There are days I dream about a perfectly grilled tri-tip, but sometimes the weather (or my patience) just isn’t on my side. That’s when I pull out my Instant Pot. This little trick means I can still enjoy fork-tender, juicy beef without stepping outside into the cold.
I first tried making tri-tip in the Instant Pot on a busy winter evening. I had friends coming over, zero desire to babysit the oven, and just enough time to let the pressure cooker work its magic. By the time we sat down to eat, the kitchen smelled like a steakhouse, and everyone thought I’d been cooking all day.
Getting to Know Tri-Tip
Tri-tip is one of those cuts that doesn’t get enough attention outside of California. It’s a triangular cut from the bottom of the sirloin, leaner than many roasts, with just enough marbling to keep it flavorful. Sometimes you’ll see it with a layer of fat on top — I usually trim most of that off, but leave a thin bit if I want extra richness.
If your local store doesn’t stock it, ask your butcher. They’re usually happy to cut one for you. It’s worth the request.
My Go-To Seasoning Ideas
Tri-tip is versatile — you can go bold and smoky, or keep it simple and savory.
One of my favorite blends is the Santa Maria Dry Rub. It’s got a little kick and a lot of depth, perfect if you love that California-style flavor. But if I’m cooking for folks who like a milder roast, I switch to my basic steak rub. And on some days? I ditch rubs altogether and go with fresh garlic, onions, or even a generous slather of barbecue sauce.
Santa Maria Dry Rub
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2 tsp chili powder
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2 tsp smoked paprika
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2 tsp onion powder
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2 tsp garlic powder
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2 tsp dried oregano
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2 tsp brown sugar
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2 tsp sea salt
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1 tsp coarse black pepper
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¼ tsp cayenne pepper
Basic Steak Rub
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1 tbsp garlic powder
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1 tbsp onion powder
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1 tbsp smoked paprika
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1 ½ tsp salt
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½ tsp coarse black pepper
I keep both in little jars so I can just grab, shake, and go — no measuring spoons required on a busy weeknight.
Cooking Tri-Tip in the Instant Pot – My Way
Over the years, I’ve learned that the small details make a big difference here.
Brown First if You Can
If your Instant Pot has a sauté function, use it. That golden crust adds so much flavor. If not, a quick sear in a skillet works fine. And yes, you can skip it if you’re in a rush — the meat will still be tender, but you’ll miss a little of that rich, roasted taste.
Use the Rack
This keeps the meat from sitting directly in the liquid, so it steams rather than boils. I find this helps it cook more evenly and keeps the texture nice.
Liquid Matters
For an Instant Pot or other electric pressure cooker, I use 1 cup of beef broth. If I’m on the stovetop with my old-school pressure cooker, I bump it to 2 cups since they let more steam escape.
Pressure & Timing
For medium doneness with a hint of pink, 25 minutes on high pressure is just right. If you want it fully cooked through, go for 30–35 minutes.
Instant Pot Tri-Tip Recipe
Ingredients:
- 2–3 lb tri-tip roast
- 3–4 tbsp dry rub mix of your choice
- 1 tbsp olive oil
- 1 cup beef broth
Steps:
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Trim most of the thick fat layer from the tri-tip.
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Coat both sides generously with your chosen rub, pressing it into the meat.
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Set Instant Pot to sauté. Add oil, then brown the roast on both sides.
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Place the rack in the pot, set the roast on top, and pour broth into the bottom.
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Seal the lid, set to high pressure for 25 minutes.
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Quick release the steam carefully (use a potholder to shield your hand).
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Let the roast rest for 5 minutes before slicing.
Making the Gravy from the Drippings
Don’t skip this — it’s the part that makes people go back for seconds.
Ingredients:
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1 cup beef drippings
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¼ cup beef broth or water
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1 tbsp cornstarch
Set the Instant Pot back to sauté. Stir the cornstarch into broth until smooth, then slowly pour into the drippings while stirring. Keep whisking until it thickens. Pour into a gravy boat and serve alongside your sliced tri-tip.
How I Like to Serve It
For weeknights, I’ll slice it thin and serve with mashed potatoes and roasted vegetables. If we have leftovers (rare, but it happens), I make tri-tip sandwiches the next day with crusty rolls, caramelized onions, and a smear of horseradish cream. On weekends, I’ve even served it cold, picnic-style, with potato salad.
Instant Pot Tri Tip
When you’re short on time but craving a perfectly cooked roast, this Instant Pot Tri-Tip delivers. The pressure cooker locks in flavor, creating a melt-in-your-mouth roast in less than 40 minutes from start to finish.
Ingredients
- 2–3 pounds tri-tip roast
- 1 cup beef broth
- 3–4 tablespoons dry rub mix
- 1 tablespoon olive oil
Instructions
- Trim away the thick layer of fat from the tri-tip to ensure even cooking and better flavor. Rub about half of the dry seasoning onto one side of the roast, then flip and coat the other side.
- Set your Instant Pot or electric pressure cooker to the “Sauté” function and add olive oil. Once hot, place the roast inside and sear until golden on the bottom. Flip and sear the other side for a rich, caramelized crust.
- Place the metal rack inside the pot and set the seared roast on top. Pour beef broth into the pot beneath the rack. Secure the lid, set the valve to “Sealing,” and choose the high-pressure cooking setting (this may be labeled “Meat,” “Beef,” or “Manual,” depending on your model). Set the cooking time to 25 minutes.
- Once the cooking cycle ends, carefully turn the valve to “Venting” using a pot holder to release the steam quickly. When all steam has escaped, remove the lid.
- Transfer the tri-tip to a cutting board and let it rest for about 5 minutes to allow the juices to redistribute. Slice against the grain and serve warm. If desired, use the leftover liquid in the pot to make a quick gravy.
Notes
- Always refer to your Instant Pot or pressure cooker’s manual for safe operation and handling.
- For a flavor twist, swap the dry rub for your favorite seasoning blend or add fresh herbs to the broth before cooking.
- This recipe is perfect for meal prep—leftovers make great sandwiches, salads, or wraps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 2769Total Fat 146gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1082mgSodium 803mgCarbohydrates 0gFiber 0gSugar 0gProtein 340g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing & Reheating
Leftovers keep well in the fridge for about 3–4 days. I store the slices in some of the cooking juices so they stay moist. For reheating, a quick warm-up in a covered skillet with a splash of broth keeps the meat tender — microwaving tends to dry it out.
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