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Trim Healthy Mama Instant Pot Brisket

I have had a brisket in my freezer for a months and I didn’t know what to do with it. This brisket was from the 1/4 quarter cow that we purchased. I am used to briskets being these large hunks of meat not this 1.5-2 lb piece I had in my freezer. I decided I would use my instant pot to cook it. I really like using my instant pot when I am busy and can’t use my crockpot. The above picture is how I served my hubby his.

This is how I made my plate. We both had mashed cauliflower as a side. I have a side salad and he had leftover broccoli salad. My kids had mashed potatoes as a side and that was it. There were no leftovers. They loved it!! If you don’t have an instant pot for this trim healthy mama s meal, you can use a crockpot and let it cook all day long. If you can find this size of a brisket, you need to make this recipe. It is honestly that good!! I will ask my meat market connection if he can get me this cut of me on a monthly basis. It really was that good. I might try it with a roast but I think the brisket cut with the marbled fat made a difference.

This cooks for 45 minutes in the instant pot after you sear each side. You then allow it cool in the pot until it it has naturally release, about 20-25 minutes. Allow it to cool 10 minutes and then cut against the grain. I hope you make this recipe soon.

THM S Instant Pot Brisket Recipe

Equipment

  • Pressure Cooker

Ingredients

  • 1.5-2 Lb Brisket
  • 1 1/2 T Brown Sugar Sub I used lakanto monkfruit with a a couple drops of blackstrap molasses
  • 1 T Smoked Paprika
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 1/2 t Salt
  • 3/4 t Black Pepper
  • 1/2 T Chili Powder
  • 1 T Liquid Smoke
  • 1 C Beef Broth
  • 1 T Oil for sauteing

Instructions

  • If you don't have brown sugar sub, mix your sweetener with the blackstrap molasses
  • Add all of the seasonings, minus the liquid smoke to the bowl and mix together well.
  • Coat your brisket with the seasonings.
  • Plug your instant pot in, press the saute button and add your oil to the pot. Once warm, sear your brisket for 3ish minutes on both sides.
  • After you have seared the meat, lay it flat in the pot. In a measuring cup measure 1 T of the liquid smoke and fill the rest of the way to the 1 cup line with beef broth. Add to the pot.
  • Place the lid on and seal. Make sure you valve is in the closed position. Press manual high and 45 minutes. Allow to cook until the pressure is naturally released. Remove lid and allow to rest for about 10 minutes.
  • Serve with your choice of on plan sides.

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