Slow Cooker

1. In a small bowl, mix together the cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, and red pepper flakes. Season the tri-tip even and all over with the seasoning mix. Add the prepared tri-tip to the slow cooker. You can season the meat directly in the slow cooker if you want.
2. Top with the onion, bell pepper, diced green chiles, and enchilada sauce.
3. Cook HIGH 4-5 hours or  LOW 8-10.
4. Shred the meat & keep in the slow cooker until ready to serve.

Instant Pot

1. In a small bowl, mix together the cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, and red pepper flakes. Season the tri-tip even and all over with the seasoning mix.
2. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot.
3. Add the seasoned tri-tip & sear a few minutes on each side until evenly browned. Remove the beef from the pot.
4. Add onions and bell pepper. Add more oil if necessary. Cook 3-5 minutes or until veggies are soft.
5. Pour in the enchilada sauce. Deglaze the bottom of the pot by scraping all the bits off with a wooden spoon. Stir in the diced green chiles. Add the tri-tip back into the pot.
6. Close lid and seal valve. Set high pressure and cook for 35 minutes. When cooking time is complete, let the pressure release naturally.
7. Open the lid. Shred the meat & keep in Instant Pot until ready to serve.