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How to Make Instant Pot® Brisket Barbacoa with Poblano Peppers and Onions - A Step-by-Step Guide

For those who enjoy the rich, tender flavor of slow-cooked brisket, but don't have the time to spend hours in the kitchen, the Instant Pot® is a game changer. This Instant Pot® Brisket Barbacoa with Poblano Peppers and Onions recipe combines the convenience of pressure cooking with the bold, spicy flavors of traditional barbacoa.

Brisket is a thick cut of beef that is known for its intense marbling and deep, beefy flavor. When cooked low and slow, it becomes incredibly tender and succ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 25 mins
  • Additional Time: 20 mins
  • Total Time: 2 hrs
  • Servings: 8
  • Yield: 8 servings

  • 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.

    • Nutrition

    187 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 34mg
    • Sodium: 1348mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 17g
    • Vitamin C: 25mg
    • Calcium: 37mg
    • Iron: 3mg
    • Potassium: 468mg

    Categories

    Mexican recipes
    Beef recipes
    Main recipes
    Instant pot recipes
    Pressure cooker recipes