American Food · Budget Dinner · Instant Pot · Pressure Cooker

Instant Brisket

Over the weekend, I grabbed a big giant pack of brisket that was on sale for $18 and I know I can cut them up into 4 or 5 big pieces. Meaning 5 different meals. I have been shopping at Aldi, Sprouts, and Wal-Mart. Every time I go to Aldi, I always got a full cart of produce and meat and other stuffs like bread, pasta or egg and each time it cost me around $60, which will be almost double if I go somewhere else.

Now Brisket. I am not going outside to grill or smoke them. Not in the almost 100°, or maybe it has reached 3 digits, weather.

I have this image of sliced brisket on top of fluffy mashed potatoes. It had been a week y’all! The struggle is real 😂😂.

Still today I was debating if I should do the brisket or chicken. So I use my life line,  I phone a friend. Not literally phone a friend. I asked my husband, Beef of Chicken for dinner. Thought would be better to ask him rather than play rock paper scissor between my left and right hand. He said Beouf.

The challenge is to have dinner ready in an hour. Start by the time we get home. While I was still at his office waiting for him to finished his work. Searching for ideas with no luck.

5 pm he was done. We drive home, passed IHOP who was calling my name for their $0.59 stacked pancake for today only deal. But the parking lot was packed and I saw people outside waiting. 🙄Nah…brisket it is. But what am I gonna do? I have no idea what to make out of that brisket at home.

Got home, dragged that huge piece of meat from the fridge. Cut the portion I want to cook today and cut the rest and store in vacuum pack and into the freezer.

Instant pot going to be my next life line.  I know I want to make some sort of rub and brown the meat. Drizzle olive oil into the pot. Press sautee and let it heat up the pot and oil. While that is getting warm and fuzzy feeling in the pot, I mix my rub. Coconut sugar 4 teaspoon, salt 2 teaspoons, 1 teaspoon black paper, 1 teaspoon thyme, 1 tablespoon onion powder, 1 tablespoon garlic powder and 2 teaspoons smoked paprika. Mix and ru it all over the meat, which I pat dry first. Take the coated meat, and lay it down on the warm fuzzy oil in the pot. Fat side down.  Until all side brown. Pour in around 2 cups beef broth to deglazed the yummy bits from thw meat and the rub. Lay it down fat side up now. Closed the lid, sealed the ring, press manual 60 minutes. When it beeped, let it NPR, Natural Pressure Release so that the meat will still be moist.

While they are mingled in the pot, I started peeling my potatoes, cut them up in the same size for every pieces. I am using 3 huge yellow potatoes and 3 little ones. Put them all,1

after wash and rinse, into the pot. Pour some chicken broth just enough to cover the potatoes around half way. Add salt, pepper, and 2 cloves garlic, crushed.

Closed the lid, sealed the vent and manual 8 minutes. It will take time to get to pressure. I figured they will be done at around the same time. When I started my potatoes cooking, the beef was at 37 minutes left  And the potatoes pot was beeping when the beef still had 9 minutes.

I took the potatoes pot out after QR, add butter after draining some of the liquid out.

You don’t want to drained them all. You want some liquid left but not much. Ok added 1/4 stick of butter and 1/4 stick of cream cheese.

Mashed with potato masher and use spatula to mix or fold the cream cheese and butter until smooth.

Was done with the masher, wash it and my other pot with the beef already beeped and the pressure released.

Took the meat out and sliced them. Press sautee to reduce thw sauce. But I was impatient and did not reduced the sauce much. Scoop some mashed potatoes on the plate, arrange the beef, drizzle some of the sauce or put as much as you like.

I like mine with lots of sauce. My husband like it with just enough sauce. Everyone like it different way and that’s ok 😊.

Both my husband and my son approved this Instant Brisket.  Note to myself, next time add liquid smoke. That’d be great

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