Keto Instant Pot BBQ Brisket

I know purists will scream that this keto instant pot brisket is not the same as an outdoor smoked brisket, but this was still pretty delicious in its own way, and only took 90 minutes from start to finish, where the typical brisket smoking process can take days.

Keto Instant Pot brisket. Late two winters ago (almost spring, actually), I was stuck inside with snow piled up everywhere, so when corned beef brisket went on sale, I picked up two. I had originally planned to make corned beef and cabbage in the slow cooker as I had done every March the last few years at home.

However, I bumped into two recipes that interested me but both of which used sugary barbecue sauce (I make my own). This version of similar recipes offers a smoky-flavored beef Instant Pot brisket that makes its own sauce right in an electric pressure cooker in less than an hour and a half.

The recipe below will take you through how I made this keto Instant Pot brisket from home, for serving as is with the pot sauce, with my homemade sugar-free bbq sauce, or shredded, for salads, tacos, lettuce wraps, etc.

INGREDIENTS

1 1/2 to 2 lb beef brisket, point cut
1/2 large onion, quartered or sliced coarsely
Kosher salt & coarse ground black pepper to taste

For the sauce:
1/2 cup water
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons hickory liquid smoke
1/2 teaspoon smoked paprika
1 tablespoon apple cider vinegar or sherry vinegar (optional)
1/4 teaspoon ground cayenne pepper (optional)
Your favorite sweetener (optional)
1 tablespoon Dijon mustard
1/2 teaspoon xanthan gum

DIRECTIONS

1. In a small bowl, combine the sauce ingredients and whisk together well. Set aside.

2. Scatter the onion pieces on the electric pressure cooker

3. Cut your brisket into roughly 3-4 equally-sized large chunks (important*) and season to taste.

4. Place over the onions in the pot, and pour the prepared sauce over the meat.

5. Set and lock the lid on the Instant Pot/electric pressure cooker, ensuring the vent is closed.

6. Set pressure cooker to “COOK” for 40-45 minutes (I actually did two sessions of 20 minutes). Let the pressure release on its own (natural release, not quick release).

7. Remove the meat pieces to a serving bowl or platter, shaking over the pot to remove excess liquid.

8. Add the mustard plus optional vinegar & spices to the liquid left in the pot and blend the onions with a stick blender.

9. Set the cooker/Instant Pot to the “Keep warm” or “Sauté” function, then dust the surface of the sauce with the xanthan gum and let rest a moment. Blend again or whisk the mixture to ensure there are no lumps and the sauce has slightly thickened to a smooth gravy consistency.

10. Serve hot immediately, plating the meat with the sauce or bringing the sauce to the table as a gravy, whichever you prefer.

Leftovers also keep very well and reheat nicely.

NOTES:

If you want to make this brisket without the sauce (planning to use your own sauce, or shredding the meat for salads, tacos, lettuce wraps, etc.): leave the onions on the bottom of the pot and leave out the sauce ingredients, and use 1 cup water per lb of meat and add in the liquid smoke called for in the recipe.

* Cutting the meat is important since this ensures thorough cooking as well as browning. Attempting this process with a whole brisket would not be successful.

Cook time: When using the electric pressure cooker/Instant Pot, remember that time indicated includes the build-up to the pressure, so it will actually be longer on your home’s clock, but the actual cook time is 20 minutes per pressure-cooking session. If you plan to shred the brisket once finished cooking, feel free to add another 20 minutes pressure cooking time for a total of 60 minutes. The reason I chose to stop and check after 20 minutes pressure cooking is because my brisket was very small and I did not want to overcook it.

Slow cooker method: Using the same directions, cook the brisket in your slow cooker on LOW for 8-9 hours, or on HIGH for 3-4 hours.

Gentle reheating suggestions:
Microwave: Place meat in portions with sauce poured over them into a covered microwave-safe dish and cook on medium-high 1-2 minutes from cold

Stove top: Place meat and sauce in a shallow sauce pan and heat on medium-low until sauce bubbles and the meat is cooked through (test to feel with a fork).