The best Instant Pot Tri-Tip Roast is super simple and easy to throw together. If your dinner goals include putting a delicious, home-cooked meal on the table with minimal effort, this Instant Pot Tri-Tip Roast is for you! It’s a one-pot wonder and the instant pot cuts the cooking time down a ton! It’s tender, flavorful, and delicious. This is easy enough for a weeknight dinner, but it can also be served as an elevated dinner dish. Make it with me!

What Is Tri-Tip?

Tri-Tip is a cut of meat that is triangular shaped and comes from the area at the bottom of the sirloin. It is a lean cut meaning it is lower in fat than many other beef cuts.

Note that tri-tip often comes with a piece of fat attached to it, but you can cut that off.

Tri-Tip is also a budget-friendly piece of meat.

You’ll often see tri-tip roasted or grilled, but during the winter months, I like to make it in my Instant Pot!

What You’ll Need To Make Instant Pot Tri-Tip

• 3 pound tri-tip roast
• 1 large onion
• 2 cups beef broth
• 2 tablespoons butter
• 1 tablespoon garlic powder
• One tablespoon dry minced onion
• 1 tablespoon paprika
• 2 teaspoons salt
• 2 teaspoons ground black pepper

How to Make Instant Pot Tri-Tip

Here’s a quick summary, but be sure to scroll down to the bottom of the page to see the full recipe!

1. Place paprika, garlic powder, minced onion, salt, and pepper in a small dish. Mix well.
2. Sprinkle spice mixture on all sides of the tri-tip and rub to ensure it sticks.
3. Place your instant pot on the saute setting and add the butter.
4. Sear the tri-tip for 5 minutes, in the butter, on each side.
5. Quarter the onion. Add the onion and the remaining ingredients to the Instant Pot.
6. Set the Instant Pot on high pressure and cook for 60 minutes.
7. Release pressure naturally for 20 minutes then manually release any remaining pressure.
8. Shred & cut up the roast and enjoy!

How to Serve the Tri-Tip Roast

I like to serve this roast with a little gravy, and a side of roasted potatoes, carrots, mushrooms, and onions.

You can throw your potatoes and carrots in with the roast as it cooks, but it will result in very cooked potatoes and carrots. Very soft vegetables.

I prefer to cook them separately and throw all my vegetables on a baking sheet with a little olive oil and Italian seasoning and roast them for 30 minutes at 400°F.

Then you have a complete meal and an easy Sunday dinner!

If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram!  I love to see what you’ve been cooking. It always makes my day!

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