Instant pot tri tip
Super easy and quick Instant pot tri tip with vegetables dinner recipe.Cook it all in one pot and enjoy your dinner with the family.
Servings: 8 servings
Calories: 362kcal
Equipment
- instant pot
Ingredients
- 2 lb tri tip
- 2 tablespoon favorite dry rub *or see post or notes for the recipe
- 1 tablespoon vegetable oil i used olive oil
- 13 golden potatoes use more to fill the bottom of the pot
- carrots, celery, mushrooms optional
- 2 cups water
Instructions
- Add oil to the inner pot. Push on SAUTE button and let it heat up. Meanwhile rub your tri tip with the spices of choice or with the rub i provided in notes.
- Brown tri tip in the pot, both sides. Turn SAUTE mode off. Take meat out and place separately . Add washed potatoes in to the same pot ( peel them if you like to). Add more vegetables if using. Add water
- Place a trivet on top of those vegetables. Put browned tri tip on top of the trivet. Close and lock the lid. (if you dont have a trivet, just place the roast on top of potatoes)
- Cook on manual for 29 minutes for well done, or 17 minutes for medium rare. Quick release.
- Carefully open the lid and take the meat out. Slice it against the grain. If not served immediately, you can place sliced tri tip into the broth (dripping plus water) and let soak the juices.
Video
Notes
Rub recipe: 1 teaspoon of garlic powder, 1 tspn onion powder, 1 tspn paprika, 1 tspn black pepper and about 2 teaspoon of salt.
For Weight Watchers: myWW green plan 8 points, myWW blue plan 8 points, myWW purple plan 2 points per serving (points calculated using recipe builder in weightwatchers app)
Nutrition
Calories: 362kcal | Carbohydrates: 34g | Protein: 31g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 90mg | Potassium: 1500mg | Fiber: 7g | Vitamin C: 31mg | Calcium: 113mg | Iron: 11mg
