Try this Instant Pot Brisket recipe, or contribute your own.
Suggest a better description1. In a small bowl, combine meat tenderizer, celery salt, seasoned salt, and garlic salt. Rub spices into brisket. Put brisket in a large, heavy-duty Ziploc bag. Add the liquid smoke and Worcestershire sauce. Seal the bag and refrigerate to marinate overnight.
2. In the pressure cooking pot, stir together the barbecue sauce and water. Add the brisket fat-side facing up and any accumulated juices. Select High Pressure and 60 minutes cook time.
3. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 15 minutes, then finish with a quick pressure release. When the valve drops carefully remove lid.
4. Carefully remove the meat from the pressure cooker to a large platter. Slice the meat across the grain.
5. In a small bowl, stir together a little cooking liquid with additional BBQ sauce. Drizzle the mixture over the meat just before serving.
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Serving Size: 1 Serving (297g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 70 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 338.3mg | 12 % | |
Potassium 124.1mg | 3 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 16.4g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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