Instant Pot Brisket Tacos

 

Tacos are one of my all time favorite meals to make at home. There are so many different taco takes. These Instant Pot Brisket tacos will be an easy win at your next Taco Tuesday!

 

Honestly, I generally make this with a pork shoulder or pork butt, but every once in a while we decide to use Brisket. This recipe works for either way!

You will likely have leftovers for a few days after making this recipe, unless you’re feeding a large group. For an easy repeat of this meal in the future, stick the leftover Brisket in the freezer! If you can’t wait to eat more brisket, you can keep those tasty leftovers in the fridge. Need some inspiration? How about a killer brisket grilled cheese sandwich or a rice bowl. 

I love to throw together a quick bowl for lunch.  Just add some rice, greens, whatever meat you have and then dress it up with a yummy sauce and avocado. I’ll probably have a whole post dedicated to this idea later, so stay tuned!

Anyway, back to the brisket!

 

Here's what I did...

This recipe has a few separate elements which may make it look a bit daunting, but I promise, its all very simple!

First, we threw together the spice rub and then browned the meat. Once the meat is browned, you just leave it alone and let it do its thing. That’s the beauty of the Instant Pot! 

Next we added the veggies and the liquids to the pot and began pressure cooking.

While the meat was cooking we made a quick slaw with the organic broccoli slaw mix from Trader Joe’s. Feel free to use regular cole slaw if you prefer. 

Once the slaw was made, we quickly pickled the onions and then made the aioli.

The last thing to do is prep the toppings and shred the meat once it’s done. 

We topped our tacos with chopped cilantro, pickled red onion, broccoli slaw and our favorite Chipotle Aioli. (Which we basically have in the fridge at all times 😁 )

See, I told you it was simple! 🙂

FINAL NOTES: The pickled red onion and the aioli really make the tacos shine but if you’re short on time you can use fresh onion or store bought pickled red onions and simply top with salsa. If you have the time though, definitely make the sauce and the pickled onions!

The great thing too, you can make the picked onions, the aioli and the slaw in advance if you want!

 

I hope you enjoy these Instant Pot Brisket Tacos!

-Kate

Instant Pot Brisket Tacos

Easy, delicious Brisket Tacos
Course Dinner, Main Course
Keyword Tacos
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Author Kate

Equipment

  • Instant Pot

Ingredients

Spice Rub

  • 2 tsp Cumin
  • 2 tsp Paprika
  • 2 tsp Ancho Chili Powder
  • 2 tsp Salt
  • 1 tsp Cayenne Pepper or to taste
  • Black Pepper to taste

Main Ingredients

  • Corn Tortillas
  • 2 Tbsp Olive oil
  • 3 lbs Beef Brisket
  • 2 Tbsp Dijon
  • 2 Tbsp Tomato Paste
  • ¼ cup Soy Sauce
  • 1 Tbsp Apple Cider Vinegar
  • 1 Cup Beef Broth
  • ½ Yellow Onion Chopped
  • 4 cloves Garlic Pressed or Finely Chopped
  • Cilantro to top
  • Avocado to top
  • Cole slaw/Broccoli slaw to top
  • Chipotle Aioli to top
  • Lime wedges squeezed, to top

Quick Broccoli Slaw

  • 2 cups Broccoli Slaw Mix
  • 1 tbsp Dijon
  • 2 tbsp Mayo
  • 1.5 tsp Apple Cider Vinegar
  • Salt & Pepper to taste

Quick Pickle

  • cup Apple Cider Vinegar
  • 1 tsp Salt
  • 2 tsp Honey or sugar
  • 1 cup Water

Instructions

Make the Brisket

  • Mix the dijon, soy sauce, tomato paste, broth and vinegar in a bowl and set aside
  • In a separate bowl, mix the salt, cumin, paprika, chili powder, cayenne and black pepper
  • Evenly coat the brisket chunks with the spice rub
  • Cut the seasoned Brisket into 1lb (ish) chunks
  •  Add the olive oil to the Instant Pot and turn on to Saute mode
  • Add the Brisket (do not overcrowd) and brown for 1-2 minutes on each side then remove from pot
  • Add the liquid mix to the pot and stir to make sure to get all the yummy crispy bits off the bottom of the pan (otherwise you will get the burn notice)
  • Add the garlic cloves and yellow onion to the pot
  • Add the Brisket back into the Instant Pot and cook on High Pressure for 90 minutes

While the Brisket is cooking, make the slaw & pickle the onions

  • In a medium bowl, mix the mayo, dijon, vinegar, salt and pepper
  • Add the slaw to the sauce, mix well, and refrigerate

Pickle the onions

  • In a small pot, bring the water, vinegar, salt and honey to a simmer
  • Slice 1/2 red onion, add to a heat safe glass bowl
  • Allow the liquid to cool for a few minutes, then pour the liquid over sliced onions and refrigerate

Back to the Brisket

  • Once the Brisket is done, allow the pressure to release naturally (15- 20 minutes)
  • Once the pressure is released, shred and mix!
  • Assemble your tacos and top with your favorite fixings!

Notes

We made a quick slaw with the organic broccoli slaw mix from Trader Joe's and topped the tacos with chopped cilantro, pickled red onion and our favorite Chipotle Aioli which we basically have in the fridge at all times 😁 
The pickled red onion and the aioli really make the tacos shine but if you're short on time you can use fresh onion or store bought pickled red onions and simply top with salsa. If you have the time though, definitely make the sauce and the pickles!
Enjoy!
 
If you like the recipe, please share it and let me know what you think! 🙂

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