Brazilian recipe
Pressure Cooker Tri-Tip Roast
This pressure cooker tri-tip roast is a classic, prized for its incredible tenderness and ease of preparation.
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Ingredients
1 tri-tip roast (about 730 g)
1 teaspoon paprika
1 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons olive oil (divided)
1 onion
1 red bell pepper
2 cloves garlic
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1 cup water
3 sprigs rosemary
2 teaspoons cornstarch
1 teaspoon paprika
1 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons olive oil (divided)
1 onion
1 red bell pepper
2 cloves garlic
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1 cup water
3 sprigs rosemary
2 teaspoons cornstarch
Where to find ingredients
You can find fresh tri-tip roast at local butcher shops or the meat department of most supermarkets. Fresh produce, herbs, and pantry staples like vinegar, cornstarch, and Worcestershire sauce are available at any grocery store.
Preparation method
- Season the meat with the paprika
- Add 1 teaspoon of salt and the black pepper
- Let the meat rest at room temperature while you prepare the vegetables
- Cut the onion into thin half-moon slices
- Wash the bell pepper well
- Cut it in half lengthwise
- Remove the seeds
- Dice the bell pepper into pieces of approximately 0.5 cm
- Mince the garlic cloves
- Heat the open pressure cooker over medium heat
- Add 1 tablespoon of olive oil
- Sear the tri-tip in the pot
- Let it brown for about 4 minutes on each side
- Remove the meat from the pot and set aside on a plate
- Add the remaining tablespoon of olive oil to the pot
- Sauté the onion, bell pepper, garlic, tomato paste, and Worcestershire sauce
- Season with a pinch of salt
- Sauté everything for 1 minute
- Pour in the vinegar and the water
- Stir with a spatula, scraping the bottom well to loosen the browned bits
- Add the rosemary sprigs
- Place the meat back into the pot
- Close the lid and increase the heat
- Once the pot reaches pressure, reduce the heat to low
- Cook for 40 minutes
- Turn off the heat and wait for the pressure to release completely before opening the lid
- Carefully remove the meat and place it on a serving platter
- Dissolve the cornstarch in 2 tablespoons of the liquid from the pot
- Pour this mixture into the remaining sauce
- Place over medium heat
- Cook for 2 minutes while stirring until the sauce thickens
- Slice the meat and serve with the sauce poured over the top
Observations
This dish is the perfect choice for a practical and flavorful meal. Using a pressure cooker ensures the meat becomes exceptionally tender while creating a rich, full-bodied sauce.
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