Instant Pot BBQ Brisket

Author: Angie Alt

Prep time: 10 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 40 mins

Serves: 4-6

Ingredients

Rub:
2 tablespoons coconut palm sugar
2 tablespoons Blackstrap molasses
2 tablespoons horseradish powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sea salt
1 teaspoon ginger powder
Brisket:
3-4 pounds beef brisket
4 garlic cloves, chopped
½ cup beef broth
1 cup BBQ sauce + ½ cup reserved (see note)

Instructions

Mix sugar and molasses into a paste, set aside.
Mix remaining rub ingredients, season the entire brisket with dry rub ingredients.
Next, as best you can, spread the molasses mixture over brisket. It may not spread well or evenly, but that is okay.
Place seasoned brisket in a large baking dish, cover, and refrigerate for 24 hours.
Cut brisket in half, place each piece in Instant Pot. Add garlic, broth, and BBQ sauce.
Close lid and set to meat/stew for 90 minutes.
When pot beeps, quick release the steam. Transfer brisket to cutting board and cover with foil to rest for 5 minutes.
Slice brisket and serve warm with reserved BBQ sauce.

Notes

The BBQ sauce I used and linked here is the Mastodon flavor by KC Naturals, however, any sauce, including making your own will work. The Nightshade-Free Cherry BBQ Sauce by Mickey would be great.

Recipe by Autoimmune Wellness at https://autoimmunewellness.com/instant-pot-bbq-brisket/