tri tip taco instant pot
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Dinner,  Instant Pot

Instant Pot Tri Tip Tacos

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I finally have another Taco Tuesday post for you all!! This time its a super easy tri tip taco made easy with the Instant Pot. It’s got loads of flavor, is super tender, and requires minimal effort.

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Rob and I made one of our not so common trips to Trader Joe’s recently. I love Trader Joe’s, you can find some great stuff for pretty cheap, its just not a particularly convenient location for us so our trips are somewhat more sporadic. On this particular trip, we spotted some vacuum sealed tri tip roast and decided to give it a try.

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Tri Tip comes from the sirloin of a cow and gets its name from its triangular shaped tip. Its reasonably well balanced fat content wise with moderate internal marbling and relatively easy to remove exterior fat caps. Overall, its really flavorful and quite tender; it’s not brisket but pretty close and a little cheaper and smaller.

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The Instant Pot was once again our friend here. It really made cooking the tri tip super easy and helps keep the meat moist. We seared the meat with a good spicy dry rub and then cooked it in a mix of beer, citrus, onion, and peppers.

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For the tacos, Rob decided to shave the meat more than shred it this time. The meat was really nice and tender and made this easy to eat. It also was a nice textural change from shredded or ground meat. Rob also turned the braising liquid and some of the solids into a really great sauce for the tacos. BE WARNED though, that sauce can be spicy! Rob had 2-3 chipotles plus a jalapeno in there, it was good but pretty darn hot.

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We topped them with a little sour cream and fresh, homemade guacamole.


Instant Pot Tri Tip Tacos

An easy Instant Pot shaved meat taco using a new favorite cut on meat!
Prep Time5 mins
Cook Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: beef, fish taco, guacamole, Instant Pot, mexican, salsa, Steak, taco tuesday, tacos, tex mex, tortilla, tri tip
Servings: 8 Tacos

Ingredients

  • 2-3 Lb Tri Tip Roast fat trimmed
  • heaping tsp cumin
  • 1/2  heaping tsp chipotle powder
  • 1/2  heaping tsp ancho chili powder
  • 1/4 Tsp Chili Powder
  • 1/4 Tsp Finely Ground Coffee
  • 1/4  tsp  Mexican oregano
  • 1/4  tsp  Garlic powder
  • 1/4  tsp Onion Powder
  • 1 Lime quartered
  • 1/2 Orange quartered
  • 1 Yellow Onion quartered
  • 4 Garlic Cloves smashed
  • 1 Jalapeno halved
  • 12 Oz Beer IPA or Wheat
  • 3 Canned Chipotles
  • 1 Bay Leaf
  • Salt and Pepper to taste

Instructions

  • Combine the spices and salt/pepper.
  • Remove the meat from the fridge and dry with paper towel about 30 minutes prior to cooking.
  • Coat the meat in the spice mix.
  • Either in a skillet over high heat or the Instant Pot using the SAUTE function on NORMAL or HIGH, warm a little bit of grapeseed oil.
  • Sear the meat on the top/bottom sides for about 2 minutes and then the edges for about 30 seconds.
  • Add the meat (if not already ito the Instant Pot along with the remaining ingredients and PRESSURE COOK on HIGH for 30-35 minutes.
  • Allow for a natural release for 10-15 minutes before venting the pressure.
  • Let the meat rest for about 10 minutes before carving.
  • While resting the meat, add the liquid, garlic cloves, onion, and peppers to a blender (be careful to avoid the citrus rinds). Blend until a smooth sauce is achieved.
  • Shave the meat into thin pieces against the grain.
  • Serve over warmed tortillas with sour cream, guacamole, the sauce, salsa, and/or cheese.
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