Well, hello there, juicy beef brisket. Oh, you’re full of flavor, AIP compliant, Whole30 and Keto friendly TOO? AND I can make you in the Instant Pot? My, my, my. Come hither.
OK, I will now stop talking to the piece of meat like it’s a….ahem…piece of meat. *I know. Groaner alert.*
You’ll find zero nightshades in this smokehouse style, lusciously fatty and tender brisket. For that smoky flavor, I use my Homemade Smoked Salt recipe. Then to make a dry rub, I add garlic powder, onion powder, and my favorite ginger powder ever from Anthony’s. Seriously, their ginger is the BEST powdered ginger I’ve ever tried. Its not bitter, and its nice and potently spicy. (I also love a teaspoon of it in hot water for a tummy-soothing tea!) Instead of the cayenne/chili powder/paprika normally called for in dry rubs, this ginger hits the spicy spot.
I love that this can be made in the Instant Pot versus the oven because: 1) It saves time. 2) It saves energy. 3) The brisket comes out juicier. Just about 3.5 hours til you have a beautiful brisket ready to slice, chop or shred.
Shred the meat for low-carb taco lettuce cups topped with my AIP Microwave Salsa (or even better, for a carb-up…make my AIP Cassava Flour Tortillas). Try the brisket chopped then sandwiched in between a couple of my Flaky Flat Cassava Breads, doused with AIP No-Cook Barbecue Sauce, and a few sliced Raw & Easy Paleo Pickles for a good ol’ thick and hearty AIP-friendly barbecue sandwich.
This is one of those meats that are great to make during a batch cook, or if you are having a flare and don’t have much energy to cook. The leftovers are superb for re-purposing; slice thinly and use in broccoli beef over plantain rice; grind up all the leftover bits and fats and cook along with some ground beef, onion, and pumpkin puree for a brisket-trimmings-chili; or cube and roast with some green onions, turnips and sweet potatoes and serve over greens for a filling, nutrient dense breakfast hash. OK, now I’m hungry.
What’s your fave way to use leftover meats? Tell me in the comments below!
- Press the SAUTE button on your Instant Pot.
- When display reads HOT, add the fat.
- Next add the brisket, fat side down, and sear for 10 minutes.
- Use a splatter screen to prevent burns and messes.
- While the brisket is searing, measure the spices in a small bowl and stir well together. This will be your "dry rub."
- Using tongs and a pancake turner or other rigid utensil, carefully lift the brisket and turn it over to sear on the opposite side. It may stick a little but this is normal.
- Brown for 10 more minutes, then press the CANCEL button.
- Allow to cool for 5 minutes, then pour the water over the top of the brisket.
- Sprinkle the dry rub over the top part of the brisket, and spread it out evenly.
- Close the lid, ensuring the vent is closed, then press MANUAL.
- Press PRESSURE to adjust to HIGH, and set time to 180 minutes.
- Allow program to run, then press CANCEL.
- Either carefully quick-release the pressure, or allow to de-pressurize naturally.
- Allow to cool in the pot for about 10 minutes, then transfer the brisket to a cutting board.
- Slice thinly using a serrated knife, and serve with juices spooned over as desired.