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Instant Pot Tri Tip sliced and served with potatoes and carrots.
Review Recipe
4.25 from 4 votes
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Instant Pot Tri Tip

This Instant Pot Tri Tip recipe is made with vegetables and seasonings that will make this dish melt in your mouth. It's a hearty and filling dinner that's made quick and easy in the pressure cooker.
Course dinner
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 398kcal

Ingredients

  • 2 1/2 lb Tri Tip Roast
  • 2 tbsp olive oil
  • 2 cups beef broth

Tri Tip Seasoning

  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground black pepper

Vegetables

  • 2 cups petite gold potatoes
  • 1 cup baby carrots

For gravy

  • 1 1/2 tsp cornstarch

Instructions

  • Add the seasonings to a small bowl and set aside.
  • Turn the Instant Pot on and set it to saute mode. Allow a few minutes for the pressure cooker to get hot.
  • Add the olive oil to the bottom of the pot and place the sirloin tip roast cut of meat into the bottom. Allow the roast to saute for a few minutes. Flip the bottom of the sirloin to the top and allow it to continue to saute for a few minutes. Remove the roast from the Instant Pot ad set it aside.
  • Turn off the saute function and press cancel before you add the cups of beef broth to the bottom of the Instant Pot. Use a wooden spoon or the scraper tool that came with the pressure cooker to scrape the brown pieces of meat from the bottom.
  • Top the roast with the bowl of seasonings. Add the seasoned roast back to the Instant Pot.
  • Lock the lid into place and set the pressure to Hi Manual pressure. Cook the roast on high pressure for 10 minutes. Carefully do a quick release.
  • Add the potatoes and carrots to the Instant Pot and lock the lid in place, set to high pressure, and cook for an additional 15 minutes.
  • Allow the Instant Pot to natural release pressure for 10 minutes before performing a quick manual release.
  • Remove the roast from the electric pressure cooker and let the roast rest for 5 minutes. Carefully slice the roast and serve with the potatoes and carrots.

Nutrition

Calories: 398kcal | Carbohydrates: 12g | Protein: 41g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 123mg | Sodium: 419mg | Potassium: 933mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2945IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 4mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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