BBQ Brisket – KIP
Celery Cucumber Salad
  • Keto Instant Pot Bundle
  • beef, instant pot
BBQ brisket
BBQ Brisket – KIP
Celery Cucumber Salad
  • Keto Instant Pot Bundle
  • beef, instant pot
BBQ brisket
Servings:

Ingredients

Prep
  • 2 lb beef brisket
  • salt and pepper to taste
  • 2 t smoked paprika
  • 1/4 T dried parsley
  • 1 t garlic powder
  • 1 t onion powder
  • 1/2 t cayenne pepper
  • 1/2 t cumin
  • 2 English cucumbers
  • 1/2 onion
  • 3 celery rib
  • 1/4 C apple cider vinegar
  • 1/4 C water
  • 3 drops stevia
  • 1 t dried dill
  • 1 T avocado oil
On Cooking Day
  • 1 T avocado oil
  • 1 C beef broth

Instructions

To Assemble
  1. Salt and pepper brisket. Add next 6 ingredients to a small bowl and rub on brisket. Add to large zipper bag.
  2. Slice cucumber and onions, and chop celery and add to a separate large zipper bag. Salt and pepper to taste.
  3. Add remaining ingredients. Zip to seal and gently squish around to mix.
To Cook
  1. Heat avocado oil in Instant Pot on high Saute. Sear the brisket on the non-fatty side for about 3 minutes.
  2. Add beef broth to Instant Pot. Cook on Manual High Pressure for 50 minutes, allowing a natural pressure release.
  3. Serve with celery cucumber salad.

Ingredients

Prep
  • 2 lb beef brisket
  • salt and pepper to taste
  • 2 t smoked paprika
  • 1/4 T dried parsley
  • 1 t garlic powder
  • 1 t onion powder
  • 1/2 t cayenne pepper
  • 1/2 t cumin
  • 2 English cucumbers
  • 1/2 onion
  • 3 celery rib
  • 1/4 C apple cider vinegar
  • 1/4 C water
  • 3 drops stevia
  • 1 t dried dill
  • 1 T avocado oil
On Cooking Day
  • 1 T avocado oil
  • 1 C beef broth

Instructions

To Assemble
  1. Salt and pepper brisket. Add next 6 ingredients to a small bowl and rub on brisket. Add to large zipper bag.
  2. Slice cucumber and onions, and chop celery and add to a separate large zipper bag. Salt and pepper to taste.
  3. Add remaining ingredients. Zip to seal and gently squish around to mix.
To Cook
  1. Heat avocado oil in Instant Pot on high Saute. Sear the brisket on the non-fatty side for about 3 minutes.
  2. Add beef broth to Instant Pot. Cook on Manual High Pressure for 50 minutes, allowing a natural pressure release.
  3. Serve with celery cucumber salad.
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