This Instant Pot Tri-Tip recipe is perfect for when it is too cold to grill!
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 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 my Instant Pot or Pressure Cooker.
What is Tri-Tip?
Tri-Tip is a triangular shaped cut of meat that is from the bottom of 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.
How Do You Season Tri-Tip?
There is no right or wrong way to season tri-tip. Many people in the Southwest like to season their tri-tip with a Santa Maria Dry Rub. I've included my Santa Maria Dry Rub Mix recipe below. Some like to season it with a steak rub. I've also included a basic steak dry rub mix recipe below. However, there is no reason you can't get creative and use Cajun Seasoning or Chipotle Seasoning.
Santa Maria Dry Rub Mix Recipe
Ingredients:
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons brown sugar
- 2 teaspoons sea salt
- 1 teaspoon coarse ground black pepper
- 1/4 teaspoon cayenne
Directions:
- Add all the ingredients to a jar.
- Attach the lid and shake to blend.
While the Santa Maria seasoning is commonly used on tri-tip, I often use a steak dry rub when I have company over as it is a little less spicy.
Basic Steak Dry Rub Mix Recipe
Ingredients:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon coarse ground pepper
Directions:
- Add all the ingredients to a jar.
- Attach the lid and shake to blend.
Do you have to use a dry rub on Tri-Tip?
While a dry rub works well on Tri-Tip, you don't have to use one. I occasionally add a 1/2 cup of diced onion, and 4 minced cloves of garlic to the Tri-Tip to add flavor instead of using a spice mix. You can also top your Tri-Tip with 1/2 cup of your favorite barbecue sauce instead of using a dry rub. It is your Tri-Tip, you can season it however you wish.
How to Cook Tri-Tip in an Instant Pot or Pressure Cooker
The directions are similar for cooking tri-tip in an Instant Pot, an electric pressure cooker, and a stove-top pressure cooker.
Searing the Meat
Not all Electric Pressure Cookers have a saute function that allows you to brown the roast. If your pressure cooker doesn't allow you to sear the meat first, you can do it in a frying pan or you can skip that step. Your tri-tip will still be tender even if you don't brown it first.
Use the Rack
No matter which appliance you are using, you should place the rack that came with your pot on the bottom of the pot before cooking under high pressure, then place the tri-tip on it, so the roast sits on the rack or trivet instead of directly on the bottom of the pot.
How Much Liquid Do I Add?
When cooking Tri-Tip in an Instant Pot or Electric Pressure Cooker, add 1 cup of beef broth. When cooking Tri-Tip in a stovetop Pressure Cooker add 2 cups of beef broth because stovetop pressure cookers release more steam than Instant Pots and Electric Pressure Cookers.
Use the Quick Release Method when done the meat is done cooking.
For an Instant Pot or an Electric Pressure Cooker, you will carefully move the release valve from “sealed” to “release”. I recommend using a pot holder on your hand when you move the release valve because the steam is very hot.
For a stovetop Pressure Cooker, you will move the pot to the sink and run cold water over the pot until it stops releasing steam.
Pressure Cooker or Instant Pot Tri-Tip Recipe
These cooking instructions will cook the tri-tip to medium doneness. There will be a little pink in the center. If you do not want any pink, cook it for 30 – 35 minutes. Even if it is well done, without a trace of pink, it will still be very tender.
Ingredients:
- 2-3 pound tri-tip roast
- 3 – 4 tablespoons of dry rub mix
- 1 tablespoon olive oil
- 1 cup beef broth
Directions:
1. Slice the thick layer of fat off of the tri-tip.
2. Sprinkle 1 1/2 – 2 tablespoons of dry rub into each side of the tri-tip.
3. Work the rub into the meat.
4. Heat the Instant Pot or Electric Pressure Cooker to Saute.
5. Place the tri-tip in the pot and brown the bottom.
6. Flip the meat over and brown the other side.
7. Place the rack in the pot. Put the tri-tip roast on top of the rack. Add the broth to the pot.
8. Seal the lid and turn the valve to sealed. Select the “high-pressure cooker” button, “Meat” button, “Beef” button or the “manual” button. Ensure the high-pressure feature is lit. Then set the time to 25 minutes. When your Instant Pot or Pressure Cooker has stopped cooking, use a pot holder to open the valve to quickly release the steam. Ensure all steam has been released and then carefully remove the lid.
9. Remove the tri-tip and let the roast rest for 5 minutes before slicing and serving. While the tri-tip is resting make gravy using the recipe below.
How to Make Beef Gravy from Tri-Tip Drippings
Ingredients:
- 1 cup of beef drippings
- 1/4 cup beef broth or water
- 1 tablespoon cornstarch
Directions:
- Turn the Instant Pot or Electric Pressure Cooker back to the saute function.
- In a small bowl, combine the beef broth or water with the cornstarch until it is smooth.
- Slowly add the cornstarch mixture to the roast drippings, stirring continuously until it is fully incorporated.
- Continue cooking, while stirring until the gravy is thick and smooth.
Ladle the beef gravy into a gravy boat and serve with the sliced tri-tip.
Printable Recipe for Instant Pot Tri-Tip
Instant Pot Tri-Tip Recipe
A quick and easy recipe for Instant Pot Tri-Tip.
Ingredients
Ingredients:
- 2-3 pounds tri-tip roast
- 3 - 4 tablespoons of dry rub mix
- 1 tablespoon olive oil
- 1 cup beef broth
Instructions
Directions:
- Slice the thick layer of fat off of the tri-tip.
- Rub 1 1/2 - 2 tablespoons of dry rub into each side of the tri-tip.
- Heat the Instant Pot or Electric Pressure Cooker to Saute.
- Place the tri-tip in the pot and brown the bottom.
- Flip the meat over and brown the other side.
- Place the rack in the pot. Put the tri-tip roast on top of the rack. Add the broth to the pot. A
- Seal the lid and turn the valve to closed. Select the "high-pressure cooker" button, "Meat" button, "Beef" button or the "manual" button. Ensure the high-pressure feature is lit. Then set the time to 25 minutes. When your Instant Pot or Pressure Cooker has stopped cooking, use a pot holder to open the valve to quickly release the steam. Ensure all steam has been released and then carefully remove the lid.
- Remove the tri-tip and let the roast rest for 5 minutes before slicing and serving. While the tri-tip is resting make gravy using the recipe below.
Recipe Notes
Check your owner's manual for safe handling instructions for your Instant Pot or Electric Pressure Cooker.
More Pressure Cooker Recipes
Pressure Cooker Corned Beef and Cabbage
Cooking Beans in a Pressure Cooker
How to Cook Swiss Steak in a Pressure Cooker
How to Make Rice in a Pressure Cooker
This recipe was originally published September 15, 2011, but was updated on February 6, 2019.
Swathi says
September 15, 2011 at 12:39 pmIn India, I have seen people cooking meat in pressure cooker, I love that kitchen utensil it is always great help.
Mary says
September 15, 2011 at 9:44 pmI live in the south and had no clue what a tri-tip was! I’ve heard it discussed on message boards but was too embarrassed to ask!
Marc says
September 26, 2013 at 12:38 pmTri-tip roast should be a little pink in the middle. Watch your cooking time. You can always close it up and toss it back on the flame. The cooker will be rocking in just a minute. All beef, pork, and some chicken should be seared first in the pot to lock in the all the juices. This not only does that, but it also adds flavor and makes it look so much better on the plate. Tri-tips will usually have a nice crust on them when you get it at a restaurant or a sub shop. Great as a BBQ’d sandwich. Cook it, throw in the fridge and it will slice as thin as paper the next day.
Alea Milham says
June 18, 2016 at 10:27 pmNeither of the pressure cookers I use have psi. Check your manual to see at what psi high pressure is on your pressure cooker.
Rhonda says
August 15, 2018 at 8:04 pmBest roast I’ve ever tasted or cooked. Thank you.
Christine Chambers says
October 25, 2018 at 7:21 amCan I put the tri tip in frozen or does it have to be thawed?
Alea Milham says
October 25, 2018 at 1:30 pmI usually put it in completely thawed. On occasion, I have put the tri-tip in mostly thawed and added 10 minutes to the time. But I have never put it in completely frozen.
Dixie Graham says
December 21, 2018 at 3:38 pmIs it necessary to use a rack? My rack rests very high in the pot.
Mary King says
February 20, 2019 at 5:38 pmTurn the rack upside down,
Alea Milham says
February 21, 2019 at 12:53 amMary, that is a great idea!
Ann says
January 12, 2019 at 6:49 pmThis was so quick and easy. It turned out really tender too. Thanks!
Leah says
February 7, 2019 at 2:43 pmThis was amazing! So tender and really delicious. I’ll be making this again!
Susan says
February 11, 2019 at 5:22 pmThis recipe is wonderful. As an aside however, the pictures show it being slice with the grain. It will be much more tender if you slice it against the grain.
Alea Milham says
February 12, 2019 at 8:51 pmThat is a good point. I always cut tri-tip against the grain when I grill it or roast it. However, I find that it is so tender when cooked in the Instant Pot that it isn’t an issue.
Jim Williams says
April 9, 2019 at 5:13 pmI’m going to try this recipe, never cooked tri tip in a pressure cooker. I grew up in Santa Maria, CA and was raised on BBQ’d tri tip cooked over a pit of white oak. It is very popular served with pinkito beans, a green salad and garlic bread. One of the tricks we used was to stab the tri tip in various spots and insert whole cloves of garlic it helps to infuse the meat with the garlic flavor. You can leave the garlic there after cooking. Dry rubs work great but just seasoning with salt, pepper, garlic and onion powder works great as well. Slice against the grain when serving. Living in Santa Maria as a kid in the 60’s it was not uncommon to see BBQ Grill trailers set up in the parking lot of shopping centers, Tri Tip dinners being served for a price of about $5 per person, this included the Tri-Tip Beans and Garlic Bread. Organizations like the Elks, Moose and Eagles all had brick and mortar grill pits and had Tri Tip feeds for the lodge members. You could drive through the County Park any weekend and find groups of folks, families and the like with their Santa Maria Style BBQ Grills on wheels set up and Tri-Tip and Half Chickens on the grill. The smell was ahhhhhh! and the food was soooooo good. I left there in 73 after graduating High School and joining the Navy, I am not sure if it is still the same way or not probably not, but it is a memory I will never forget.
Stefanie says
May 10, 2019 at 7:49 amHi, my tri tip is about 3.5 pounds. How much more time should I add to the cook time? 35 minutes?
John says
July 27, 2019 at 11:00 amWhat temp should I use for a stovetop pressure cooker?