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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 beef 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
Marinade was very tasty. Meat came out very tough and chewy. Carrots and potatoes were not done using the 3 minutes. Overall my husband would not eat it. Very disappointed with the recommended cooking times.
Thanks for the comment Janie, sorry it didn’t work out for you. Are you using a 2 pound tri tip? Make sure you cut your vegetables to about 1 inch diameter. Admittedly, I do not cook my vegetables to a soft, mushy state although I do know some people like them that way. If you like your vegetables super soft then increase the cooking time for the veggies by 2 minutes.
Does this recipe use the Pressure Cooker mode or is it the regular IP for the 30m?
Use the high-pressure setting for 30 minutes. When 30 minutes is complete then let is sit in the pressure cooker for 20 minutes while it naturally releases pressure.
What type of red wine do you reccomend?
A Merlot or Pinot Noir would work well but go ahead and use one that you particularly like.
It turned out really good! I was skeptical but I was wrong! Definitely worth making again!
I’m so glad you liked it, thanks for the comment
I just made this and my husband of almost 4 years said it was the best roast I have ever made! This is definitely being added to the recipe rotation. I did find the gravy rather acidic… I was wondering what I can do to lessen the tangy ness… just a bit. We are going keto soon… and I will be making this with radishes, cauliflower and broccoli and replacing the cornstarch with xantham gum. Thank you for sharing such a powerful and versatile recipe!
Thanks for the comment Jeanette. Yes, the gravy is a bit acidic and reminds some of the family of Sauerbraten. If you want to cut back on the acidic flavor of the gravy then just add 2 to 3 tablespoons of the marinade to the Instant Pot and increase the beef broth by 1/2 cup. If that is still too acidic for you then do not add the marinade to the Instant Pot. Just add 1-1/2 cups of beef broth and a splash of Worcestershire sauce, a pinch of salt and some pepper.
I have a 1 lb tri tip. Should I cut the time it’s cooking? Tired of ruining good meats!
It really depends more on the thickness of the tri-tip. Your 1-pound tri-tip probably isn’t much thinner than a 2 pound tri-tip so I wouldn’t cut the time by that much. The marinade will also help quite a bit to get the tri-tip more tender. Since it is such a lean meat it will do much better with a long marinade.
We would here this 3 out of 5. Meat was still kind of tuff, there was quite a bit of acidic bite to it, and the potatoes and carrots were no where near to done at 3 minutes. I had to cook them another 5 minutes just to get them barely done.
Thanks for the comment. The veggies do need to be about 1 inch thick to cook within the 3 minutes time frame.
Was wondering, do you have to cook the tritip and the vege on a rack or can it be cooked in the broth? won’t that create a deeper flavor especially if only 1 hour was used to marinate?
You certainly can omit the rack. The veggies will soak up some of the flavor of the marinade if they are submerged however they get pretty soft and tend to fall apart.
++THANK YOU SO MUCH, THIS WAS THE BEST TRI TIP RECIPE EVER. EVEN THE GRAVY WAS THE BEST!! I DID MARINADE OVERNIGHT AND THE ROAST WAS VERY VERY TENDER. MY MAN AND I LOVED IT AND WILL HAVE IT AGAIN. THE ONLY DOWNSIDE WAS MY INSTANTPOT TOOK A LOT OF TIME TO COME BACK UP TO COOK SO DINNER WAS ABOUT 45 MINUTES LONGER THAN I PLANNED. THANKS AGAIN FOR THE GREAT RECIPE. WILL TRY MORE FROM YOU.
I’m delighted to hear you enjoyed the tri-tip. I will add the extra info about the time needed to come up to temperature. Hopefully that will help with planning dinner better. Thanks for the comment, Sandra.
That looks so tender and yummy! Thanks for all the great tips, Dahn.
You’re welcome Angie!