Recipe for the slow cooker that requires very few ingredients. a delicious comfort food.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (3 pound) beef brisket, trimmed and cut in half
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ medium red onion, quartered
- 3 chipotle peppers in adobo sauce
- ⅓ cup chopped fresh cilantro
- ¼ cup orange juice
- ¼ cup lime juice
- 2 tablespoons adobo sauce from chipotle peppers
- 8 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- ¼ teaspoon ground cinnamon
- 3 tablespoons avocado oil, divided
- 1 ¾ cups low-sodium beef broth, divided
- 3 bay leaves
- 2 large poblano peppers
- 1 large white onion, thinly sliced
Instructions
- Season both sides of the brisket with salt and pepper.
- Combine red onion, chipotle peppers, cilantro, orange juice, lime juice, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender. Blend until chipotle sauce is smooth.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When display shows Hot, add 2 tablespoons avocado oil. Using tongs, place a brisket half into the pot and sear, about 5 minutes per side. Transfer meat to a plate and set aside. Repeat with remaining brisket half.
- Add 1/4 cup beef broth to Instant Pot® and deglaze using a wooden spoon to scrape up any brown bits. Select Cancel to turn it off. Return brisket pieces to the pot. Pour chipotle sauce mixture over the brisket. Pour remaining beef broth on top and add bay leaves. Place lid on the Instant Pot® and set valve to Sealing. Select Meat/Stew setting on and set timer for 1 hour.
- Release pressure using the natural-release method according to manufacturer’s instructions, 20 to 30 minutes. Unlock and remove the lid.
- Remove meat to a platter and shred the meat with 2 forks. Remove bay leaves from Instant Pot®. Remove 2 cups of liquid from the pot and set aside; discard remaining liquid. Add reserved liquid to the pot and return shredded meat. Leave on Warm setting until ready to serve.
- Meanwhile, heat remaining avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion and saute until tender, 7 to 10 minutes. Serve meat with poblano peppers and onion on top.
- If you like more heat, add more chipotle peppers and adobo sauce, one at a time, tasting as you blend the sauce mixture.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 1348 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |