Okay, here’s my blog post about cooking a tri-tip roast in a pressure cooker:
So, I’ve been messing around with my pressure cooker a lot lately. It’s a game-changer, seriously. I decided to tackle a tri-tip roast the other day, and let me tell you, it turned out pretty darn good. I had never cooked tri-tip before so I thought it would be a challenge, but the pressure cooker made it easy.
First off, I went to the store and picked up a decent-looking tri-tip. I made sure to choose one that had some nice marbling, you know, the little white lines of fat throughout. That’s where the flavor’s at! Once I got home and get it all prepared, I got out my trusty pressure cooker. I’ve got one of those electric ones, but I’m sure the stovetop kind works just as well.
Before I even thought about putting the meat in the cooker, I gave it a good seasoning. I’m talking salt, pepper, garlic powder, the whole shebang. Just rubbed that stuff all over. After that, I heated up a bit of oil in the pressure cooker using the sauté function, then I tossed the tri-tip in there to sear it. Got a nice brown crust on all sides, about 2-3 minutes per side. This is an important step, don’t skip it.
Once the tri-tip was seared, I took it out for a sec and poured in some beef broth, about a cup. Then I put the tri-tip back in, put the lid on, made sure the valve was set to sealing, and set it to cook on high pressure. After doing some googling, I found out that you should cook it for about 30 minutes per pound.
- Choosing the Right Tri Tip: Good marbling is key!
- Seasoning: Salt, pepper, garlic powder, etc. Rub it in!
- Searing: Brown that baby up on all sides in the pressure cooker.
- Cooking Time: High pressure, 30 minutes per pound.
My tri-tip was around 2 pounds, so I set the timer for 60 minutes. Once the time was up, I let the pressure release naturally for about 15 minutes. Then, I carefully did a quick release to get rid of the rest of the pressure.
The Moment of Truth
I opened that lid, and man, the smell was amazing. I took the tri-tip out, let it rest for about 10 minutes—this is crucial, don’t skip the resting!—and then sliced it up. It was so tender, juicy, and full of flavor. I served it up with some mashed potatoes and roasted veggies. Dinner was a hit!
Honestly, cooking a tri-tip in a pressure cooker is the way to go. It’s so much faster than the oven or grill, and the results are just as good, if not better. If you’ve got a pressure cooker, you gotta try this. You won’t be disappointed. Using a pressure cooker is a great way to cook tri-tip!
