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.
- 2 lb. tri-tip roast
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- ¼ cup barbecue sauce (optional)
- ¼ teaspoon black pepper
- 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.
How to Make Beef Gravy from Drippings:
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.
This post has been linked to Foodie Friday.
In India, I have seen people cooking meat in pressure cooker, I love that kitchen utensil it is always great help.
I 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!
Tri-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.
You didn’t mention psi
Neither of the pressure cookers I use have psi. Check your manual to see at what psi high pressure is on your pressure cooker.
I’m from the midwest, but now live in Arizona, so I had never heard of this cut of meat before. I picked one up today, but I was unsure of the best way to cook it, so I searched and came across your recipe (I knew I wanted to use the pressure cooker). Like Marc suggested, I first browned it in some coconut oil. I used my electric pressure cooker – I just set it for high pressure and 35 minutes like you suggested. It came out delicious and very tender. I didn’t have beef broth, so I just added some water… I now have some wonderful broth to make noodles with. Thank you for the recipe!