Categories: Instant Pot
Ingredients
- 1.5 lb. beef brisket
- 2 tbsp. maple sugar, date sugar, or coconut sugar
- 2 tsp. smoked sea salt
- 1 tsp. black pepper
- 1 tsp. mustard powder
- 1 tsp. onion powder
- 1/2 tsp. smoked paprika
- 2 c. bone broth or stock of choice
- 1 tbsp. liquid smoke*
- 3 fresh thyme sprigs
Directions
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Remove the brisket from the refrigerator about 30 minutes before cooking. Pat it dry with paper towels and set it aside.
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Mix the spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder, and smoked paprika. Coat the meat generously on all sides. The rub will get a bit sticky due to the sugar.
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Set your Instant Pot to “Sauté” and allow it to heat up for 2-3 minutes. Grease the bottom with a bit of high heat cooking oil and add the brisket. Brown on all sides until deeply golden but not burnt. Turn the brisket to fatty side up and add the broth, liquid smoke, and thyme to the Instant Pot. Scrape the browned bits off the bottom and cover with the lid.
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Switch the setting to “Manual” and increase the cook time to 50 minutes. Once finished, allow the Instant Pot to release steam on it’s own (EDIT: I’ve found that using the quick release valve can leave large, leaner cuts of meat tasting a little dry). Remove the brisket from the pot and cover it with foil to rest. Switch the Instant Pot to “Saute” again to reduce & thicken the sauce (optional) with the lid off for about 10 minutes.
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Slice the brisket on a bias and serve it with your favorite whipped veg (this recipe for Creamy Whipped Parsnips shown here) and drizzle with the reduced sauce.