Okay, folks, let’s dive into how I tackled cooking a tri-tip in my trusty Instant Pot. I’d heard mixed things, but I was determined to make it work, and let me tell you, it was a delicious experiment!
First, I grabbed my tri-tip, about 2.5 pounds. I patted it dry with some paper towels – gotta get that surface nice and dry for a good sear.
Next, I whipped up a simple rub. I’m a big fan of keeping things simple, so I mixed together some salt, pepper, garlic powder, onion powder, and a touch of smoked paprika. I massaged that rub all over the tri-tip, making sure every inch was covered in flavor.
Sear it up
Now, for the Instant Pot part. I set it to “Sauté” and added a glug of olive oil. Once it was hot, I carefully placed the tri-tip in and seared it for about 4-5 minutes per side. We’re looking for a nice, brown crust here – that’s where the flavor’s at!
After searing, I took out the tri-tip and set it aside. I poured in about a cup of beef broth – you could also use red wine, but I was feeling the broth today. I also added a sprig of fresh rosemary,I like that.
I put the trivet in the Instant Pot and placed the tri-tip on top. This keeps it out of the liquid, so it steams instead of boils.
Pressure Cook Time!
I sealed the Instant Pot, set it to “Manual” or “Pressure Cook” (depending on your model), and cooked it for 30 minutes. Yep, just 30 minutes! After that, I let the pressure release naturally for about 15 minutes. This is important, don’t quick-release it or it’ll get tough.
Once the pressure was released, I opened the Instant Pot and – magic! – a perfectly cooked tri-tip. I checked the internal temperature with a meat thermometer to make sure it was around 135°F for medium-rare.
Then take the tri-tip out and put it on the cutting * it sit for ten mins.
The Final Touches
I carefully removed the tri-tip and let it rest for about 10 minutes, tented with foil. Resting is crucial, people! It lets the juices redistribute, making for a much more tender and flavorful roast.
Finally, I sliced the tri-tip against the grain – this is super important for tenderness – and served it up. Oh my, it was juicy, flavorful, and perfectly cooked. The Instant Pot really did the trick!
So, there you have it! My journey to Instant Pot tri-tip mastery. Don’t be afraid to experiment and find what works best for you. Happy cooking!
