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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


  • 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


  • 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.