00743 11 40 C 11 55. 007431 69 40 69 Brisket chili instant pot 47. The most delicious, fall apart brisket that can easily be made in the slow cooker or Instant pot!
I don’t really eat red meat. It’s not that I have anything against it. I’m not a vegetarian, I eat chicken, turkey and fish. It’s just that typically, red meat is not appealing to me. I would rather eat a piece of chicken or fish any day. I’ve never ordered a steak in a restaurant, and I’d choose a turkey burger or veggie patty at a BBQ.
But I really WANT to like it! My husband is a huge meat eater, and so are my kids and family. So, I keep trying to woo myself. I think I’ve finally done it! This is the first time I’ve tasted meat and never wanted to stop eating it. It’s the first time I actually understood the OMG face of a true, die hard meat eater who takes their first bite of a juicy steak, or the perfect short rib, or in this case, the perfect brisket.
I love using my slow cooker. It seriously makes the best meals, with minimal prep and easy clean up. Here’s the slow cooker I use. Actually, I’m making two because I know one isn’t enough. Seriously, I can’t believe I’m dreaming about meat. All the flavor starts with the rub.
And if you’re as freaking excited as everybody is about this dish and you need more awesome dinner ideas, I’ve got you covered with this FREE 5 Days of Dinner Meal Plan. Check it out and let me know what you think! Rub the spice mixture all over the brisket on both sides, then place the brisket in a slow cooker, fat side up. Sprinkle the minced garlic over the brisket and top with the sliced onions, on and around it. In a medium bowl whisk together the broth, soy sauce, and ketchup.
Pour into slow cooker until the brisket is just covered. Cook on LOW for 8 hours. Once done cooking, either keep in the slow cooker on WARM, or transfer to a wood board and cover with foil and let rest for 20 minutes. Meanwhile, whisk together the arrowroot powder and water in a small bowl to create a slurry. Pour the slurry into the liquid in the slow cooker and stir. The liquid will begin to thicken after 2-3 minutes.
Slice the meat against the grain and serve with sauce on top. Rub the spice mixture all over the brisket on both sides and set aside. Turn on the sauté function and add a little oil to the bottom of the pot. Sear the brisket for 2-3 minutes on each side until lightly browned. Turn off sauté function and place the brisket in a Instant Pot, fat side up. Pour into pot until the brisket is just about covered.
Cook on high pressure for 90 minutes, then let naturally release for 15 minutes and release remaining pressure. Remove brisket and let sit on wood board to rest. Press sauté function again and bring the liquid to a boil. Whisk together the arrowroot powder and water in a small bowl to create a slurry. Pour the slurry into the liquid in the Instant Pot and stir. Slice brisket against the grain, or shred with two forks before adding back to the sauce.
Keep warm until ready to serve. F for 3 to 4 hours or until very tender. You can skip the arrowroot slurry step and simply serve the brisket with the cooking liquid and it will be just as delicious! Like you, Laney, I am not the one in the house to select beef for the main protein of any meal. 2 cow from a local rancher and so I am always searching for new beef recipes. I did not use a brisket cut but rather wanted to work with the beef roasts in my freezer.