Instant Pot Recipe for Tri Tip Steak: Pressure-Cooked Juiciness with Bold Flavor

This method transforms tough tri-tip into melt-in-your-mouth perfection in under an hour. The Instant Pot locks in juices while infusing bold flavor from a simple spice rub and aromatic liquids.

I developed this technique after years of trial and error with different cuts. The key is searing the meat first to build a flavorful crust, then pressure cooking to break down the fibers without drying them out.

The result is incredibly tender steak with a rich, deeply flavored cooking liquid that can be reduced into a quick pan sauce. It’s a foolproof way to achieve steakhouse quality at home.

Serve sliced against the grain with your favorite sides. Here’s how to make this restaurant-worthy dish with minimal effort.

Ingredients for Instant Pot Recipe for Tri Tip Steak

Simple ingredients, big flavor. This is steakhouse quality at home in no time.

The tri-tip is the star—look for well-marbled pieces at Costco or Whole Foods (they often have pre-trimmed options). Avoid anything labeled ‘select’ grade; go for ‘choice’ or ‘prime’ if you can find it. The beef broth matters too: Better Than Bouillon paste mixed with hot water tastes like you simmered it for hours. Fresh rosemary isn’t mandatory, but it adds that restaurant touch.

No red wine? Substitute beef broth plus a splash of balsamic vinegar. Out of Worcestershire? A dash of soy sauce works in a pinch. Don’t have smoked paprika? Regular paprika plus a pinch of cumin gets you close. The butter can be omitted for a lighter sauce, but it adds that glossy finish. If using fresh garlic instead of powder, mince it fine so it distributes evenly in the rub.

Leftover steak keeps beautifully in the fridge for 3-4 days. Slice and serve cold on sandwiches, or warm gently in the cooking liquid to prevent drying out. The sauce can be frozen for up to 3 months—just reheat slowly over low heat to maintain that silky texture.

Step-by-Step Instructions for Tri Tip Steak

Here’s the method I rely on for incredibly tender steak with rich, savory depth.

Step 1: Season and Sear the Tri-Tip

Pat the 2 lb Tri-Tip Steak dry with paper towels, then rub it with 1 tbsp Olive Oil. In a small bowl, mix 1.5 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, and 1 tsp Smoked Paprika. Coat the entire steak with this rub, pressing it in gently.

Set your Instant Pot to the “Sauté” function and add the remaining 1 tbsp Olive Oil. Once hot, sear the steak for 3-4 minutes per side until deeply browned. This step locks in juices and creates a flavorful crust. Remove the steak and set it aside.

Step 2: Deglaze and Build the Cooking Liquid

With the Instant Pot still on “Sauté,” pour in 0.5 cup Red Wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom—this ensures maximum flavor. Let the wine simmer for 1-2 minutes until it reduces slightly.

Add the 1 cup Beef Broth and 1 tbsp Worcestershire Sauce, stirring to combine. These liquids will infuse the steak with rich, savory notes as it pressure cooks. Return the seared steak to the pot, along with any accumulated juices.

Step 3: Pressure Cook to Perfection

Secure the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 30 minutes. The pressure cooking process breaks down the tough fibers in the tri-tip, ensuring it becomes fork-tender without drying out.

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. This gradual release helps the steak retain its juices. Carefully remove the steak and place it on a cutting board.

Step 4: Finish with Butter and Rest

In a small bowl, melt the 2 tbsp Butter and pour it over the steak. This final step adds a rich, velvety finish to the meat. If using, place the 2 sprigs Fresh Rosemary on top of the steak for a subtle herbal aroma.

Tent the steak loosely with foil and let it rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Slice against the grain before serving to maximize tenderness.

Serving Suggestions for Leftovers

Classic Pairings

I love serving this with garlic mashed potatoes—the creamy texture soaks up the rich cooking liquid beautifully. Use 2 lbs Yukon Gold potatoes for the perfect consistency. A simple green salad with balsamic vinaigrette adds freshness to balance the meal. 💛

Rustic Sides

For a heartier meal, try roasted root vegetables like carrots, parsnips, and potatoes. Toss them with 1 tbsp olive oil and roast at 400°F for 25-30 minutes. The caramelized edges complement the steak’s bold flavors perfectly.

Bread Options

Crusty bread is a must for soaking up the sauce. I prefer a baguette from a local bakery, lightly toasted. For something different, cheesy garlic bread adds indulgence—I use ½ cup shredded mozzarella and 2 tbsp butter for mine.

Light Accompaniments

A citrusy slaw cuts through the richness. Toss 4 cups shredded cabbage with ¼ cup mayo, 2 tbsp apple cider vinegar, and 1 tbsp honey. It’s refreshing and quick to make while the steak rests. 🥗

Wine Recommendations

Serve with the same dry red wine you cooked with, like Cabernet Sauvignon. For beer lovers, a dark porter or amber ale pairs wonderfully. The maltiness enhances the steak’s smoky notes from the rub.

Frequently Asked Questions