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–+ servings
Instant Pot tri tip roast and vegetables on a platter
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4.50 from 8 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!
Course Main Course
Cuisine American
Diet Halal, Kosher
Keyword Beef, comfort food, family dinner, Instant Pot Tri Tip Roast, one-pot
Prep Time 20 minutes
Cook Time 1 hour
Servings 8
Calories 374kcal
Author Stephanie Manley

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 sprig rosemary
  • 1 sprig 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

  • 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!

Video

Recipe Tips

  • 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

Calories: 374kcal | Carbohydrates: 17g | Protein: 38g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1192mg | Potassium: 1035mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8349IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 4mg
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