cold water to quickly reduce pressure. Ensure all steam has been released and then remove lid.

Let roast rest for 5 minutes before slicing and serving.

To make gravy:

Strain the liquid that remains in the pressure cooker and place it in a pot. Add 1 – 2 teaspoons of corn powder and cook over low, stirring continuously until it is thick and smooth.

*Consult your pressurer cooker’s manual for safe handling instructions.

This post has been linked to Foodie Friday.