American

Instant Pot Shredded Brisket with Onions and Peppers

Name: Instant Pot Shredded Brisket with Onions and Peppers
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4 servings
Ingredients: 3 tablespoons minced chipotle peppers in adobo sauce; 1 tablespoon adobo sauce; 2 tablespoons extra-virgin olive oil; 1 tablespoon honey; 2 teaspoons ground cumin; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 pounds brisket -- trimmed; 2 medium yellow onions (peeled and sliced); 2 red bell peppers (stemmed, seeded, and sliced); 1/3 cup beef stock

Instant Pot Shredded Brisket with Onions and Peppers is a beautiful and easy way to prepare tender brisket. it's perfect with potatoes or in a sandwich.

By Chef Laura Bonicelli

beefbell pepperonions

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 5 minutes 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 8 hours 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 (per serving)

115

Calories

Protein

Carbs

Fat

Fiber

1979mg

Sodium