Instant Pot Texas-Style Brisket Tacos Recipe

Instant Pot Texas-Style Brisket Tacos

Ingredients

For the Sauce

• 2 tbsp tomato paste
• 2 tsp Dijon mustard
• 1/4 cup coconut aminos
• 1/4 cup beef broth
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin

For the Brisket

• 3 lbs flat cut brisket
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp extra virgin olive oil

For Assembling the Tacos

• 2 medium poblano peppers, sliced
• 1 medium white onion, sliced
• 1 tbsp extra virgin olive oil (for sautéing vegetables)
• Tortillas for serving (use grain-free tortillas for paleo)
• 2 tbsp fresh cilantro, chopped, for serving
• 2 limes, cut into wedges, for serving

Instructions

Make the Sauce

1. Whisk together the tomato paste, Dijon mustard, coconut aminos, beef broth, chipotle chili powder, and ground cumin in a bowl. Set aside.

Cook the Brisket in the Instant Pot

1. Trim excess fat from the brisket and cut it into three large, even chunks. Season all sides generously with kosher salt and black pepper.
2. Set the Instant Pot to Sauté. When hot, add 2 tablespoons olive oil. Sear the brisket in batches, avoiding overcrowding, until a golden-brown crust forms—about 3 minutes per side. Transfer each browned piece to a plate.
3. Turn the Instant Pot off. Pour the prepared sauce into the pot and nestle the seared brisket into the sauce. Lock the lid and ensure the vent is sealed. Cook on High Pressure (Manual) for 60 minutes.
4. When cooking finishes, carefully release the pressure manually. Remove the lid and transfer the brisket to a rimmed baking sheet, keeping the liquid in the pot. Use two forks to shred the meat.
5. Ladle about 3/4 cup of the remaining cooking liquid over the shredded brisket and toss to coat. Allow the meat to absorb the liquid, then add another 3/4 cup and toss again.
6. With the remaining liquid still in the Instant Pot, use the Sauté function and bring it to a vigorous boil. Stir occasionally and reduce until the gravy thickens, about 8–10 minutes. Remove from heat and reserve for serving.

Sauté the Peppers and Onions

1. During the last 10 minutes of the brisket cook time, heat a skillet over medium-high heat with 1 tablespoon olive oil. Add the sliced poblano peppers and onion and sauté until slightly tender and lightly browned, about 7 minutes.
2. Warm tortillas and assemble tacos with shredded brisket, sauteed peppers and onions. Top with chopped cilantro and a squeeze of lime. Serve with a small bowl of the reduced brisket gravy for dipping.

Notes

Whole30 & Low-Carb Options: Serve the brisket in lettuce cups, over cauliflower rice, or stuffed into baked sweet potatoes to keep this meal Whole30-compliant or lower in carbs.

Crockpot Method

• Combine sauce ingredients and set aside.
• Trim and season brisket, then sear in a hot pan until browned on all sides. Transfer the seared pieces to the slow cooker.
• Pour the sauce over the brisket. Cook on LOW for 6–8 hours until the meat is tender and shreddable.
• Remove the brisket and shred with two forks. Ladle 3/4 cup of cooking liquid over the shredded meat, toss, then repeat with another 3/4 cup.
• Transfer the remaining cooking liquid to a saucepan and boil until reduced and thickened, about 8–10 minutes, to serve as gravy.

Freezer Tips

• Shredded brisket freezes well. Cool completely, then store in airtight containers or freezer bags with date labels.
• To thaw, transfer to the refrigerator overnight.
• Reheat gently in a skillet over medium heat with a splash of water or broth, or microwave in short intervals, stirring between intervals to ensure even heating.

Nutrition information is an approximation and should be used as a guideline only.

If you try this recipe, leave a comment below and share how it turned out. Enjoy your Instant Pot Texas-Style Brisket Tacos!