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Instant Pot Recipe For Tri-Tip Steak


  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 1 tsp Mustard powder
  • 1 tsp Onion powder
  • 1 tsp Cumin
  • ¼ tsp Black pepper
  • 1 tsp Garlic powder
  • ½ tsp Oregano

For cooking

  • 2-3 pounds Tri-tip Brisket roast fat trimmed
  • 2 cloves Garlic
  • 2 cloves Broth
  • Apple Cider Vinegar (ACV) or lemon
  • ½ cut Jalapeno
  • 2 tbsp Butter
  • ¼ cup Soy sauce or coconut aminos
  • 2 tbsp Liquid smoke
  • Bay leaf


  •  Add all the dry ingredients, i.e., paprika, mustard powder, onion powder, garlic powder, cumin, oregano, pepper, and salt, in a bowl and mix them. Marinate your tri-tip steak with mixed spices. The best way to get the utmost results is to let the marinated meat rest overnight.
  • Preheat your pressure cooker or an instant pot. Set the pot to the SAUTÉ function and keep the heat high.
  • Defrost your tri-tip steak and bring it to room temperature. At extremely low temperatures, the beef takes 50 % longer than the normal cooking time to cook.
  • Place the vegetables at the bottom of the pot. Next, place your tri-tip on top of the trivet and seal the meat. Let it cook for 30 to 35 minutes.
  • Let the pressure release naturally for 10 to 15 minutes before venting the pressure. Do not hurry while making the pot recipe. The results will be better and juicier than expected.
  • After the pressure is released, you will need to remove the roast and place it on a baking sheet. Put the tri-tip inside a broiler. Do not remove it until a brown crust starts to develop. The duration will depend on the positioning of the meat inside the oven and the type of the broiler.
  • When the crusts develop, take the dish out of the broiler and let it rest for ten more minutes. The meat has acquired some tenderness.
  • Meanwhile, prepare an onion and garlic puree inside a blender. Allow a final blending with the broth. Make sure the latter blends perfectly, leaving no residue.
  • Put the saucepan on a medium to high flame and start to thicken the sauce by regulating the heat. The volume of the sauce should reduce by 50%. At this point, add the butter and whisk it. Put it aside. Your sauce is ready to serve.
  • You will need to use soft hands to slice the meat into thin pieces at this point. This will give a gentler effect to the dish. Place the shredded meat with the sauce alongside, and your dish is ready.