This Keto Style Instant Pot Brisket recipe doesn’t use BBQ sauce nor does it use brown sugar. It’s so tender and juicy recipe that will explode spices in your mouth while enjoying it. Here is the thing about brisket, if you have never cooked one before. It needs to be cooked slowly, at a very low temperature for many hours in order to dissolve the tough connective tissues of the meat. Do that and the meat will be so tender that is should practically fall apart when you cut it.
If you can smoke a brisket of beef, that is the preferred method. The full flavors of the beef shine through when you smoke it, and it is at it’s most tender. Smoked brisket is some of the best BBQ you will have ever. No matter which way you choose to cook a brisket of beef, low and slow makes all the difference. As you may know, beef brisket is a tough cut of meat and usually needs many hours to cook to get super tender. But, did you know you could easily tenderize the brisket by using an Instant Pot? The instant pot does all the work for you to make a delicious beef. And it’s guilt-free without the sugar. The slow process breaks down the tough meat yielding very tender slices of beef.
Keto Instant Pot Beef Brisket Recipe
- 2.5 lb beef brisket
- 1/4 cup Keto BBQ seasoning (or any sugar free store brand)
- 2 tbsp avocado or other light tasting oil
- 4 slices peeled onion
- 2/3 cup water
- 2 tbsp apple cider vinegar
- 2 tbsp low sugar ketchup
Rub brisket on all sides with BBQ seasoning. Heat oil in Instant Pot on Saute function. Place the seasoned brisket into the pot and sear for 3 minutes per side. Remove with tongs and add the four slices of onion to the bottom of the pot. Place the brisket, fat side up on top of the onions. Whisk together water, apple cider vinegar and ketchup. Pour around the brisket. Cover and seal according to manufacturer’s instructions. Set to Manual, High Pressure and enter 60 minutes on the timer. When finished cooking, use the quick release function to remove steam and pressure. Once all steam is removed, unlock and carefully remove the lid.
Remove the brisket to a cutting board and let it rest for 10 minutes before slicing. When the brisket is done, you’ll want to let it rest for 30 minutes before slicing to serve. You’ll want to slice the brisket against the grain carefully with a sharp knife to break up the muscle fibers and make it even easier to eat. It’s easier to shred it, through it’s not as pretty when you serve it. Serve the sliced brisket with the onions and pan juices.
Serving Size: 2 slices (about 4 ounces)
- Net carbs per serving 1 g
- Calories 380
- Fat 28 g
- Carbohydrates 1 g
- Fiber 0 g
- Protein 29 g