cover pic for Slow Cooker_Instant Pot Mexican Tri-Tip (Low-Carb, Paleo,Whole30) pin1

{VIDEO} Slow Cooker/Instant Pot Mexican Tri-Tip (Low-Carb, Paleo, Whole30)

  • Author: Fit SlowCooker Queen
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 6 1x


  • 23 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)


Slow Cooker

Optional step is to brown the meat prior to adding it to the slow cooker.

  1. Season meat with spices.
  2. Add onion, bell pepper, diced green chiles, garlic, and enchilada sauce to the slow cooker. Stir to mix well.
  3. Add seasoned meat on top.
  4. Cook high 4-5, low 8-10 hours.
  5. Remove meat from slow cooker. Shred, and place back in until ready to serve.

Instant Pot

  1. Turn on the IP and select Sauté. Once hot add oil to the pot.
  2. Add the tri-tip and sear a few minutes each side until browned. Remove from the pressure cooker.
  3. Add onions, bell pepper, and diced green chiles.  Cook 3-5 minutes or until soft.
  4. 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.
  5. Close lid and seal valve. Set high pressure and cook for 25  minutes per pound of tri-tip. Natural release pressure.
  6. 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.