Instant pot brisket with vegetables (freezer prep)
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Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
10
Low
Nutrition per serving
Calories263.8 kcal (13%)
Total Fat14.9 g (21%)
Carbs18.1 g (7%)
Sugars3.1 g (3%)
Protein14.3 g (29%)
Sodium371.6 mg (19%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
2 Tbspolive oil
salt
1 Tbspgarlic
crushed
black pepper
to taste
1yellow onion
chopped
4bay leaves
2 lbsbeef brisket
2 cupscarrots
chopped
6red potatoes
chopped
2stalks celery
chopped
Not in bag
Instructions
Step 1
Press the sauté setting on your Instant Pot and heat the oil. Sauté the onions for 3 minutes until translucent. Set aside.
Step 2
Rub ground pepper, salt, and garlic onto the beef brisket. Place the meat in the Instant Pot and sear on all sides.
Step 3
Add all other ingredients to bag along with the brisket. Seal and freeze.
Day of cooking (can cook from frozen, add ~5 minutes to cook time with 5 min natural release)
Step 4
Add all bagged ingredients to pot along with beef broth and Worcestershire sauce. Cook on high pressure for 20 minutes with a quick release.
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