Step 1

Mix together the salt, pepper, garlic powder and ground cumin. Season tri-tip all over with blend. Optionally, at this point you can sear the meat all over in a skillet over medium high heat with a tablespoon of vegetable oil if you prefer to seal in the juices.

Step 2

Add the trivet to the Instant Pot pot and lay the sliced onions on top. Transfer the seasoned tri-tip on top of the onions and pour the salsa over.

Step 3

Cover and seal the Instant Pot. Hit Manual or Pressure cook and set the cooking time to 20 minutes per pound. This would be 40 minutes total. Let the pressure release naturally (about 10 minutes).

Step 4

Release seal, remove beef and shred meat. If you find it's not so easy to shred, pop it back in the IP for another 10-15 minutes (depending, all cuts of meat may differ). Pour cooked salsa and onion in blender or use immersion blender to puree until smooth.

Step 5

Shred meat and toss with 1/2 cup pureed salsa. Save balance, great for soup base or as an enchilada sauce.

Step 6

Cover and cook on low for 6-7 hours or until the meat is tender, and pulls apart easily with a fork.