Ingredients
Units
Scale
- 2 pounds brisket, cut into 1-inch pieces
- 15 ounces diced tomatoes
- 1 cup beef bone broth or low-sodium beef broth
- 1 small onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (or more)
- 1/4 teaspoon pepper
- 1 tablespoon oil (for Instant Pot)
Instructions
Optional step – add oil to a large pan over medium-high heat. Add brisket to the pan and cook, a few minutes on each side until meat is browned.
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 4-5 hours, LOW 8-10.
- Turn on the IP and select sauté. Once hot add oil to the pot. Add the brisket, bell pepper, and onion and cook a 5-7 minutes or until meat is browned and vegetable begin to soften. Drain grease if you need to.
- Add all remaining ingredients to the pressure cooker. Stir to mix.
- Close lid and seal valve. Set high pressure and cook for 40 minutes. When cook time is complete, naturally release pressure for 5 minutes then manually the remaining pressure.
- Prep Time: 10 minutes
- Cook Time: 5 hours
Nutrition
- Serving Size:
- Calories: 305
- Sugar: 3.3 g
- Sodium: 3332.9 mg
- Fat: 10.1 g
- Saturated Fat: 3.3 g
- Carbohydrates: 7.5 g
- Fiber: 1.6 g
- Protein: 46.6 g
- Cholesterol: 82.1 mg