There’s something undeniably comforting about a hearty bowl filled with flavor, especially after a long day. My journey to the perfect meal led me to discover these Instant Pot Brisket Taco Bowls, where tender brisket meets a medley of fresh, vibrant toppings. I’ll never forget the first time I took a bite—rich, savory brisket, crisp romaine, and creamy avocado all come together to create a delightful explosion of taste.
This recipe is more than just a dinner option; it’s a solution for those moments when you crave something homemade yet need to keep it simple. With just a handful of ingredients and the magic of your Instant Pot, you can transform a cut of brisket into a flavor-packed meal that impresses and satisfies. So, whether you’re restless from takeout fatigue or looking for a new family favorite, let’s dive into creating these delicious taco bowls that are both easy to prepare and bursting with goodness!
Why will you love Instant Pot Brisket Taco Bowls?
Hearty Comfort: This recipe combines tender brisket with fresh toppings, delivering a perfect comfort meal.
Speedy Cooking: Thanks to your Instant Pot, you can enjoy this flavorful dish in under 1.5 hours—ideal for busy weeknights!
Flavor Explosion: The savory brisket combined with spices and vibrant veggies creates a medley that’s sure to excite your taste buds!
Easy Prep: With just a few straightforward steps, you’ll have a delectable meal that looks and tastes gourmet without any fuss.
Crowd-Pleaser: Whether it’s dinner for your family or a gathering with friends, these taco bowls will impress everyone at your table!
Looking for a fresh twist? Be sure to check out my other delicious easy Instant Pot recipes to keep your weeknight meals exciting!
Instant Pot Brisket Taco Bowls Ingredients
• A savory blend of ingredients awaits!
For the Brisket
- 2 pounds brisket – Choose a well-marbled cut for ultimate tenderness.
- 2 teaspoons fine salt – Enhances the brisket’s natural flavors.
- 2 tablespoons mustard seeds – Adds a delightful crunch and tangy flavor.
- 2 bay leaves – Infuses a subtle, aromatic depth into the dish.
- 1 teaspoon nutmeg – A warm spice that complements the savory notes.
- 2 tablespoons grated beetroot – Gives a pop of color and natural sweetness.
- 3 tablespoons vinegar – Balances the richness of the brisket.
- 3 cups bone broth plus water – Ensures the brisket stays moist and full of flavor.
For the Bowl Base
- 16 ounces cauliflower rice – A low-carb alternative that soaks up the delicious juices.
- 1 teaspoon turmeric – Provides a warm hue and earthy flavor.
- 1 teaspoon garlic salt – Boosts the savory profile of your dish.
For the Toppings
- 1 heart of romaine shredded or sliced – Adds crunch and freshness to the bowls.
- ¼ cup minced cilantro – Introduces a burst of freshness and color.
- 1 ripe Hass avocado peeled and sliced – Creamy texture that elevates each bite.
- 2 green onions sliced thin – For a sharp, mild onion flavor that brightens the dish.
Give these Instant Pot Brisket Taco Bowls a try, and watch as they quickly become a family favorite!
How to Make Instant Pot Brisket Taco Bowls
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Marinate the brisket: Combine the brisket seasonings, mustard seeds, beetroot, and vinegar in a bowl. Rub into the meat and let it marinate in the fridge for 30 minutes. If you have time, marinating overnight deepens the flavors!
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Sear the brisket: When ready to cook, set your Instant Pot to sauté mode. Once hot, add the brisket, fatty side down, and sear for 2 minutes. Flip it over and sear the other side until nicely browned.
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Pressure cook: Cancel the sauté function. Pour in the bone broth and enough water to cover the brisket. Add any leftover marinade from the bowl. Secure the lid and set to pressure cook on high for 50 minutes.
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Shred the brisket: Once the cooking time is up, carefully release the pressure. Remove the brisket from the pot and place it on a sheet pan. Shred it into bite-sized pieces with two forks, allowing the juices to soak in.
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Prepare for broiling: Preheat the broiler to 500°F and move the oven rack just under it.
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Prepare sheet pan: Spread the shredded brisket on one half of the sheet pan while drizzling a little liquid from the pressure cooker over it for added flavor.
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Broil the cauliflower rice: On the other half of the sheet pan, toss the cauliflower rice with avocado oil and seasonings. Spread it out flat and get ready to broil!
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Broil to crisp: Broil for about 5-10 minutes, or until everything reaches your desired level of crispiness—keep an eye on it!
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Assemble your bowls: To serve, layer the cauliflower rice and brisket in bowls. Top with shredded romaine, avocado slices, minced cilantro, and green onions for a fresh finish.
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Finish with flavor: Drizzle a touch of avocado oil over everything and sprinkle with a pinch of salt to bring it all together.
Optional: Add a squeeze of lime for a zingy topping!
Exact quantities are listed in the recipe card below.
Tips for the Best Instant Pot Brisket Taco Bowls
Choose Quality Brisket: Select a well-marbled brisket for optimal tenderness and flavor. Avoid lean cuts, as they may turn out dry.
Don’t Rush Marinating: Letting the brisket marinate for at least 30 minutes (or overnight) ensures deeper flavor penetration, making your taco bowls even more delicious.
Mind the Searing: Properly sear the brisket until it’s browned on both sides. This step enhances the flavor through the Maillard reaction, creating a rich base for your dish.
Monitor the Broiling: Keep a close eye while broiling the cauliflower rice and brisket. They can quickly go from perfectly crispy to burnt in just a few moments!
Build Flavor Gradually: Layering the toppings—romaine, avocado, cilantro, and green onions—adds not only flavor but also texture and visual appeal to your Instant Pot Brisket Taco Bowls.
Adjust Seasoning: Before serving, taste and adjust the seasoning. A dash more salt or a squeeze of lime can elevate the flavor profile even further.
How to Store and Freeze Instant Pot Brisket Taco Bowls
Fridge: Store any leftovers in an airtight container for up to 3 days to maintain freshness and prevent spoilage.
Freezer: If you want to save some for later, freeze the brisket separately from the toppings in freezer-safe bags or containers for up to 3 months.
Reheating: When ready to enjoy, thaw overnight in the fridge and reheat the brisket either in the microwave or on the stovetop over low heat until warmed through.
Assembly Tips: Keep toppings like avocado and romaine separate until serving to preserve their texture and flavor in your Instant Pot Brisket Taco Bowls.
Make Ahead Options
These Instant Pot Brisket Taco Bowls are perfect for meal prep enthusiasts! You can marinate the brisket up to 24 hours in advance to enhance the flavors; simply combine the seasonings, mustard seeds, beetroot, and vinegar and rub it into the meat, then refrigerate. Additionally, you can cook the brisket and refrigerate it for up to 3 days before broiling. When you’re ready to serve, shred the brisket and broil it with cauliflower rice—this step ensures everything is just as delicious and fresh. Finish by assembling the taco bowls with toppings before serving for a delightful meal with minimal effort!
What to Serve with Instant Pot Brisket Taco Bowls?
Pairing your flavorful taco bowls with just the right sides can elevate your meal experience to new heights, creating a feast that delights the senses.
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Creamy Avocado Toast: The richness of buttery avocado on toasted bread complements the brisket’s savory notes perfectly, adding a delightful texture contrast.
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Zesty Lime Cilantro Rice: Infused with fragrant lime and fresh cilantro, this side brings a burst of freshness that enhances rather than competes with the taco bowl’s flavors.
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Charred Corn Salad: The sweet, charred corn hails from summer barbecues, adding a smoky-sweet touch alongside the robust brisket. It’s colorful and adds that extra crunch.
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Spicy Black Beans: Creamy black beans seasoned with spices make for a hearty and protein-packed addition. Their earthiness rounds out the flavor profile beautifully.
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Homemade Pico de Gallo: Fresh tomatoes, onions, and lime juice create a zesty topping or side that brightens up each bite of your brisket taco bowls.
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Tortilla Chips with Salsa: Perfect for scooping and sharing, crispy tortilla chips dipped in vibrant homemade salsa add a playful crunch and complement the heartiness of the meal.
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Margaritas: To drink, a classic margarita brings a tangy and refreshing balance to the rich flavors of the dish, making it a festive choice for any gathering.
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Chocolate Avocado Mousse: For dessert, this creamy, rich mousse offers a decadent yet healthy treat that echoes the avocado in your bowls, ensuring a cohesive meal experience.
Feel free to mix and match any of these ideas to create the perfect spread around your Instant Pot Brisket Taco Bowls!
Instant Pot Brisket Taco Bowls Variations
Ready to add your personal touch? Let your creativity shine through as you explore these fun and delicious variations!
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Spicy Kick: Incorporate diced jalapeños or a splash of hot sauce in your marinade for an extra heat boost.
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Herb Infused: Replace the cilantro with fresh parsley or basil for a different flavor profile that still brings freshness.
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Cheesy Goodness: Top your bowls with crumbled queso fresco or shredded cheddar for a creamy, melty delight.
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Vegetable Medley: Mix in additional veggies like bell peppers or zucchini with the cauliflower rice for added nutrients and flavor.
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Low-Carb Twist: Swap cauliflower rice for shredded zucchini or spaghetti squash to keep your meal light and refreshing.
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Tangy Surprise: Substitute apple cider vinegar for a sweeter note that complements the brisket beautifully.
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Sweet & Savory: Incorporate a tablespoon of brown sugar in the marinade to enhance the brisket’s rich, savory taste.
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Crunchy Toppings: Add crushed tortilla chips or toasted nuts on top for a satisfying crunch that elevates each bite.
Instant Pot Brisket Taco Bowls Recipe FAQs
What kind of brisket should I use?
Absolutely! For the best results, I recommend choosing a well-marbled brisket. This will ensure that your meat stays tender and juicy during the pressure-cooking process. Avoid lean cuts, as they may turn out dry and less flavorful.
How should I store leftover taco bowls?
To keep your leftover Instant Pot Brisket Taco Bowls fresh, store them in an airtight container in the refrigerator for up to 3 days. Make sure to separate the toppings like avocado and romaine to maintain their texture and flavor.
Can I freeze the brisket?
Yes, my friend! You can absolutely freeze the brisket. After shredding it, place it in freezer-safe bags or containers, making sure to keep it separate from the toppings. It will stay good in the freezer for up to 3 months. Just thaw it in the fridge overnight before reheating.
What if my brisket isn’t tender after cooking?
If you find that your brisket isn’t as tender as you hoped, don’t worry! Simply return it to the Instant Pot, add a bit more bone broth or water, and cook on high pressure for another 10-15 minutes. This should break down any remaining tough fibers and give you that melt-in-your-mouth texture.
How can I ensure my cauliflower rice is not mushy?
Great question! To prevent mushy cauliflower rice, make sure to toss it with avocado oil and seasonings before placing it on the sheet pan. Broiling at a high temperature (500°F) will give it that nice, crispy finish, so keep an eye on it during cooking!
Are there any dietary considerations I should be aware of?
Absolutely! This recipe is gluten-free and perfect for many diets, but be aware of the ingredients you choose. If you have allergies—especially to mustard seeds or garlic—consider substituting with alternative seasonings. Always feel free to customize the toppings according to your dietary needs for a truly personalized meal!
Savory Instant Pot Brisket Taco Bowls for Weeknight Wins
Ingredients
Equipment
Method
- Marinate the brisket: Combine the brisket seasonings, mustard seeds, beetroot, and vinegar in a bowl. Rub into the meat and let it marinate in the fridge for 30 minutes.
- Sear the brisket: Set your Instant Pot to sauté mode. Once hot, add the brisket, fatty side down, and sear for 2 minutes. Flip it over and sear the other side until nicely browned.
- Pressure cook: Cancel the sauté function. Pour in the bone broth and enough water to cover the brisket. Add any leftover marinade from the bowl. Secure the lid and set to pressure cook on high for 50 minutes.
- Shred the brisket: Once the cooking time is up, carefully release the pressure. Remove the brisket from the pot and place it on a sheet pan. Shred it into bite-sized pieces with two forks.
- Prepare for broiling: Preheat the broiler to 500°F and move the oven rack just under it.
- Prepare sheet pan: Spread the shredded brisket on one half of the sheet pan while drizzling a little liquid from the pressure cooker over it.
- Broil the cauliflower rice: On the other half of the sheet pan, toss the cauliflower rice with avocado oil and seasonings.
- Broil to crisp: Broil for about 5-10 minutes, or until everything reaches your desired level of crispiness.
- Assemble your bowls: Layer the cauliflower rice and brisket in bowls. Top with shredded romaine, avocado slices, minced cilantro, and green onions.
- Finish with flavor: Drizzle a touch of avocado oil over everything and sprinkle with a pinch of salt.