Instant Pot Tri Tip and Vegetables

Glazed pot roast with potatoes, carrots, onions, thyme, and sauce.

4.52 from 167 votes

Instant Pot Tri Tip and Vegetables

Tri-Tip is a lean and budget-friendly cut of beef. The flavorful marinade transforms into a rich gravy that perfectly coats the roast and vegetables; dinner done and dusted.

Prep Time15

Cook Time33

Additional Time20

Total Time1 8

Course: Main Dish

Cuisine: American

Keyword: instant pot tri tip roast, tri tip in the instant pot

Servings: servings

Author: Dahn Boquist

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