This Mexican flavored tri-tip beef can be reused in many different recipes. Make this tri-tip recipe in your slow cooker or Instant Pot.
Updated 2019 with Instant Pot instructions
What is Tri-Tip?
Tri–tip is a triangular cut of beef from the bottom sirloin sub primal cut. It gets its name from its triangular shape. If you don’t see this particular cut of meat in your local grocery store, you should be able to find it at any butcher. Yes, you can use a different cut of beef, it doesn’t have to be tri-tip. Specifically with a slow cooker or pressure cooker, beef will cook down to be so tender so you can use the cheap, tough cuts.
Searing The Meat
To sear or not to sear, that is the question. I did sear my meat before I added it to the slow cooker this time but it’s an optional step. If you don’t have time or don’t want to sear your beef beforehand – don’t. It won’t make that much of a difference. I happen to have the slow cooker that allows you to brown the meat directly in the base otherwise I probably wouldn’t have taken the time to do so. For the pressure cooker, it’s a step in the instructions but they make it easy for you since there’s a saute function.
Other Mexican recipes you might enjoy:
You can find a homemade enchilada sauce recipe in my latest cookbook, The Low-Sodium Slow Cooker Cookbook. I haven’t added my homemade enchilada sauce to this blog yet but it’s listed below. Or if you’re not worried about the sauce being compliant, you can use store-bought, I’m not preaching here.
Homemade Paleo/Whole30 Slow Cooker Enchilada Sauce
15 ounces crushed tomatoes
12 ounces tomato paste
8 ounces tomato sauce
2 cups low-sodium vegetable or chicken broth
1 small onion, diced
2 garlic cloves, minced
1 tbsp lemon juice
1 tbsp chili powder
1 tsp oregano
1 tsp cumin
1 tsp salt
1/4 tsp pepper
Add all ingredients to the slow cooker. Cook HIGH 2-3 hours or LOW 4-6. Let cool then blend until smooth.
Shred The Chicken
The tr-tip should be so tender when it’s done cooking that it shreds easily with a fork. Keep cooking it until this is the case regardless of whether you cooked it in the slow cooker or pressure cooker.
Instant Pot Mexican Tri-Tip VIDEO:
- 2–3 lbs tri-tip
- 1 cup enchilada sauce
- 4 ounces diced green chiles
- 1 small onion, sliced or diced
- 1 bell pepper, sliced or diced
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp red pepper flakes
- 1 tbsp oil (for pressure cooker)
Optional step is to brown the meat prior to adding it to the slow cooker.
- Season meat with spices.
- Add onion, bell pepper, diced green chiles, garlic, and enchilada sauce to the slow cooker. Stir to mix well.
- Add seasoned meat on top.
- Cook high 4-5, low 8-10 hours.
- Remove meat from slow cooker. Shred, and place back in until ready to serve.
- Turn on the IP and select Sauté. Once hot add oil to the pot.
- Add the tri-tip and sear a few minutes each side until browned. Remove from the pressure cooker.
- Add onions, bell pepper, and diced green chiles. Cook 3-5 minutes or until soft.
- Pour in enchilada sauce. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add in garlic and all the seasonings. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 25 minutes per pound of tri-tip. Natural release pressure.
- Remove meat from pressure cooker. Shred, and place back in until ready to serve.
Pressure cooker: cook 25 minutes per pound of tri-tip so if you’re using a 2 pound cut of meat, cook high pressure for 50 minutes.
How To Serve The Mexican Tri-Tip
Ok so now that you have this wonderful, tender meat….what do with it? Pretty much whatever you want! You can obviously use it for lettuce wraps, enchilada or burrito fillings, but it’s also good for salads, casseroles, and even for breakfast with some eggs.
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