Instant Pot Brisket Taco Bowls Recipes
Briny brisket all seasoned up, then shredded to crispy perfection. Nuzzled up to some spiced cauliflower rice, shredded lettuce and avocado. Yes, that sounds like an epic meal to me! Now, what if I told you this recipe was an Instant Pot Recipe and Whole30 compliant? Dreamy, I know!
- 2 pound brisket
- 2 teaspoons fine salt
- 2 tablespoons mustard seeds
- 2 bay leaves
- 1 teaspoon nutmeg
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 2 tablespoons grated beetroot
- 3 tablespoons vinegar
- 3 cups bone broth (plus water)
- 16 ounces cauliflower rice
- 2 tablespoons avocado oil
- 1 teaspoon turmeric
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 heart of romaine (shredded or sliced)
- ¼ cup minced cilantro
- 1 ripe hass avocado (peeled and sliced)
- 2 green onion (sliced thin)
- Combine the brisket seasonings and rub into the meat. Add the beetroot and vinegar. Toss and set to marinate in the fridge for 30 minutes (or overnight).
- When ready to cook, heat the pressure cooker on sauté mode. When hot, add the brisket, fatty side down and sear for 2 minutes, then flip and sear the other side.
- Cancel the sauce function. Add in the bone broth, then enough water to submerge the brisket. Pour in any leftover marinade. Set to pressure cook on high for 50 minutes.
- Release the pressure manually. Remove the brisket from the pressure cooker and set it on a sheet pan. Shred with two forks.
- Place the oven rack right under the broiler. Heat the broiler at 500F.
- Spread the brisket out over half of the sheet pan and spoon a little liquid from the pressure cooker over it.
- On the other half of the sheet pan toss the cauliflower rice with avocado oil and seasoning and spread out flat on the sheet pan.
- Broil everything for 5-10 minutes, until desired crispiness.
- To make your bowls, distribute the cauliflower rice and brisket. Add shredded lettuce, avocado, cilantro and green onion.
- Drizzle everything with a little avocado oil and a sprinkle of salt.
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