Instant Pot Tri Tip Roast with vegetables is a delicious and hearty meal. Brisket in an instant pot can enjoy perfectly tender and juicy roast beef with potatoes and carrots for dinner any day of the week.
Get the easy recipe and find out how to make the best tri tip roast beef in an Instant Pot. This Instant Pot tri-tip roast recipe is perfect at any time, but especially when it is too cold to grill outside! How Long Will A Roast Last in the Refrigerator? Tri-Tip is a cut of meat that is triangular shaped and comes from the bottom sirloin. It is a lean cut meaning it is lower in fat than many other beef cuts, this lower fat content makes it a healthier cut of beef. Note that tri-tip often comes with a piece of fat attached to it, but you can cut that off. A tri-tip makes a good pot roast.
This triangle roast is a leaner and healthier red meat choice that is also budget-friendly. However, it still cooks up tender and tasty! Because pot roast cooks for a longer period of time, it’s perfect for tougher cuts of beef. Tri-tip is also referred to as a triangular sirloin roast, a California cut, or a coulotte roast. The roast is rubbed and sautéed with an enticing blend of paprika, garlic powder, minced onion, and salt and pepper. The flavor is further enhanced during roasting with rosemary, thyme, and bay leaves.
You can use oil instead of butter for searing the tri-tip. Not all Instant Pots have a sauté function that allows you to brown the roast. However, you can sear the meat in a frying pan, or you can skip this step. Your shredded tri-tip Instant Pot roast will still be tender even if you don’t brown it first. If you don’t have any beef broth on hand, you can use water and beef bouillon. You can also use other flavors of broth in a pinch.
You can use other herbs or remove the large sprigs if preferred. These sprigs give the meat a lovely and aromatic flavor, but it won’t kill the dish to remove them. There is no need to cut the baby potatoes as they will cook perfectly whole. You can cut the onion into smaller pieces if preferred. The meat may scorch if you place it directly on the bottom of the pot. Use a quick release when the meat is done cooking. This way, the meat won’t continue to cook.
A basic rule for cooking pot roast in an Instant Pot is to allow 20 minutes per pound. Doing so helps lock in the juices and keep the meat moist. These cooking instructions will give you a medium-done tri-tip. If you do not want any pink, cook it for an extra 10 minutes.
Even if your tri-tip is well done and without a trace of pink, it will still be very tender. It seems that many times a tough roast was cooked for too short a time, or a natural release was omitted. A three-pound roast should take around 85 minutes. Add in the 10 minutes or so that it takes for the pot to come to pressure, and you get 95 minutes. This may sound like a long time, but keep in mind that a low and slow version takes about six hours! You can by adding on another 10 minutes per pound.
However, I personally do not recommend it. For consistent results, starting with thawed meat is best. Store leftovers in the refrigerator for up to three days. Leftover Instant Pot tri-top roast makes delicious sandwiches. Pot roast can be safely frozen in your freezer for up to three months. Place the leftover pot roast in a freezer-safe storage container.
Pour the cooking liquid from the roast or the roast’s gravy over the meat, so it doesn’t dry out during the freezing process. Loosen the pot roast from the pouch by placing the sealed package under warm water for a couple of minutes. Cut the pouch open and place the contents in a covered oven-proof dish. Roast for approximately 60 minutes or until the meat is thoroughly heated. Shredded tri-tip Instant Pot roast is a healthy and flavorful dish of lean meat with roasted veggies.