Mix barbecue seasoning, brown sugar, and black pepper together in a small bowl. Pat brisket dry with paper towels and season all surfaces with barbecue rub; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Breakout your Instant Pot for a sweet and spicy barbecue pork brisket, and use it to meal prep for the week ahead. We love this tender brisket in tacos, sandwiches, and on top of salads.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Weber KC barbecue seasoning | ||
| 2 tbsp. Hy-Vee brown sugar, packed | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| 1 (2-lbs.) brisket flat | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 large white onion, thick-sliced | ||
| ¼ c. Hy-Vee apple cider vinegar | ||
| 1 c. Hy-Vee apple cider juice | ||
| 1 c. water | ||
| Barbecue sauce, for serving | ||
| Coleslaw, dressed, forserving | ||
| Whole wheat flour tortillas, for serving |
Things To Grab
- Small bowl
- 8-quart Instant Pot
Directions
Add olive oil to an 8-quart Instant Pot on the saute setting. Once oil is hot, add seasoned brisket. Sear on all sides until deeply browned; about 6 to 8 minutes. Add onions to Instant Pot and push underneath the brisket. Slowly pour apple cider vinegar, apple cider, and water into Instant Pot. Seal lid onto Instant Pot. Seal lid onto Instant Pot and pressure cook on HIGH for 1-1/2 hours.
Once brisket has finished cooking, release the valve and allow steam to escape. Once steam has escaped, and pressure has released, carefully remove the lid.
Carefully remove brisket from Instant Pot and allow to rest for 5 to 10 minutes. Slice brisket into thin pieces and serve with barbecue sauce, dressed coleslaw, and whole wheat flour tortillas, if desired.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 100mg
- Sodium: 770mg
- Total Carbohydrates: 7g
- Protein: 20g
Daily Values
0%
Iron 10%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
Hy-Vee Test Kitchen