Okay, folks, let’s dive into my little kitchen adventure today with the Ninja Foodi and a nice cut of tri-tip.
So, I grabbed this tri-tip, right? It was about 2 pounds, I think. First thing, I patted it down with some paper towels. Gotta get that extra moisture off.
Next, I whipped up a quick rub. Nothing fancy – just some salt, pepper, garlic powder, onion powder, and a little paprika for color. I rubbed that all over the tri-tip, making sure to get every nook and cranny.
Prepping the Ninja Foodi
I put about a cup of beef broth into the Foodi pot. I could have used water or something. The broth just added some flavor, I guess. Then, I put the trivet in. You know, that little metal stand thingy.
The Cooking Process
I set the Foodi to “Pressure Cook” and set the timer for 20 minutes. Then Put the tri-tip on the trivet. High pressure, of course. Once it was done, I let the pressure release naturally for about 10 minutes. I know some people like to do a quick release, but I figure letting it sit is better for the meat.
After that, I switched it over to “Air Crisp”. I wanted that nice crust on the outside, you know? I set the temperature to 400 degrees and let it go for around 8-10 minutes. I kept an eye on it, of course. Wouldn’t want it to burn.
Checking for Doneness
- I used my meat thermometer – gotta make sure it’s cooked right!
- I was aiming for medium-rare, so around 130-135 degrees.
- Came out perfect!
I took the tri-tip out and let it rest for about 10 minutes before slicing it. Super important, letting it rest. Keeps all those juices inside.
Sliced it up against the grain, and man, it was good! Tender, juicy, and that crust…yum. Seriously, give it a try. It’s pretty easy, and the Foodi makes it even easier. You can go take a quick shower during the pressure cooking process.
