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If you’re looking for an Instant Pot tri tip that’s juicy, boldly flavored, and actually worth the hype, this is the one. It starts with a garlicky, umami-loaded marinade, pressure cooks to fork-tender perfection, and finishes with a silky gravy made from the pan juices, because we’re not about to skip the sauce.
Toss in some carrots, potatoes, and onions, and boom: dinner done, dishes minimal, flavor maximal.
This Instant Pot version is fast and flavorful, but if you’re craving that slow-roasted crust or sous vide tenderness, my oven roasted tri tip and sous vide tri tip won’t disappoint.
Here is Why This Recipe Works
Fast-track to tender: Pressure cooking turns this tough cut into juicy, sliceable (or shred-it-if-you-want) beef in under an hour. No oven babysitting, no dry roast drama.
One pot, full meal: Sear the meat, pressure cook it with broth and wine, then toss in the veggies. Even the gravy happens right in the pot. Minimal dishes, maximum flavor.
Bold, balanced flavor: That marinade isn’t playing around—soy sauce, Worcestershire, balsamic, and garlic bring serious depth. It’s savory, tangy, and has a kick.
Fail safe gravy finish: You’re already sitting on a pot of rich, beefy goodness, whisk in some cornstarch and boom: glossy, spoon-worthy gravy.
It’s the kind of meal that reminds you why the Instant Pot is so great. And if you’re into cozy, comforting dishes, don’t miss my Instant Pot Chicken and Dumplings, it’s like a warm hug in a bowl.
Recipe Tips
Pat the roast dry before searing: Moisture is the enemy of a good crust. Give it a quick pat with paper towels so it browns instead of steams.
Don’t skip the deglaze: Scraping up those browned bits after the wine hits the pot isn’t just for fun. It prevents burn warnings and adds depth to the broth.
Use the rack: Elevating the roast keeps it from boiling in liquid and gives you better texture.
Cut the vegetables evenly: Aim for 1-inch chunks so they don’t overcook or turn into baby food.
Natural pressure release matters: Letting the pressure come down slowly helps the meat stay tender.
Storing Leftovers
Refrigerate: Store the meat, vegetables, and gravy in an airtight container in the fridge. They’ll keep for up to 4 days.
Freeze: Tri-Tip and gravy freeze well…vegetables, not so much (they get mushy). Slice or shred the meat and freeze it with a bit of gravy in a freezer-safe container for up to 3 months. Label it, unless mystery meat is your thing.
Reheat: For best texture, reheat the meat gently in a covered skillet with a splash of broth or gravy over low heat. Thaw frozen portions overnight in the fridge before reheating..
Love using your Instant Pot for frozen proteins? Don’t miss my recipes for Instant Pot Frozen Chicken Breast, Instant Pot Frozen Turkey Breast, and Instan Pot Frozen Cornish Hens, no thawing required.
Instant Pot Tri Tip Pot Roast
If you love a good pot roast, this Instant Pot tri tip brings that same cozy comfort but with deeper flavor and a fraction of the time.
It’s bold, hands-off, and delivers a gravy that’ll have you licking the spoon. Already obsessed with slow-roasted classics? You’ll want to check out my Dutch oven pot roast too.
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Instant Pot Tri Tip and Vegetables
If you make this recipe, please leave a star rating and comment.
Ingredients
Marinade for Tri-Tip:
- ¼ cup olive oil
- 2 to 3 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 2 teaspoons Dijon mustard
Tri-Tip and Vegetables
- 2 pound Tri-Tip roast
- 2 tablespoons olive oil
- ⅓ cup red wine
- 1 ½ cups beef broth
- 6 to 8 large carrots, peeled and cut into 1-inch chunks
- 2 to 3 onions, peeled and quartered
- 1 pound baby potatoes
For the gravy:
- 2 ½ tablespoons cornstarch
- ¼ cup water
Instructions
- Whisk the marinade ingredients together in a closable plastic bag. Place the tri-tip roast into the bag with the marinade. Press the excess air out of the bag, zip it closed. Place in the refrigerator for 1 to 3 hours.
- Set the Instant Pot to Sauté and add olive oil. Pat the tri-tip dry, then sear for 2 minutes per side until browned. Remove and set aside, saving the marinade for later.
- Pour in the wine and cook for 1 minute, scraping up the browned bits to deglaze and prevent a burn notice. Add the reserved marinade and beef broth. Set the rack in the pot and place the tri-tip on top of the rack.
- Secure the lid and set the valve to Sealing. Pressure cook on High for 30 minutes, or 15 minutes per pound. (Add 20 minutes per pound if you want it shreddable.) Allow 10–15 minutes for the pot to come to pressure.
- Let the pressure release naturally for about 20 minutes. Remove the lid and add the carrots, onions, and potatoes.
- Secure the lid, set the valve to Sealing, and cook on High for 3 minutes. Quick release the pressure carefully (use an oven mitt). If you like your vegetables extremely soft then increase the cooking time to 5 minutes.
- Remove the Tri-Tip and the vegetables and set aside (leave the juices in the pot to make a gravy).
For the Gravy:
- Whisk cornstarch and water in a small bowl. Set the Instant Pot to Sauté, bring the liquid to a boil, and slowly whisk in the slurry.
- Cook for 2–3 minutes, stirring constantly, until thickened. Add broth to thin if needed.
Video
Notes
- Cut the vegetables to about 1 inch thick so they cook at the same time. Larger chunks of vegetables will need to cook longer. If the vegetables are larger than 1 inch thick then you will need to increase the cooking time.
- This cut of meat is also called a triangular sirloin roast or a California Cut.
- Use an oven mitt or pad to protect your hands when you release the pressure from the Instant Pot.
- The cooking time is based on a 2 pound tri tip.
- If the meat turns out tougher than you prefer, return it to the Instant Pot and cook on high pressure for an addition 10 to 12 minutes. The extra time will turn a tough piece of meat into one that falls apart so you can shred it.
- Adding the marinade to the pot when you cook the roast will give the sauce a bit of an acidic flavor, similar to sauerbraten. For a milder flavor, replace the marinade with more beef broth during the cook time.
Recipe Variations:
- Garlic Herb Infusion: Enhance the marinade with fresh rosemary, thyme, and a few crushed garlic cloves for an aromatic twist.
- Southwestern Twist: Add smoked paprika and cumin to the marinade, then cook the beef with a jar of salsa and broth instead of the marinade. Toss in some bell peppers and corn.
- Mushroom Delight: Include sliced mushrooms in the Instant Pot along with the wine, and replace the marinade with additional beef broth for a rich, earthy flavor.
For high altitude cooking times:
- Over 2000 feet = 32 minutes
- Over 3000 feet = 33 minutes
- Over 4000 feet = 34 minutes
- Over 5000 feet = 36 minutes
- Over 6000 feet = 38 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!The Process Photos
Made this meal last night and it came out delicious. I didn’t have Worcestershire sauce so subbed liquid aminos instead and added about 4 cups whole mushrooms. I cooked the veggies & potatoes for 15 minutes instead of 3 minutes then just let out the steam. They came out perfectly cooked. The meat was super tender as well so I think the extra 12 minutes benefitted both the veggies & the meat. Adding this recipe to my personal cookbook, mahalo!
Thanks for the comment. I’m glad you enjoyed it, the mushrooms sound like a great addition.
Well, I want to tell you I followed the recipe exactly as you wrote it. I did have to cook the meat an extra 10 minutes, which you stated was a possibility. The potatoes and carrots I cooked for 7 minutes and everything came out absolutely perfect. The meat was tender and flavorful, the vegetable were also cooked through. My husband and I enjoyed this recipe so very much. I definitely will be making it again. And for those that thought it had to much acid flavor you did something wrong or you used the wrong balsamic vinegar. Thank you for this beautiful recipe and I will be trying more of them.
Thank you for your comment, I’m so glad you enjoyed the recipe
I had a three lb tritium so increased all ingredients proportionally. It came out tasty but more reminiscent of pot roast than tri tip I have made on the grill or in the oven. Pretty tender and the vegetables were perfect.
Thanks for the comment. It is definitely a change from a traditional grilled tri tip 😉
i guess you could say I cheated a bit but I got a good price on a pre packaged marinated tri tip. I used cooking sherry for the wine. I hope this works!
Oh, yes the sherry will work. Sherry is usually quite sweet compared to wine but it will make a good substitute
Like other commented, mine came out tough 🙁
If your tri tip is a bit thinner or weighs less you will want to reduce the cooking time however if you over-shoot it a bit and the meat is tough then you can put it back in the pressure cooker and cook it for an additional 20 minutes. That extra 20 minutes will break down the meat enough to shred it which is a great save for an over-cooked slab of beef.