Easy Instant Pot Brisket Tacos
Brisket is one of my all time favorite things to eat! When cooked properly, brisket should be tender and full of flavor and can be enjoyed alone, on a BBQ brisket sandwich, or my favorite way...on a brisket taco! These easy Instant Pot Brisket Tacos are so easy to make and are full of flavor! Add some cheese and my favorite quick pickled red onions, and they are to die for!
Ingredients
For the Brisket:
- 2 tablespoon tomato paste
- 2 teaspoon dijon mustard
- ¼ cup soy sauce
- ¼ cup beef broth
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 3-4 lb. flat cut brisket
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoon extra virgin olive oil
For the Quick Pickled Red Onions:
- 1 medium red onion sliced thin
- 1 cup apple cider vinegar
- 1 tbsp. sugar
- 1 ½ tsp. kosher salt
Instructions
For the Brisket:
- Start by mixing the first 6 ingredients together in a bowl and set aside.
- Trim extra fat from brisket and cut into 3 pieces.
- Season the 3 pieces with salt and pepper.
- Set your Instant Pot to saute and add 2 tbsp. of olive oil.
- Once the oil is heated, brown each piece of brisket on all sides, then turn your Instant Pot off.
- Add the sauce that you mixed together in the first step to the Instant Pot.
- Place the brisket pieces on top of the sauce mixture.
- Place the lid on your Instant Pot and lock the seal in place.
- Set your IP to manual and cook for 60 minutes. If there is no "manual" button, choose high pressure.
- Once the cook time has finished, allow the pressure to naturally release for 15 minutes.
- Manually release the remaining pressure and remove the lid away from your face.
- Remove the brisket pieces and either shred them or cut them into pieces.
For the Quick Pickled Red Onions:
- Mix the apple cider vinegar, sugar and kosher salt together in a Mason jar or bowl.
- Add the sliced red onion.
- Place the lid on the Mason jar and seal tightly.
- Store in refrigerator for at least one hour before using.
- Refrigerate after opening.