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A tri tip in a serving dish with potatoes, carrots and onions.

Instant Pot Tri Tip and Vegetables

Tri-Tip is a healthy, lean, budget-friendly cut of beef. The flavorful marinade turns into a delicious gravy that coats the roast and vegetables.
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Prep Time: 15 minutes
Cook Time: 33 minutes
Additional Time: 20 minutes
Total Time: 1 hour 8 minutes
Servings: 6 servings
Calories: 468kcal
Author: Dahn Boquist

Ingredients

Marinade for Tri-Tip:

  • ¼ cup olive oil
  • 2 teaspoons minced garlic
  • 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 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. The longer you let it marinate, the more tender it will get.
  • Heat the Instant Pot on Saute mode and add the olive oil. When the oil is hot, pat the Tri-Tip roast dry and place it in the hot Instant Pot (make sure you save the marinade for later).
  • Saute the Tri-Tip for 2 minutes on each side to get it brown. Remove from the pot and set aside. 
  • Pour in the wine and cook for 1 minute. Deglaze the pot (scrape the bottom of the pot to get all the cooked-on bits off the pot). This is important to prevent the Instant Pot from getting a ‘burn’ notice. 
  • Pour the remaining marinade into the pot then add the beef broth.
  • Place the rack in the bottom of the pot and set the Tri-Tip on the rack.
  • Secure the lid and place the valve in the sealed position. Cook on high pressure for 30 minutes. (It will take 10 to 15 minutes for the Instant Pot to heat up.)
  • Let the Instant Pot release pressure naturally, about 20 minutes.
  • Remove the lid and add the carrots, onions, and potatoes to the Instant Pot. 
  • Secure the lid and place the valve in the sealed position. Cook on high pressure for 3 minutes then do a quick release (use an oven mitt to protect your hand from the steam). 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:

  • In a small bowl, whisk the cornstarch with the water.
  • Select the Saute setting on the Instant Pot. Bring the liquid in the pot to a boil and slowly add the cornstarch mixture. Cook for 2 to 3 minutes while whisking constantly. 
  • If the gravy is too thick, add additional broth to get the consistency you like. 

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, culotte roast or a California Cut.
  • Use an oven mitt or pad to protect your hands when you release the pressure from the Instant Pot.
  • If your tri tip is a bit thin then you will want to reduce the cooking time by a couple of minutes. If it still gets overcooked and is a bit tough then stick it back in the Instant Pot for another 30 minutes. The extra time in the pressure cooker will turn a tough piece of meat into one that falls apart so you can shred it.

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

Video

Nutrition

Serving: 1 | Calories: 468kcal | Carbohydrates: 24g | Protein: 40g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 142mg | Sodium: 980mg | Fiber: 4g | Sugar: 7g