Instant Pot Shredded Brisket with Onions and Peppers
Instant Pot Shredded Brisket with Onions and Peppers
© Chef Laura Bonicelli
Smoky chipotle and honey create a beautiful caramelized crust on this fork-tender brisket that practically falls apart at first touch. The Instant Pot transforms what's traditionally an all-day affair into a weeknight possibility, while sweet onions and peppers add vibrant color and dep...
Prep Time
20 min
Cook Time
8 hr
Total Time
8 hr 20 min
Servings
4 servings
Ingredients
- 3 tablespoonsminced chipotle peppers in adobo sauce
- 1 tablespoonadobo sauce
- 2 tablespoonsextra-virgin olive oil
- 1 tablespoonhoney
- 2 teaspoonsground cumin
- 2 teaspoonskosher salt
- 1/2 teaspoonfreshly ground black pepper
- 1 1/2 poundsbrisket -- trimmed
- 2 medium yellow onions (peeled and sliced)
- 2 red bell peppers (stemmed, seeded, and sliced)
- 1/3 cupbeef stock
Instructions
- 1
Combine the chiles, sauce, oil, honey, cumin, salt, and pepper in a bowl. Rub the mixture all over and into the brisket on all sides.
- 2
Put your Instant Pot on "Saute" and add the oil. When the oil is hot, add the onions and peppers. Sauté for until onions are translucent. Turn the cooker off.
- 3
Pour the beef stock in and nestle the brisket into the vegetables. Cover the pot and cook on low for until the brisket shreds easily.
- 4
Remove the meat and shed.
- 5
If serving together, return the shredded meat to the Instant Pot and toss with the vegetables. Serve on a platter. Alternatively, serve the onions and peppers on the side of the shredded beef.
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.