02.12.19

Instant Pot Texas-Style Brisket Tacos

Instant Pot Texas-Style Brisket Tacos

Texas, my Texas. How wonderful and great you are. Thank you for inspiring these Instant Pot Texas-Style Brisket Tacos.

Texas has given me so many things in life that I am so grateful for– and these Brisket Tacos are one of them. If you’ve never visited Dallas, Texas before– I encourage you to hop on the next flight and head straight to Mia’s for its brisket tacos. Holy yum!! Mia’s Tex Mex is a Dallas staple and arguably the best in town but it’s especially known for its brisket tacos. 

Mia’s won’t let me forget about the brisket tacos, lightly toasted flour tortillas topped with Monterey Jack, sautéed onions, poblano peppers and brisket bathed in its own gravy. Two tacos come to an order, surrounded by refried beans, rice, and a simple shredded salad. The best part? The side of that brisket gravy that sits in the center for dipping. Woah. Word on the street is that in the 90’s these were actually an off-the-menu item only served on Wednesdays. They’d serve them until they sold out and it wasn’t until customers lined out the door for brisket tacos that they finally added them to the menu. Thank goodness they did that! [Source: Dallas Observer]

Instant Pot Texas-Style Brisket Tacos

So, yeah, you know me. I have an admiration to recreate dishes like these in my own kitchen to healthify it up on a regular old weeknight. No way will I ever try to compete with my beloved Mia’s, but I will say they turned out absolutely fantastic!! And I know you and your family will just love this dish!

If you are using grain-free tortillas (I always use my favorite Siete Foods Cassava Tortillas) these Instant Pot Texas-Style Brisket Tacos are 100% paleo-approved. Or, if you are doing a Whole30, opt for lettuce cups to keep this dish compliant! It’s clean and absolutely delicious!!

Instant Pot Texas-Style Brisket Tacos

Instant Pot Texas-Style Brisket Tacos

instant pot texas-style brisket tacos
Serves: 8
Print
5 from 2 votes
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins

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 the Tacos:

  • 2 medium sized poblano peppers, sliced
  • 1 medium white onion, sliced
  • 1 tbsp extra virgin olive oil
  • tortillas, for serving
  • 2 tbsp cilantro, freshly chopped, for serving
  • 2 limes, cut into wedges, for serving

Instructions

Make the Sauce:

  • In a bowl, combine all of the for the sauce ingredients and whisk to combine. Set aside.

For the Brisket:

  • Trim excess fat from brisket and cut into 3 even large chunks. Season with kosher salt and pepper on all sides. 
  • Set Instant Pot to the "sauté" function. Once it is hot, add 2 tablespoons of olive oil and sear the brisket in batches, so as to not overcrowd the IP until a golden brown crust has formed on all sides, about 3 minutes per side. Transfer browned brisket to a plate. Continue searing brisket until all pieces browned. 
  • Once all the brisket is browned, turn Instant Pot to "off". Pour the sauce into the Instant Pot and nestle the brisket into the sauce. Lock lid onto the Instant Pot, making sure the vent is sealed. Press the "manual" and then set the time to 60 minutes. Walk away from the IP and let it do it's thing! ( Note: If your IP doesn't have a manual button, set it to 'high pressure').
  • When the cook time is complete, release the pressure manually by carefully turning the valve. When all of the pressure has been released, remove the lid and transfer brisket to a rimmed baking sheet (do not discard the remaining liquid in the IP). Using two forks, shred the brisket.
  • Ladle about 3/4 cup of the remaining juice from the Instant Pot over the meat and toss to coat. The brisket will start to absorb the liquid. Add an additional 3/4 cup of liquid to the meat and toss to coat one last time. 
  • With the remaining liquid still in the Instant Pot, set the Instant Pot to the "sauté" function and bring to a rapid boil. Cook, stirring occasionally, until the gravy thickens and reduces, 8 to 10 minutes. Remove from heat and use for serving.

For the Tacos:

  • During the last 10 minutes of the brisket cook time, sauté the peppers and onions. Heat a skillet, preferably cast iron, over medium high heat with olive oil. Once hot, add the poblano peppers and onions. Saute, tossing occasionally, until the vegetables are slightly tender, about 7 minutes. 
  • Assemble tacos by filling warmed tortillas with the brisket, poblano peppers and onions. Top with freshly chopped cilantro and a slice of lime and serve with a side of the gravy and a wedge of lime.

Notes

*to keep this dish Whole30, you can opt to serve the brisket in lettuce cups, stuffed in a sweet potato, or it's also great served 'burrito bowl' style with a little cauliflower rice.
*CROCKPOT METHOD:
  • Trim excess fat from brisket and cut into 3 even large chunks. Season with kosher salt and pepper on all sides. 
  • Heat a large pan over medium high heat with oil sear the brisket in batches, so as to not overcrowd the pan until a golden brown crust has formed on all sides, about 3 minutes per side. Transfer browned brisket to crockpot. Continue searing brisket until all pieces browned. 
  • Once all the brisket is browned, set crockpot to low for 6-8 hours. Pour the sauce into the crockpot and nestle the brisket into the sauce. Place the lid on top and let it cook.
  • When the cook time is complete, remove the lid and transfer brisket to a rimmed baking sheet (do not discard the remaining liquid in the crockpot). Using two forks, shred the brisket.
  • Ladle about 3/4 cup of the remaining juice from the crockpot over the meat and toss to coat. The brisket will start to absorb the liquid. Add an additional 3/4 cup of liquid to the meat and toss to coat one last time. 
  • Transfer the remaining 2 cups of liquid from the crockpot to a small pot. Bring liquid to a rapid boil. Cook, stirring occasionally, until the gravy thickens and reduces, 8 to 10 minutes. Remove from heat and use for serving.

12 Comments

  • Reply
    tave harvey
    March 23, 2021 at 3:03 am

    5 stars
    this recipe was amaze , such great flavor !Also a great recipe for a family dinner, keep doing what your doing !Your recipes rock!

  • Reply
    Kelly
    February 18, 2021 at 2:17 am

    If we can’t find brisket right now is there an alternative cut you would recommend?

    • Reply
      Alex
      February 19, 2021 at 5:40 pm

      flank steak would be great!

  • Reply
    Jessica P
    February 5, 2021 at 2:24 am

    I made these a while back and finally made them again tonight, and I don’t know why I waited so long! Super easy recipe, and the sauce thickened up so well. Can’t wait to make it again!

    • Reply
      Alex
      February 5, 2021 at 12:18 pm

      🙂

  • Reply
    Delicious Instant Pot Recipes Ready in 30 Minutes or Less - Camille Styles
    February 20, 2019 at 11:01 am

    […] Texas-Style Brisket Tacos, The Defined Dish […]

    • Reply
      Tommy Sanborn
      December 14, 2020 at 9:35 pm

      The recipe has me add a total of 1/2 cup liquid, but at the end has me taking out 1 1/2 liquid. What am I missing? I didn’t notice this until after I started searing the meat.

      • Reply
        Alex
        December 14, 2020 at 11:58 pm

        The meat will release its juices as it cooks so there should be plenty by the end of the cook time to pour over the meat and to create the gravy. Enjoy!!

  • Reply
    Jessica Wojtkiewicz
    October 19, 2020 at 11:17 pm

    Oh my goodness, this was AMAZING. I loved the sauce so much. I do have a question for you though… after the 60 minutes of cook time, the brisket was a little difficult to shred. Should I cook it under pressure for longer next time? Thanks!

    • Reply
      thedefineddish
      October 19, 2020 at 11:17 pm

      Yes, it seems that some IPs take a little longer. It’s so hard to know with these gadgets because 60 minutes for me was melt fall apart. If that happens to you, do an extra 15-20 minutes next time.

  • Reply
    @teramcgreal
    October 19, 2020 at 11:17 pm

    Hi Alex! New to my Instant Pot and to brisket. I have an enormous one from butcher box that I’ll looking to use. I’m guessing it’s about 6 pounds. How much additional time do I add to the instant pot assuming everything is doubled? Hoping it freezes well for easy taco nights!

    • Reply
      Whitney Arce
      January 13, 2021 at 4:04 pm

      5 stars
      These were so great! Such great flavor and were a big hit with the whole family! I’ve been wanting to try these but recently got a brisket from my butcher box and knew this was what I wanted to try. Definitely will make again!

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