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Ingredients
Scale
- 2 ½ pounds Beef Brisket
- 1 tablespoon cooking oil
- 2 cups BBQ sauce, divided
- ½ cup water
- ½ cup salsa verde
- Tortillas (flour or white corn)
- 3 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon cracked black pepper (or ¼ teaspoon finely ground)
- ¼ teaspoon chili powder
- 4 cups unprepared coleslaw
- Handful of cilantro, chopped
- ½ cup light mayonnaise
- 1 teaspoon honey
- Juice of 1 lime (about 1 tablespoon)
- Salt and pepper, to taste
Instructions
- Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and chili powder.
- Rub the seasoning mixture all over the brisket.
- Sear brisket on all sides in a pressure cooker for about 3-4 minutes each.
- Add 1 cup BBQ sauce and water to the pot, then cover with the brisket.
- Set the cooker to PRESSURE COOK on high for 45 minutes.
- Vent the pressure when done and chop the brisket into chunks.
- Mix coleslaw and chopped cilantro in a bowl.
- Prepare dressing using mayonnaise, honey, lime juice, salt, and pepper, then combine with the slaw.
- Warm tortillas and fill with brisket, slaw, additional BBQ sauce, and salsa verde.
Notes
Let the brisket rest for a few minutes after cooking for tenderness.
Adjust spice levels based on personal preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg