These gluten free nachos are the perfect thing for a Super Bowl Party!  I used ground Buffalo meat but you can use whatever kind of ground meat you like!  I used Veggie Chips instead of corn chips but you can substitute whatever kind of chips you like.   I’ve also made these nachos using Inka Plantain chips…yumm!   I like the spicy chili ones.  

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​Sorry, I am not a huge football fan although, I know many of you are.  I like going to Super Bowl parties to hang out with family and friends, eat and watch the commercials!  It will be a fun time!  
I hope you enjoy the nachos!  Feel free to add or subtract ingredients to make them how you like them! 

GLUTEN FREE NACHOS:

1 lb ground buffalo or ground beef
A yellow onion- diced
2 tsp chili powder
2 tsp garlic powder
1 tsp smoked paprika
A tsp sweet paprika
1 tsp Italian seasoning
S & P
Shredded sharp cheddar to taste- If dairy doesn’t bother your belly!
1 can drained and rinsed black beans.
A handful of diced green onions for garnish.
1/2 cup chopped tomato.
A dollop of sour cream.
Your favorite Salsa to dip them in.  


I used my cast iron skillet to make these nachos.  Add 1 tsp coconut oil to your pan.  Add chopped onion.   Cook until soft.  Add ground buffalo and seasonings.  Cook until the buffalo is cooked through.  Add black beans.  Combine.  Turn off the heat and add chips and cheese.  Stir to coat chips in meat.  Add additional cheese to the top if you like it really cheesy as we do!  Put in the oven on broil for a few minutes to melt the cheese. That bubbly cheese deliciousness is almost ready to eat!  Add your other toppings!  Enjoy!  


IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE THESE:

Gluten Free Philly Cheesesteak Stuffed Potatoes


Gluten Free Beer Cheese Soup


As Always,

Best Wishes for Gluten-Free Dishes!

XO,
​
Michelle

This recipe was updated on 3/4/22.

WHAT HAPPENS IF I OVERCOOK THIS INSTANT POT TRI TIP?
If you accidentally overcook the tri tip, watch the video for the save to make it delicious! If you remove the tri tip at the correct time you will cook it to medium rare so don’t worry! But, if you get distracted and forget about it like I sometimes do, then there’s a risk of it overcooking.

HOW LONG DO I COOK THE TRI TIP?
The cooking time for this tri tip is 17 minutes for medium rare. If you want it to be rare, cook for 15 minutes. Medium well will cook for 19 minutes. If you would like it well done, your cook time is 22 minutes or cook it for 17 minutes and allow it to natural release until the vent is open. This gives you tender meat and is my favorite way to cook it.

IS IT SAFE TO COOK WITH A PRESSURE COOKER OR INSTANT POT?
We purchased a pressure cooker from Amazon and I was honestly really afraid of using it. I remember my Grandma opening the lid and stuff went flying.. not a pretty sight! I’ve heard horror stories of lids flying through ceilings and injuries. The new electric cookers are very easy to use! My Instant Pot is sealed so you cannot open it unless it is safe. I have the Instant Pot version, however, both of my girls have another pressure cooker and it is the same.  

I hope you are brave and enjoy this pressure cooker Tri-Tip recipe! Really- don’t be afraid! It was really easy to use! The beef came out perfectly medium rare. You can adjust the time by a minute to two minutes if you want it rare or well done.

WHAT YOU WILL NEED FOR THIS PRESSURE COOKER TRI TIP:

You will need the following items to make this recipe:
1- 2lb Tri-tip roast
1 pkg crimini or portobello mushrooms
A yellow onion
1 clove of garlic
2 whole carrots chopped
1/4 Cup Butter
3/4 Cups Red Wine or Beef Broth if you do not want wine.
Salt and Pepper. 
And of course a pressure cooker or Instant Pot. 

HOW DO I MAKE THIS TRI TIP RECIPE?
Allow the tri tip to come to room temperature for about 15 minutes before starting.

• Turn the Pressure cooker on with the Saute Function and add a little olive oil. 
• Season the meat with Salt and Pepper. 
• When the Instant Pot is hot, sear the meat on each side.  
•  Remove meat and set aside. 
•  Add veggies and butter. Sautee until softened. 
• Add wine and scrape the bits off of the bottom of the pot.
• Add Tri Tip back to pot and place on top of the veggies. 
• Shut off Sautee mode. 
• Put the lid on and seal the pressure cooker. 
• Turn on to Meat setting, which is high pressure, and adjust the time to 17 minutes. 
• Wait for it to cook 
• When it beeps, CAREFULLY release the pressure immediately using the quick release to keep the roast medium rare.  If you miss this step, turn the pressure cooker back on for another 20 minutes and your roast will be tender but no longer medium rare. If you let it depressurize on its own the roast will turn out tough. 
• In the video, you can see the difference between one taken out immediately and one that is put back in a cooked for the additional time. 
• Slice into sections so you can slice the tri-tip against the grain. 
• If you want to make a delicious gravy, Puree the contents of the instant pot. Pour back into the pot and turn on to sautee mode. Make a slurry of 1/2 cup water and 1/4 cup tapioca starch. Whisk into the puree. Stir until it thickens and serve with the meat.  
• Serve with your favorite side dish or as an open hot beef sandwich. 

WHAT IS A TRI TIP?
A Tri Tip is a triangular shape of meat that is from a cow. It is from the bottom sirloin. When you cut this meat, you will have to change the direction you are cutting in because the grain of the meat changes. It is a great cut of meat for the entire family to enjoy! You can find it at the grocery store and Costco! It is a lean cut of beef and requires minimal effort to get dinner on the table with this slow cooker recipe.
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This is an update from when I originally posted this recipe because I love my Instant Pot and use it all the time. I wanted to update the instructions because there seemed to be some confusion on the reviews. Hopefully, this helps as well as the video you can watch 

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AMAZON:

Here are some items from Amazon that might make making this recipe easier. If you buy them from my Affiliate Links I will get a small commission. It does not affect the price you pay but it does help compensate me for my blog.   Here are my policies and disclosures. 

WHAT INSTANT POT BRAND SHOULD I USE?
I have two different brands of pressure cookers. I have only used an electric pressure cooker. The brands I have are the Instant Pot one as well as the Pampered Chef one. I like them both equally. They allow me to make a hearty meal like this one!

WHY THIS IS ONE OF MY FAVORITE INSTANT POT RECIPES:
This Tri-tip is one of my favorite pressure cooker recipes because it is easy to make and tastes delicious. If you make the additional gravy from the sauteed veggies it is the perfect comfort food. You can whip up hot beef sandwiches in less than 40 minutes! Or mashed potatoes and gravy with delicious medium-rare beef in that time frame too! I love meals that are cooked in less than an hour!

WATCH THE VIDEO!
​In this video, I show you how to make this recipe.  I also show you what to do if you miss the beep and don’t release the pressure on time.  Don’t worry dinner isn’t ruined yet.  We can save it, it just won’t be medium rare but it will be tender.  

IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE THESE:
Instant Pot Teriyaki Beef

Hashbrown Soup in the Instant Pot

Instant Pot Pork Carnitas

Pressure Cooker Tri Tip

​Don’t be afraid of your pressure cooker! It makes meals quick and delicious!  This medium rare tri-tip is a yummy fast dinner.  I hope you enjoy it as much as we do.  
 

PREP TIME 8 mins
COOK TIME 17 mins
TOTAL TIME 25 mins

INGREDIENTS  

• 1 Tri Tip roast. About 2 lbs
• 2 whole Carrots- peeled and chopped.
• 1 Yellow onion- chopped
• 1 pkg mushrooms- cleaned and chopped.
• 1-2 cloves garlic- peeled and chopped.
• 1/4 C Butter.
• 3/4 cups red wine.
• 1 Pinch S & P

INSTRUCTIONS 

• Turn Pressure cooker on to Sautè and add a little olive oil.  
• Season the meat with Salt and Pepper. 
• When the Instant Pot is hot, sear the meat on each side.   
•  Remove meat and set aside. 
•  Add veggies and butter.  Sautee until softened.  
• Add wine and scrape the bits off of the bottom.  
• Add Tri Tip back to pot and place on top of the veggies.  
• Shut off Sautee mode.  
• Put the lid on and seal the pressure cooker.  
• Turn on to Meat setting and adjust the time to 17 minutes.  
• Wait for it to cook 
• When it beeps, CAREFULLY release the pressure immediately to keep the roast medium rare.    If you miss this step, turn the pressure cooker back on for another 20 minutes and your roast will be tender but no longer medium rare.  If you let it depressurize on its own the roast will turn out tough.  
• In the video, you can see the difference in one taken out immediately and one that is put back in a cooked for the additional time.  
• Slice into sections so you can slice the tri-tip against the grain.  
• If you want to make a delicious gravy, Puree contents of the instant pot.   Pour back into the pot and turn on to sautee mode.  Make a slurry of 1/2 cup water and 1/4 cup tapioca starch.   Whisk into the puree.  Stir until it thickens and serve with the meat.   
• Serve with your favorite side dish or as an open hot beef sandwich.  

NOTES
This Pressure Cooker Tri-tip is delicious and fast to make.   Make sure to release the pressure right away after it is cooked to keep it at medium rare.  If you let the pressure release on its own, it will be tough and chewy.  Don’t worry if you miss this step.  In the video, I show you how to save the meat and your meal.  


As Always,

Best Wishes for Gluten-Free Dishes!
​
XO,
​
Michelle

Happy Wednesday!  Hope all of you are staying warm and healthy!  My “under the weather” ended up being the flu. 
Our oldest daughter also got it two days after I had it.  It was a nasty one!  We had a fever for 8 days!  Along with the other lovely flu symptoms.   We are both still coughing which I found out can last a few weeks.  Yuck!  I pray that you and your family does not get the flu! However, we are on the mend and back to great health!  Yay!!

Our first winter visitors from Canada have arrived.  I am being diligent in my cooking to not contaminate it with my germs.  I have been washing my hands like crazy as well as Cloroxing our house!  We should own stock in Clorox at this point!  Hehe!

I made this delicious Jalapeno Chicken Cordon Bleu dish while I was sick.  I threw everything into a deep pan and baked it in the oven.  My family loved it.  It wasn’t too spicy so if you like heat, go ahead and increase the jalapeños or leave the ribs in the pepper for heat.

JALAPENO CHICKEN CORDON BLEU:

​8 chicken thighs.  Boneless and skinless.
1 package Canadian Bacon or Ham.
1 package goat cheese.
2-3 Jalapeños- cleaned with seeds and ribs removed and diced.
Pecorino Romano shredded cheese- to taste.
S & P.

1.  Layer Chicken in bottom of a deep baking dish.  Sprinkle a little EVOO or Coconut oil on the bottom to prevent sticking.  S & P the meat.

2.  Layer the goat cheese on top of the chicken.

3.  Sprinkle the Jalapeno peppers over the  top. You can sprinkle a little Pecorino Romano now if you like it extra cheesy!

4.  Layer a piece of Canadian Bacon or Ham over the top.

5. Sprinkle Pecorino Romano over the top.

6.  Cover with foil and bake in a 370 degree oven until cooked.

7.  Remove foil and cook a few minutes to brown the top.
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8.  Enjoy!!
 

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IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE THESE:

Gluten Free Honey Chipotle Shrimp
​
Gluten Free Tuscan Chicken


Gluten Free Jalapeño Chicken Cordon Bleu

INGREDIENTS  

• 8 Boneless Skinless Chicken thighs
• 1 Pkg Canadian Bacon or Ham
• 1 Pkg Goat Cheese
• 2-3 Jalapenos- remove the ribs and seeds for less heat. Chopped.
• 1 Cup Pecorino Romano Shredded Cheese- more or less depending on how cheesy you like it.
• 1 Pinch Salt and Pepper
• 1 Drizzle Olive oil

INSTRUCTIONS 

• 1.  Drizzle Olive oil in the bottom of a deep baking dish. 
• 2. Layer Chicken in bottom of a deep baking dish.  
• 3.  S & P the meat.
• 4.  Layer the goat cheese on top of the chicken.
• 5.  Sprinkle the Jalapeno peppers over the  top. You can sprinkle a little Pecorino Romano now if you like it extra cheesy!
• 6.  Layer a piece of Canadian Bacon or Ham over the top.
• 7. Sprinkle Pecorino Romano over the top.
• 8.  Cover with foil and bake in a 375 degree oven until cooked.
• 9.  Remove foil and broil for a few minutes to brown the top.
• ​10.  Enjoy!!

 
 
As Always,

Best Wishes for Gluten Free Dishes!
​
XO,
​
Michelle