Father’s Day Special: Pressure Cooker Tri-Tip with Potatoes

If you’re looking for a show-stopping recipe to surprise Dad this Father’s Day, this Pressure Cooker Tri-Tip Roast with Potatoes is the perfect choice. This dish is designed to celebrate such an important occasion with incredible flavor and love. With tender, melt-in-your-mouth beef and buttery golden potatoes, it’s guaranteed to have everyone asking for seconds. Let’s learn how to make this masterpiece!

Ingredients for Pressure Cooker Tri-Tip Roast and Potatoes:

Tri-Tip Ingredients:

• 1 tri-tip roast (approx. 2.8 lbs / 1.3 kg)
• Black pepper to taste
• 3 large onions, roughly chopped
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• 2 bay leaves
• Dried oregano to taste
• Smoked paprika to taste
• Salt to taste
• 1/2 cup dry red wine (or white wine, stout beer, or beef broth)
• Hot water to cover the meat
• Fresh parsley and scallions (cheiro-verde), chopped, to taste

Potato Ingredients:

• 6 large potatoes, boiled in salted water until fork-tender
• 1 heaping tbsp unsalted butter
• Drizzle of extra-virgin olive oil
• 3 whole garlic cloves
• Black pepper to taste
• Salt to taste
• Smoked paprika to taste
• Fresh parsley and scallions, chopped, to taste

Instructions:

Preparing the Tri-Tip:

1. Sear the Meat: In a very hot pressure cooker, add a generous drizzle of olive oil. Place the tri-tip fat-side down and sear well. Flip to brown all sides. Season with black pepper.
2. Sauté Aromatics: Remove the meat from the pot. In the same oil, sauté the onions, minced garlic, and tomatoes. Add the tomato paste and mix well.
3. Add Spices and Liquid: Return the tri-tip to the pot. Add bay leaves, oregano, smoked paprika, salt, and the red wine. Top with enough hot water to cover the meat. Add half of your fresh herbs.
4. Pressure Cook: Secure the lid and cook under pressure for about 45 to 55 minutes. Check the tenderness of the meat afterward; if needed, cook for a few more minutes.

Preparing the Potatoes:

1. Brown the Potatoes: In a large skillet, melt the butter with a drizzle of olive oil. Add the whole garlic cloves to infuse the oil. Place the pre-boiled potatoes in the pan and season with pepper, salt, and smoked paprika. Brown until they are slightly crispy.
2. Final Touch: Toss in the fresh herbs and mix well. Serve the potatoes alongside the sliced tri-tip, drizzled with the reduced pan sauce.

Prep time:

Approximately 1 hour and 30 minutes.

Servings:

Serves approximately 6 people.

Pro Tip:

Use a good quality red wine for a richer flavor profile. For a heartier twist, try using a stout beer. Always remember to properly sear the meat before pressure cooking—this locks in the juices, ensuring a more succulent result. When reducing the sauce, don’t rush. Use medium-low heat and stir occasionally until you reach your desired consistency. If you prefer a smoother sauce, strain the solids before reducing.

Why You’ll Love This Dish:

Tri-tip is a prized cut known for its tenderness and flavor. Pressure cooking is a fantastic technique to ensure even tough cuts become fork-tender in a fraction of the time. The golden potatoes provide the perfect textural contrast—crispy on the outside, soft on the inside. Whether you’re hosting a Father’s Day feast or a family Sunday lunch, this Pressure Cooker Tri-Tip with Golden Potatoes is a proven crowd-pleaser.

Cook this recipe for Father’s Day and watch everyone fall in love with the flavor and succulence of this incredible meal.