Instant Pot Tri Tip Recipe
Best Instant Pot tri tip recipe with a dry rub and killer gravy using the drippings. Full of flavor cooked in your pressure cooker and quick.
Servings: 8
Equipment
Ingredients
- 3 lb tri tip
Tri Tip Dry Rub
- 1/2 cup brown sugar
- 1/2 tbsp paprika
- 1/2 tbsp chili powder
- 1 tbsp salt
- 1 tbsp garlic powder
- 2 tbsp olive oil
- 1 cup beef broth
- 2 tbsp cornstarch to thicken gravy
Instructions
- Trim the fat off your meat. Pat dry with paper towels and lay on a cutting board.
- Mix together ingredients for dry rub and pour half on top. Rub down with hands. Allow excess to fall off when you flip meat over.
- Pour remaining rub on bottom and rub down.
- Set pressure cooker to saute function. Pour olive oil inside pot. Place meat inside and brown for about 2 minutes on each side. Then remove and put on a plate.
- Turn pot off and pour broth inside. Use a wooden spatula to deglaze pot (scrape off stuck on bits off bottom of pot).
- Place a trivet inside your pot. Put your meat on top.
- Close lid and steam valve. Set to high pressure for 25 minutes followed by a 5 minute natural release if you like middle pink. If you want it more medium allow for a 10 minute natural release, then quick release remaining steam.
- Set on cutting board and allow to rest for 10 minutes before slicing.
- While you're waiting on meat to rest, make gravy in pot.
- Take out trivet and set pot to saute.
- In a small bowl ladle out some of your hot liquid. Whisk in 2 tbsp cornstarch until mixture is very smooth. Pour into pot that is bubbling. Use wood spatula to consistently stir so lumps do not form. Saute for about 1-2 minutes and then turn off. Pour gravy into a bowl. Slice and serve.
Video
Nutrition
Serving: 2oz | Calories: 372kcal | Carbohydrates: 15g | Protein: 36g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 112mg | Sodium: 1085mg | Potassium: 606mg | Fiber: 1g | Sugar: 13g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg