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4.5 from 24 votes

Easy Instant Pot Tri Tip Roast with Potatoes and Carrots

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Place the paprika, garlic powder, dry minced onion, salt, and pepper in a small dish. Mix well.
  2. Sprinkle over the entirety of your tri-tip and give a light rub to ensure it sticks.
  3. Place your instant pot on the saute setting and add the butter.
  4. 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.
  5. Quarter your onion and add the remaining ingredients to the instant pot with the tri-tip.
  6. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.