Instant Pot Recipe for Tri Tip Steak: Fork-Tender with Bold Spice Rub

This method transforms tough tri tip into fork-tender perfection using the Instant Pot’s pressure cooking magic. I tested this recipe in my tiny Boston kitchen, refining the timing until it consistently delivers restaurant-quality results.

The bold spice rub creates a flavorful crust while the pressure cooking breaks down the meat’s fibers. It’s a foolproof technique that works every time, even with less expensive cuts.

After just 45 minutes start to finish, you’ll have juicy, flavorful steak ready to slice against the grain. The meat practically falls apart when pierced with a fork.

Serve with roasted potatoes or a fresh salad for a complete meal. This technique never fails to impress.

Ingredients for Instant Pot Recipe for Tri Tip Steak

A bold spice rub and pressure cooking transform tri tip into fork-tender perfection with these carefully selected ingredients.

The tri tip cut is essential here. Look for well-marbled pieces—the fat keeps it juicy during pressure cooking. Most butchers will trim it for you, but ask for the fat cap left on for flavor. Whole Foods and Costco carry quality tri tip, or order from a local rancher. The spice rub components should be freshly purchased—old spices lose their potency after six months.

No tri tip? Bottom round roast works as a substitute, though it may need an extra 10 minutes under pressure. For the spice rub, chipotle powder can replace smoked paprika for a different heat profile. Low on fresh herbs? Dried rosemary at half the amount works fine. The beef broth can be swapped for water plus bouillon if that’s what you have on hand.

Store uncooked tri tip in the fridge for up to 3 days or freeze for 6 months. The spice mix keeps in an airtight container for 3 months. Cooked steak holds beautifully in the fridge for 4 days—perfect for meal prep.

Step-by-Step Instructions for Instant Pot Tri Tip Steak

Master the technique for achieving fork-tender meat with a robust spice crust in the pressure cooker.

Step 1: Season the Tri Tip Steak Generously

Pat the 2 lb Tri Tip Steak completely dry with paper towels to ensure a good sear. In a small bowl, combine the 1.5 tsp Kosher Salt, 1 tsp Black Pepper, 1 tbsp Smoked Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tsp Ground Cumin, and 1 tsp Dried Oregano.

Rub this spice mixture evenly over all surfaces of the steak, pressing gently so it adheres. The steak should be fully coated with a visible layer of spices. This bold seasoning will create a flavorful crust during searing and penetrate the meat during pressure cooking.

Step 2: Sear the Steak for Maximum Flavor

Set your Instant Pot to the “Sauté” function on high heat. Add the 2 tbsp Olive Oil and let it heat until shimmering. Place the seasoned tri tip steak in the pot and sear for 3-4 minutes per side until deeply browned.

You want to achieve a dark, caramelized crust on both sides—this adds significant depth of flavor. Don’t move the steak around too much; let it develop a proper sear. If your steak is thicker, you may need to sear the edges as well for 1-2 minutes each.

Step 3: Deglaze and Pressure Cook

Remove the steak and set it aside on a plate. With the Instant Pot still on “Sauté,” add the 1 cup Beef Broth, 2 tbsp Worcestershire Sauce, 1 tbsp Red Wine Vinegar, and 2 sprigs Fresh Rosemary to the pot. Use a wooden spoon to scrape up all the browned bits from the bottom—this ensures no flavor is left behind.

Return the steak to the Instant Pot, along with any accumulated juices from the plate. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 25 minutes. The liquid should come about halfway up the steak but not fully submerge it.

Step 4: Natural Release and Rest

When the cooking time is complete, allow the pressure to release naturally for 15 minutes. This gradual release prevents the meat from seizing up and becoming tough. After the natural release, carefully open the lid and transfer the steak to a cutting board.

Let the tri tip rest for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. The internal temperature should read at least 195°F for optimal tenderness.

Step 5: Slice Against the Grain and Serve

Locate the grain direction in the steak—it’s the lines running through the meat. Using a sharp knife, slice the tri tip thinly against the grain. Cutting against the grain shortens the muscle fibers, making each piece easier to chew.

Serve the sliced steak with the cooking liquid from the Instant Pot spooned over the top. The liquid will have reduced slightly during cooking and will be rich with the flavors of the spices and beef. This dish is best enjoyed immediately while the meat is at its most tender.

Best Sauces and Condiments for This Dish

Classic Chimichurri

This bright, herby sauce cuts through the richness perfectly. Blend 1 cup fresh parsley, 4 garlic cloves, ¼ cup red wine vinegar, ½ cup olive oil, 1 tsp red pepper flakes, and ½ tsp salt until smooth. I love how it adds freshness to the bold spices. 🌿

Creamy Horseradish

Mix ½ cup sour cream, 2 tbsp prepared horseradish, 1 tsp Dijon mustard, and 1 tsp lemon juice. This tangy kick complements the steak’s depth. I tested this with my nonna’s approval—she’s a tough critic.

Red Wine Reduction

Simmer 1 cup dry red wine, 1 cup beef broth, 2 tbsp butter, and 1 tsp rosemary for 15 minutes until syrupy. Drizzle over slices for a restaurant-worthy finish. The Instant Pot’s cooking liquid works as a base too.

Garlic Butter

Melt 4 tbsp butter with 3 minced garlic cloves and 1 tbsp fresh thyme. Spoon over hot steak for a rich, aromatic topping. I use this on everything from tri tip to garlic bread in my Boston kitchen.

Spicy Aioli

Whisk ½ cup mayonnaise, 1 tbsp sriracha, 1 tsp lime juice, and 1 minced garlic clove. This creamy heat pairs beautifully with the smoky paprika rub. My family can’t get enough of this.

Balsamic Glaze

Reduce 1 cup balsamic vinegar with 1 tbsp honey until thick. The sweet-tart contrast elevates the steak’s savory notes. I drizzle it in a zigzag pattern for presentation. 💛

Frequently Asked Questions