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Y’all. My mom sent me an Instant Pot as an early birthday present. Well, okay, to be completely honest, my crockpot met a bitter end when my 5-year-old dropped the crock on the tile. At least it was the crock and not his foot, right?
Back to what I was saying. I am obsessed. The Instant Pot arrived last week, and I’ve used it 5 days out of 6 since it arrived. It’s amazing. I want to cook everything in my Instant Pot.
I have been obsessing over it for ages, but I was really scared to try and use it. You hear all kinds of scary things about pressure cookers and explosions…and I guess I was just a little gun shy. I didn’t want to lose my head.
So I did a ton of research. And then I got into looking at the different models and loved what I saw. Safety ratings, consumer ratings, reviews. Seriously. Check out how cool this is:
AND, my Instant Pot is super safe:
- Safety Lid Lock prevents accidental opening while the cooker is pressurized.
- Pressure Regulator ensures working pressure to be under the safety limit of 15.23psi (105kpa).
- Smart detection of a leaky lid (e.g. steam release is at the open position).
- Anti-blockage Vent design prevents food debris from blocking the vent.
- Using a magnetic sensor, Lid Position Detection monitors whether the lid is in an unsafe zone for pressure cooking.
- Automatic Pressure Controller keeps pressure always in the safe range.
- Excess Pressure Protection releases excess pressure into internal chamber in a dangerous situation.
- Automatic Temperature Control regulates temperature based on the type of program being selected
- High-temperature monitoring avoids burning food.
- Electrical current and temperature fuse that cuts off power if the current or internal temperature exceeds safety limits. source
I really could not find anything wrong with it. Even the price is amazing. And when my crockpot died, I asked my mom if she wanted to get this for my birthday, and because she’s an awesome mom, she did.
One of the first things we ended up making was a roast chicken. And it was phenomenal. But what I’m really impressed with is the way brisket turns out. Y’all. It’s amazing.
Did you know that you can sear your mean INSIDE the Instant Pot? Well, you can. And, this awesome recipe is Trim Healthy Mama friendly (S). I even added a bit of natural liquid smoke to help the whole brisket recipe along.
One-Hour Smoky Beef Brisket Recipe
- 3 lb. beef brisket
- 1 tablespoon date sugar or THM-approved sweetener
- 2 teaspoons Hawaiian salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon mustard powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon bacon fat or lard
- 2 cups beef stock
- 1 tablespoon natural liquid smoke (make sure it has no MSG!)
- 2 teaspoons thyme
Pull your brisket from your refrigerator 30 minutes prior to cooking, and pat it dry with paper towels.
While your meat is resting, combine the spices (sugar, salt, pepper, mustard, onion, and paprika) in a small bowl and mix into a rub. Rub all sides (and top and bottom) of your brisket with your spice mix.
Turn your Instant Pot on, and push the sauté button. While it heats up, add your fat and allow it to melt. Add your brisket and allow it to brown on all sides. You want it brown, not burnt, so turn frequently, remembering that the sides of your pot are HOT. I suggest tongs for this.
Once it’s sufficiently browned, turn your brisket fatty side up, and add the remaining ingredients. Push the “off” button and turn on the manual setting. Increase the cook time to 60 minutes, and turn the steam release to seal.
Allow your Pot to naturally let off the steam (about 15 minutes), and then remove your roast and cover with foil. If you’d like a sauce with your brisket, simply turn the Pot back to sauté and reduce the liquid by half.
Slice your brisket against the grain and serve with your favorite side.
If you choose to use a larger or smaller cut of meat, be sure to adjust the cooking time up or down approximately 10 minutes per half-pound. This recipe is phenomenal with sautéed cabbage and bacon, or coleslaw. You could also make cauliflower rice or even mashed cauliflower or parsnips.
You can make this work in a crockpot, but you’ll need to brown your brisket in a pan before you add it and cook for 6 to 8 hours on low.
What’s your favorite way to prepare brisket?