Easy Instant Pot Tri Tip Roast with Potatoes and Carrots

Name: Easy Instant Pot Tri Tip Roast with Potatoes and Carrots
Prep time: 20 min
Cook time: 1 h
Yield: 8 serving
Ingredients: 3 pound tri-tip roast; 1 pound baby potatoes; 1 pound baby carrots; 1 large onion; 4 cups beef broth; 1 prig rosemary; 1 prig thyme; 2 bay leaves; 2 tablespoons butter; 1 tablespoon garlic powder; 1 tablespoon dry minced onion; 1 tablespoon paprika; 2 teaspoons salt; 2 teaspoons ground black pepper

User Reviews

4.5

24 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Servings
8
Calories
374 kcal
Course
Main Course
Cuisine
American

Easy Instant Pot Tri Tip Roast with Potatoes and Carrots

Yvette Arnold

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Tender, juicy tri tip roast with baby potatoes and carrots cooked to perfection in your pressure cooker. A complete family dinner in one pot!

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Ingredients

Servings

3 pound tri-tip roast
1 pound baby potatoes mix of red and gold
1 pound baby carrots
1 large onion
4 cups beef broth
1 prig rosemary
1 prig thyme
2 bay leaves
2 tablespoons butter
1 tablespoon garlic powder
1 tablespoon dry minced onion
1 tablespoon paprika
2 teaspoons salt
2 teaspoons ground black pepper

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Instructions

Place the paprika, garlic powder, dry minced onion, salt, and pepper in a small dish. Mix well.
Sprinkle over the entirety of your tri-tip and give a light rub to ensure it sticks.
Place your instant pot on the saute setting and add the butter.
Sear the tri-tip for 5 minutes, in the butter, on each side. Once finished, remove the meat, place the trivet insert inside the instant pot and place the meat on top of it.
Quarter your onion and add the remaining ingredients to the instant pot with the tri-tip.
Set on high pressure, or manual, and cook for 60 minutes, then naturally release for 20 minutes before manually releasing any remaining pressure. Enjoy!

Notes

If you don’t have any beef broth on hand, you can use water and beef bouillon. You can also use other flavors of broth in a pinch.
You can use other herbs, or remove the large sprigs of herbs, if preferred. These give the meat a lovely and aromatic flavor, but it won’t kill the dish to remove them.
There is no need to cut the baby potatoes. They will cook perfectly while whole.
You can cut the onion into smaller pieces, if preferred.
You can use oil instead of butter for searing the tri-tip.
This recipe must be made in a 6-quart, or bigger, instant pot.
If you don’t have any beef broth on hand, you can use water and beef bouillon. You can also use other flavors of broth in a pinch.
You can use other herbs, or remove the large sprigs of herbs, if preferred. These give the meat a lovely and aromatic flavor, but it won’t kill the dish to remove them.
There is no need to cut the baby potatoes. They will cook perfectly while whole.
You can cut the onion into smaller pieces, if preferred.
You can use oil instead of butter for searing the tri-tip.
This recipe must be made in a 6-quart, or bigger, instant pot.

Nutrition Information

Show Details

Calories 374kcal (19%) Carbohydrates 17g (6%) Protein 38g (76%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 118mg (39%) Sodium 1192mg (50%) Potassium 1035mg (30%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 8349IU (167%) Vitamin C 13mg (14%) Calcium 82mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 374 kcal

% Daily Value*

Calories	374kcal	19%
Carbohydrates	17g	6%
Protein	38g	76%
Fat	16g	25%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	118mg	39%
Sodium	1192mg	50%
Potassium	1035mg	22%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	8349IU	167%
Vitamin C	13mg	14%
Calcium	82mg	8%
Iron	4mg	22%