Instant Pot Brisket
Ingredients
The brisket
-
3
pounds
beef brisket flat, trimmed
-
1
tablespoon
avocado oil or olive oil
The rub
-
1 ½
teaspoons
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
smoked paprika
-
1
teaspoon
ground cumin
-
1
teaspoon
fine salt
-
½
teaspoon
black pepper
The sauce
-
1
can (6-ounce)
no salt added tomato paste
-
¾
cup
water
-
¼
cup
apple cider vinegar
-
2
tablespoons
Dijon mustard
-
3
tablespoons
light brown sugar
-
1
tablespoon
Worcestershire sauce
-
3
cloves
garlic, minced
-
1
teaspoon
dried oregano
-
1
teaspoon
chili powder
-
1
teaspoon
smoked paprika
-
1
teaspoon
fine salt
-
½
teaspoon
black pepper
-
¼ – ¾
teaspoon
liquid smoke (optional)
Optional slaw
-
1
bag (9-ounce)
coleslaw mix
-
⅓
cup
mayonnaise
-
3
tablespoons
apple cider vinegar
-
¼
teaspoon
garlic powder
-
to taste
salt & black pepper
Instructions
- Combine all rub ingredients in a small bowl and mix well.
- Rub the mixture over the brisket and refrigerate for 4-24 hours.
- Combine all sauce ingredients in a medium bowl and whisk well.
- Select the 'Saute' function on the Instant Pot, add oil, and brown the brisket for 2 minutes on each side.
- Pour the sauce over the brisket and lift it to ensure sauce gets underneath.
- Seal the lid, set the cooking time to 60 minutes at high pressure, and allow for 15 minutes of natural pressure release afterward.
- Remove the brisket and cover it with foil on a baking sheet.
- Bring the sauce to a boil using the 'Saute' function, cooking until thickened (about 13-15 minutes).
- Preheat the broiler, brush the brisket with sauce, and broil for 2-3 minutes on each side.
- Tent the brisket with foil and let it rest for 10 minutes before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
210
Total fat
8g
Total carbohydrates
6g
Total protein
25g
Sodium
635mg
Cholesterol
0mg
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