Beef Brisket Apple Cider Vinegar Instapot

As we finish up fall and move into winter, I feel like the "turbo charge" button has been pushed on my family's busy schedule . . . along with an insatiable hunger to fuel it. I need hearty yet healthy meals that don't required me to devote and entire day in the kitchen whip up "good muscle-making grub," as my teen boys would but it. Beef is always at the top of their request list and my recipe forAncho Apple Cider Brisket for Instant Pot or is a simple, speedy and satisfying solution to their "what's for dinner" demands.

I've used an Instant Pot to reduce the cooking time on this braised-style brisket and upped the flavor with southwestern and seasonal ingredients. Read on for a fast, flavorful beef recipe and learn how to cook a brisket in the Instant Pot.Now, this recipe for Ancho Apple Cider Brisket for Instant Pot (which I originally created for Beef Loving Texans) isn't a smoked brisket as found in Texas barbeque joints, but instead a braised-style brisket which is another traditional way of preparing this lean beef cut, cooking long and low the oven (or slow cooker.) Personally, I love brisket ALL THE WAYS, and have found that braised brisket is the quickest way for me to get it on the table for my hungry. Smoking takes 6 to 12 hours and traditional braising or slow cooking can take 3 to 8 hours – who has time for that?!

Preparing an Instant Pot brisket reduces the cooking time significantly – only 45 minutes of actual cooking time, plus another 45 minutes combined for the appliance to come up to pressure and then naturally release steam at the end.  So, about 1 ½ hours start to finish. You can cut the time by manually releasing the steam valve after the cooking timer goes off, but I have experienced a more tender result by using natural release method.

A feature I LOVE about the Instant Pot (other than the reduced cooking time) is that the "saute" function can be used to brown meat and sear on spices to create a desirable crust that magnifies the final flavor. You can't do this in a slow cooker, you'd have to dirty up a big pot on the stovetop and then transfer.

This Instant Pot brisket is generously seasoned with a warm and lively blend of spices including cinnamon, Ancho chile powder, black pepper and salt. After that is rubbed well into all sides of the beef, it is quickly seared in the instant pot to bloom the spices and create a crispy, spicy crust.

After searing, the brisket is momentarily removed from the https://amzn.to/2z4iHLtInstant Pot and apple cider is poured in and brought to a light boil – here you will use a spatula to scrape up the residue left behind – those little bits of flavor will melt away into the cooking liquid to add boom-pow to the meat and finishing sauce! Now just pile up with slice onions, apple slices and fresh thyme. Add lid on and set the valve to seal, then kick back and do whatever you please while the Instant Pot does it's thaaaaang!

To make this Instant Pot brisket super yummy, I make a quick sauce with the cooking liquids that is lightly sweet, and just a touch spicy and smoky with Ancho chili.  This is a meal I like to serve in my favorite "meat-and-potatoes" way, in sweet potatoes (try my Cauliflower Sweet Potato) Mash with seasonal veggies on the side  – like photo below, my Autumn Crunch Quinoa Brussels Sprout Salad

What are you making in your Instant Pot? Have you ever had a braised brisket? Please share in the comments – XOXO Jennifer

Course: dinner, entree

Servings: 10

• 1 3- lb flat cut brisket, fat trimmed to ¼" (if not already trimmed)
• 2 Tbsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 2 tsp. ground Ancho chile pepper
• 1 tsp. ground black pepper
• 2 Tbsp. olive oil
• 2.5 cups 100% juice Apple Cider
• 1 large sweet yellow onion, sliced 1/3" crosswise
• 1 extra-large Granny Smith apple, cored and sliced to 1/3"
• 2 Tbsp. fresh thyme may sub 1 Tbsp. dried
• 1 Tbsp. Worcestershire sauce
• 3 Tbsp. honey
• 1 Tbsp. Apple Cider vinegar

1. In a small bowl, mix together salt, cinnamon, ginger, 1 tsp. Ancho chile powder, and pepper. Dry the meat with a paper towel and rub spice blend into both sides.

2. Turn the Instant Pot to the "sauté" setting. Add olive oil and let pot heat up. Sear the brisket well on each side, about 4 minutes per side. With tongs, remove brisket temporarily from Instant Pot. Leave on "sauté" setting and pour in apple cider. Use a wooden spoon to scrape up all crusty bits on bottom of the pot.

3. Stir thyme into pot and return seared brisket, fat side up. Pile sliced onions and apples on top of beef. Lock on lid to Instant Pot and set valve to "seal." Set on meat setting (or high pressure depending on pot) for 45 minutes or until fork tender.

4. After timer has gone off, Allow it to lose pressure naturally to keep the brisket tender. Time will vary depending on the size of the brisket.

5. Remove brisket from Instant Pot and let rest on a platter.

6. Meanwhile, strain off a good deal of the liquid, leaving about 3 cups total of juices and apple and onion bits left behind (they will be quite soft). Blend this mixture with an immersion blender until smooth, and then mix in Worcestershire, honey, vinegar and remaining Ancho chile powder. Turn pot on "sauté" function and allow to boil with lid off for 5 to 10 minutes or until thickening some.

7. Slice brisket across the grain and serve with sauce drizzled on top.

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Source: https://thefitfork.com/ancho-apple-cider-brisket-for-instant-pot/