Okay, so, I’ve been messing around with my pressure cooker lately, and let me tell you, it’s been a game-changer in the kitchen. I decided to tackle a tri-tip the other day, ’cause why not? I’d heard good things about doing it in the pressure cooker, but I was kinda clueless about the timing.
First off, I grabbed my tri-tip, about 2 pounds, I think. I seasoned it up real good with some salt, pepper, garlic powder – the usual suspects. Then, I heated up some oil in the pressure cooker, you know, got it nice and hot. I tossed the tri-tip in there and seared it on all sides. Just a few minutes each side, nothing crazy. I wanted that nice crust.
After searing, I pulled the tri-tip out and set it aside for a sec. I poured some beef broth into the pressure cooker, maybe like a cup or so? Then, I put the tri-tip back in, on top of a trivet thingy. I’m not even sure I have to do that, but better safe than sorry, right?
Now, the tricky part – the cooking time. I did some digging online, and it seemed like everyone had a different opinion. Some folks said 20 minutes, others said 30. Some even said to go by weight. Jeez, it was a mess. I ended up going with 25 minutes at high pressure, just to be in the middle.
I locked the lid on the pressure cooker, made sure the valve was set to sealing, and set it to high pressure. Then, I just let it do its thing for 25 minutes.
- Sear the tri-tip: Heat oil, sear tri-tip on all sides.
- Add liquid: Pour beef broth into the pressure cooker.
- Pressure cook: Place tri-tip on trivet, cook at high pressure for 25 minutes.
Once the time was up, I let the pressure release naturally for about 10 minutes. I figured that was important. Then, I did a quick release to get rid of the rest of the pressure. Carefully, of course.
I took the tri-tip out of the pressure cooker and let it rest for a bit, like 10 minutes or so. You gotta let those juices redistribute, you know?
Finally, I sliced it up, and man, it was pretty darn good! Tender, juicy, and full of flavor. I think the 25 minutes was a good call, but next time, I might experiment a little more with the timing. Maybe I will try 20 minutes or 30 minutes.
My takeaway from this whole thing?
Pressure cooking tri-tip is definitely the way to go if you’re short on time. Just make sure you don’t overcook it, or it’ll be tough. And definitely let it rest after cooking! That’s it, folks. My tri-tip adventure in a nutshell. Or should I say, in a pressure cooker? Haha.
