Smoky Instant Pot Beef Brisket

Beef, Pressure Cooker

Servings: Servings 6-8 people Source:

Ingredients

4-5 lbs beef brisket grass-fed

2 tsp salt

2 tsp ancho chili powder

2 tsp ground cumin

1 tsp paprika

1 tsp pepper

1 tsp dried oregano

1 tsp maple sugar

or coconut or brown sugar

1 tsp ground ginger

1/4 tsp chipotle chili powder

or cayenne (optional)

1 cup beef or chicken stock

1 Tbsp liquid smoke

Directions

If your brisket is in one large piece, cut with the grain of the meat into two equal-sized pieces. This will ensure more even cooking.

Combine all the spices in a small bowl. Sprinkle evenly over the meat and use your hands to really pat down and rub it into the meat. Let sit for 30 minutes.

Set the Instant Pot to Saute mode. Add 1-2 Tbsp cooking fat of choice (avocado oil, lard, bacon fat) and once shimmering, add one piece of brisket to the pot.

Sear meat on both sides until golden brown. Remove and set aside. Add the second piece of brisket and repeat.

Turn off the Saute function by pushing the Keep Warm/Cancel button. Add both pieces of meat back to the pot.

Combine the stock and the liquid smoke. Pour over the meat.

Lock the lid onto the pot. Set to Manual mode and use the + symbol to increase the cooking time to 60 minutes. Make sure the steam vent on the top of the lid is closed. The Instant Pot will start to pressurize and will begin counting down the time once it has reached pressure.

When the time is up, hit the Keep Warm/Cancel button and let the pot depressurize naturally. This will take around 30 minutes. Do NOT open the steam vent to depressurize manually. This will dry out and toughen the meat.

When the pot has depressurized (you will know when the valve in the top of the lid has dropped and you are able to take off the lid), remove the meat and slice against the grain. Serve with the juices. Enjoy!

Notes

Slow Cooker Instructions:

Cut and season the meat as above. You can either sear the meat in a skillet before adding to your slow cooker, or skip the searing step entirely. Add the meat and the stock/liquid smoke mixture to the slow cooker. Cook on Low for 6-8 hours until tender. Slice and serve.