Instant Pot Bbq Brisket Sliders Recipes

BRISKET SLIDERS WITH WHITE BARBECUE SAUCE

Brisket Sliders with White Barbecue Sauce image

Provided by Valerie Bertinelli

Time 7h30m

Yield 4 to 6 servings (12 sliders)

Number Of Ingredients 11

Ingredients

2 onions, sliced
2 1/2 pounds beef brisket, trimmed
Kosher salt and freshly ground black pepper
One 1-ounce packet powdered onion soup mix
2 teaspoons Worcestershire sauce
1 cup mayonnaise
3 tablespoons distilled white vinegar
1 teaspoon hot sauce
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
12 potato buns, split

Steps:

For the brisket: Add half of the sliced onions to a slow cooker. Sprinkle the brisket on one side with salt and pepper and add to the slow cooker, seasoned-side down. Sprinkle the other side with salt and pepper. Top with the remaining onions and the soup mix and Worcestershire.
Cover and cook on high for 6 hours. Let the brisket sit in the onion juices on warm for 30 minutes, or until ready to serve.
For the white barbecue sauce: Whisk together the mayonnaise, vinegar, hot sauce, garlic powder, 1/2 teaspoon salt and a generous amount of pepper. Refrigerate until ready to serve.
To assemble: Cut the brisket in half and slice thinly against the grain. Top the potato buns with brisket, onions and barbecue sauce.

INSTANT POT BRISKET

Instant Pot Brisket image

Cozy up to homemade brisket in no time with this recipe that uses the pressure cooking function on your multicooker. With tender slices of brisket, sweet sautéed onions, and perfectly cooked carrots and potatoes, this delivers all of the favorite flavors of a traditional braise in half the time.

Provided by Riley Wofford

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 2h20m

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
3 1/2 to 4 pounds beef brisket, fat cap trimmed to 1/4-inch thickness, cut into 3 or 4 pieces
Kosher salt and freshly ground black pepper
2 yellow onions, thinly sliced (4 cups)
3/4 cup ketchup
1/4 cup distilled white vinegar
1/4 cup packed dark brown sugar
1 1/2 pounds carrots, peeled and cut into 2-inch lengths (halved lengthwise if thick)
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
Chopped parsley leaves, for serving

Steps:

Heat oil in a 6-quart multicooker set to the high "Sauté" setting. Generously season brisket with salt and pepper. Working in batches, add brisket to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.
Add onions to pot and season with salt and pepper; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add ketchup, vinegar, and brown sugar; nestle brisket pieces back into pot.
Secure lid of multicooker; adjust vent to seal. Cook on high "Pressure Cook" setting for 1 hour 25 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift brisket from liquid and transfer to a cutting board. Tent with foil to keep warm.
Add carrots and potatoes to pot. Secure lid, readjust pressure valve, and cook on high "Pressure Cook" setting for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.
Set machine to "Sauté" setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables, sprinkle with parsley, and serve.

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