Description
Delicious and easy pressure cooker dish for a keto-friendly dinner.
Ingredients
- 4 pounds beef brisket. Trim of some of the fat if you want.
- 2 TBSP Coconut oil + 2 TBSP Coconut oil for the instant pot (Affiliate Link)
- 2 cups of low sodium beef broth
- 2 TBSP smoked paprika
- 1 TBSP chili powder (Affiliate Link)
- 3 TBSP crushed garlic
- 1 tsp granulated garlic powder
- 1 tsp salt
- 2 tsp onion powder
- 1 tsp dried mustard powder
- 1/2 tsp ground cumin
Instructions
- Gather all the above ingredients and make a rub. Slather it all over the brisket.
- Turn on the Instant Pot (Affiliate Link) to saute. Add 2 TBSP of coconut oil. When hot, add the brisket. Cook for 5 minutes on each side of the meat to brown it.
- Add beef broth to Instant Pot (Affiliate Link). Turn the meat over to make sure it covers completely.
- Put on the lid. Turn off the Instant Pot (Affiliate Link) and change the settings to Meat/Stew. Set the timer to 1 1/2 hours. Once the pressure is pressurized, it will be 1.5 hours from that point.
- When the cooking is complete, allow the pressure to release naturally. It takes about 15 minutes. Then turn the lid to open.
- Use a fork and shred some of the meat. If there is too much excess fat that you don't want, remove with a fork.
- Serve warm. Add toppings if you want. I used Sour cream, shredded Mexican cheese blend, and fresh avocado.
Notes
Feel free to use more beef broth if needed.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: brisket recipe
- Method: pressure cooker
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 680.52 kcal
- Sugar: 0.67 g
- Sodium: 572.32 mg
- Fat: 54.33 g
- Saturated Fat: 23.36 g
- Trans Fat: 0.0 g
- Carbohydrates: 4.07 g
- Fiber: 1.18 g
- Protein: 42.28 g
- Cholesterol: 213.19 mg