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Instant Pot Brisket Taco Bowls

Savory Instant Pot Brisket Taco Bowls for Weeknight Wins

Enjoy these Instant Pot Brisket Taco Bowls, a comforting and flavorful meal perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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.
  • 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 romaine Adds crunch and freshness to the bowls.
  • ¼ cup minced cilantro Introduces a burst of freshness and color.
  • 1 ripe Hass avocado Creamy texture that elevates each bite.
  • 2 green onions sliced thin For a sharp, mild onion flavor that brightens the dish.

Equipment

  • Instant Pot

Method
 

How to Make Instant Pot Brisket Taco Bowls
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare for broiling: Preheat the broiler to 500°F and move the oven rack just under it.
  6. 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.
  7. Broil the cauliflower rice: On the other half of the sheet pan, toss the cauliflower rice with avocado oil and seasonings.
  8. Broil to crisp: Broil for about 5-10 minutes, or until everything reaches your desired level of crispiness.
  9. Assemble your bowls: Layer the cauliflower rice and brisket in bowls. Top with shredded romaine, avocado slices, minced cilantro, and green onions.
  10. Finish with flavor: Drizzle a touch of avocado oil over everything and sprinkle with a pinch of salt.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 20gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Letting the brisket marinate for at least 30 minutes (or overnight) ensures deeper flavor penetration. Properly sear the brisket for optimal flavor enhancement.

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