Okay, let’s talk about this tri-tip I cooked in my pressure cooker the other day. I’ve been wanting to try this for a while, and I finally went for it. Tri-tip can be a bit tough, so I figured the pressure cooker was the way to go to get it nice and tender.
First things first, I gathered my ingredients. I had a nice piece of tri-tip, about 2 pounds or so. Then I grabbed some olive oil, salt, pepper, garlic powder, onion powder, and some beef broth. Pretty basic stuff, nothing fancy.
Getting Started
I started by seasoning the tri-tip. I drizzled some olive oil all over it and then rubbed it in real good. Then I sprinkled a generous amount of salt, pepper, garlic powder, and onion powder on both sides. Gotta make sure it’s flavorful, right?
Next, I heated up some olive oil in my pressure cooker. I used the saute function, which is pretty handy. Once the oil was hot, I placed the tri-tip in there and seared it on all sides. This helps lock in the juices and gives it a nice color.
Pressure Cooking Time
After searing, I took the tri-tip out and set it aside for a minute. I poured in about a cup of beef broth into the pressure cooker. I also added a little bit more seasoning to the broth because why not?
Then, I put the tri-tip back into the pressure cooker, sealed the lid, and set it to cook on high pressure for about 50 minutes. Now, this time can vary depending on your pressure cooker and how big your tri-tip is. You might need to adjust it a bit.
- Season the tri-tip with olive oil, salt, pepper, garlic powder, and onion powder.
- Sear the tri-tip in the pressure cooker using the saute function.
- Add beef broth to the pressure cooker.
- Cook on high pressure for about 50 minutes.
The Waiting Game
While the tri-tip was cooking, I just chilled out. The pressure cooker does all the work, so you can relax or do something else. I think I caught up on some emails or something. Once the timer went off, I let the pressure release naturally for about 10-15 minutes. This is important, don’t quick release it or the meat might be tough.
The Big Reveal
After the pressure was released, I opened the lid carefully, and there it was, the tri-tip looking all juicy and tender. I took it out and let it rest for a few minutes before slicing. This helps the juices redistribute, so it stays nice and moist.
Finally, I sliced the tri-tip against the grain and served it up. It was so tender, it practically melted in my mouth. The flavor was great, too. The pressure cooker really did a great job of breaking down the meat and making it super enjoyable. I’ll definitely be making this again!
