It feels like work for both Rob and I has been keeping us pretty busy since we got back from vacation. As a result, I have been looking for simple recipes to make when we get home. We have made a lot of our go-tos and remade a few others that we haven’t made in a while. But the other night, we tried something new that was inspired by our trip to California: Instant Pot Tri-Tip Ragu.
Tri-tip is effectively the official cut of meat for California that is rare on the east coast. Its a cut out of the bottom sirloin of the cow, which means its pretty lean but has good flavor. It looks a bit like a small brisket or flattened tenderloin, but doesn’t really cost nearly as much as either of those cuts can. Its a great compromise between size, cost, flavor, and fat.
This recipe is basically a pot roast or chili that is turned into a shredded meat sauce. Its packed with flavor and the meat just really adds to that. I added a lot of my typical pasta sauce flavors like fennel seed, calabrian chili, thyme, and oregano. The really great part is when you release the pressure from the Instant Pot you just get so much aroma released all at once!
The Instant Pot really did make what would otherwise be a weekend low and slow in the oven meal a true weeknight possibility. It’s definitely one of the best aspects of the machine and why I really love it compared to a traditional slow cooker.
Instant Pot Shredded Tri-Tip Ragu
- 2-3 Lb Tri-Tip
- 1/4 Cup Flour
- 12 Oz Can Tomato Sauce
- 1/2 Yellow Onion diced
- 1/4 Cup Carrot diced
- 3 Garlic Cloves minced
- 3 Calabrian Chilis minced
- 1 Tsp Tomato Paste
- 1 Tsp Oregano
- 1 Tsp Thyme
- 1/3 Cup Red Wine
- 1/4 Cup Beef Broth
- 1/2 Tsp Fennel Seed
- Salt & Pepper to taste
- Using the SAUTE function on normal, heat a little high smoke point oil (grapeseed is my go to).
- Salt/pepper and flour the meat (cut into smaller pieces if need to fit in Instant Pot).
- Cook the meat for about 3-4 minutes per side.
- Remove and set aside.
- Add the onion and carrot, saute for 2-3 minutes.
- Add the garlic, herbs, spices, and chilis, saute for another minute.
- Add the wine, reduce for 1 minute.
- Add the tomato and broth, stirring to combine.
- Add the meat back in and PRESSURE COOK for 35-40 minutes.
- Natural release for 10 minutes.
- Shred the meat and stir back in.
- Serve over your choice of pasta.