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This summer has been flying by! I have stayed extremely busy lately maintaining and bringing yards back to life for rental properties owned by my parents’ rental company, along with cleaning one that was left a complete and utter disaster. It’s sure kept me occupied this summer, which is good, considering that I’m off for the summer, but everyone else is working. It’s definitely kept me from getting bored, that’s for sure!
During the school year, we normally have a menu planned out for our dinners throughout the week, which makes both shopping and cooking so much easier. I’ve been really bad about keeping up on it this summer, and have been rarely cooking in the kitchen. It’s been so hot – the last thing I want to do is turn on the oven!
I decided to pick a handful of recipes I had been wanting to try and get back in the kitchen. One of these recipes was a barbecue beef brisket recipe that sounded delicious and would go perfectly along with some light, summer salads.
Barbecue Beef Brisket
Recipe from The Instant Pot Electric Pressure Cooker Cookbook
The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
- 3 tablespoons canola oil
- 1 (4-pound) beef brisket
- Freshly ground black pepper
- 1 large onion, cut into 1/8-inch slices
- 4 garlic cloves, minced
- 1 (6-ounce) can tomato sauce
- 1 cup water
- 1/3 cup brown sugar
- 2 tablespoons brown mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 3 tablespoons apple cider vinegar
- Preheat the Instant Pot by selecting Sauté on high heat. Add the oil.
- Season the brisket with salt and pepper. Once the pot is hot, brown the brisket on all sides, about 3 minutes per side. Remove and set aside.
- Add the onion and garlic and sauté for 3 minutes. Add the tomato sauce, water, brown sugar, mustard, Worcestershire, paprika, and chili powder and stir. Add the meat and secure the lid.
- Select Manual and cook at high pressure for 1 1/2 hours.
- Once cooking is complete, let the pressure release naturally for 10 minutes. Release any remaining pressure.
- Using tongs, remove the meat and let it rest. Select Sauté on high heat and add the vinegar. Simmer the sauce until thick, 10 to 15 minutes. Slice the meat against the grain and return it to the sauce. Serve.
We used the meat on sandwiches, and it was amazing! It was so tender and had the most delicious flavor. This is definitely a make-again recipe!
If you’re thinking about getting an Instant Pot, check one out!