This vegetable soup from the Instant Pot is suitable for vegan and paleo diets.
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon dried thyme leaves
- 1 tablespoon paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 3 pounds beef brisket, trimmed of fat
- ½ teaspoon liquid smoke flavoring
- 2 tablespoons Worcestershire sauce
- 1 ½ cups barbeque sauce
Instructions
- Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
- Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on Low, 8 to 10 hours, until fork-tender.
- Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 9 g |
| Sodium | 1194 mg |
| Sugars | 13 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! Tender. Nice spicy flavor. Eliminated salt to cut down on sodium content.
Super easy and delicious. You can use lower cost meat and it is just as tender
I left the fat on, put it in the pressure cooker with 3 cups water per PC instructions, and cooked for 60 minutes. Removed the fat, strained the juice which had a lot of the spices so did not add any BBQ. Sliced against the grain and served with the juices. Ended up with 1.5 pounds of meat.
I made two 14 pound briskets in the oven. When I cooked it, I added three cups of water to pan and rest of mesquite liquid smoke to the pan, then laid brisket on wire rack in pan tightly covered. Cooked at 250 degrees at 1.5 hours per pound. The first brisket was marbled and I forgot to put the Worcestershire sauce to it and the second brisket I added. My family liked the first one better. In my ingredients I added a tablespoon of Chile powder to the mix and found I didn’t have to uncover the last hour. It came out just beautiful!
Was very tender! Added some extra spices. Was very good but not as good as Smoque in Chicago-BUT I would make again
Excellent as is!!!! Family and friends gave 5 stars!
Very, very good!!! I followed the recipe as written.
Excellent- sweet and spicy – very easy!
I have 2 picky boys and picky husband! All 3 loved this recipe! My husband was talking about it 2 hours later even. He said it was “Excellent” will make this again!!!
Delicious! Everyone really enjoyed this! Wouldn’t change a thing. Thanks to the submitter!!
My picky family loved this recipe
It turned out great. We used the remaining BBQ sauce as a dip. Next time I think I will flip the brisket over halfway through cooking so that all of it is in the sauce at some point.
Did not make any changes and should have put rub on and left it in the fridge overnight. However, cooked a 4 lb roast for 10 hours on low and came out oh, so tender. Delicious!! Will make again!!
I have made this brisket many times, following the recipe exactly. I have marinated on occasions and gone without on others. It’s great either way but if you have the time, I would recommend marinating before. I have trimmed the fat before but most recently, just leave it on and cook fat side up. It has never been dry or tough as some have stated, however I always buy a nice cut of meat, usually from Whole Foods. I suppose people who really dislike spice might not like this recipe as it can have a bit of a kick. Obviously, the bbq sauce you choose will have an affect on that as well. I like to mix it up and try a different one each time. I have received nothing but rave reviews from my picky husband as well as all of our family and friends who have tried it (at least 10) and have had multiple people ask for the recipe.
Delicious. Simple.
The only change that I made was to use Chipotle powder, instead of the Cayenne Pepper. The Chipoltle adds a nice bit of heat and a touch more smokiness. I don’t like thee bite/taste of Cayenne. The recipe is simple and easy to make. Makes great sandwiches?!
First of all thank you for this recipe. It was extremely easy and very tasty indeed. The only change I made was I had about a 4lb. brisket but still followed the recipe as is. I made up the dry rub the night prior to cooking and applied it and wrapped it tightly in saran wrap for the night. The next morning I mixed the liquid seasonings and poured it into my crock pot. While I was doing this I had pulled the wrapped up, dry rubbed brisket out and let it breath a little and let it warm a little. After 20 minites I tossed the meat in fat side up on top of this “bbq sauce” mixture. I set the cooker to warm for another 20 minutes, then went in and bumped it up to low and left it there for 7.5 hours without touching it. At that point I pulled the brisket out onto a baking sheet and let it rest about 15-20 minutes then sliced the entire thing up and stuck it back into the pot for another hour on warm while we made our sides. We absolutely loved this. It was a little much black pepper for me, but when paired with a nice sweet cream corn dish I got from here it blended perfectly.
Did not care for this. I followed the recipe exactly. I felt like the sauce was too overpowering, and even with trimming the brisket, it was too greasy.
I would have cooked it longer on low – at least one to two hours longer. Otherwise it was delicious
Amazing recipe, we have made to a few times
Yes liked the flavor