Keto Beef Brisket in the Instant Pot
A tender and delicious keto beef brisket in the Instant Pot. Low carb and Atkins friendly, this keto beef brisket will be a hit with the entire family! Dairy free, nut free, egg free too.
A tender and delicious keto beef brisket in the Instant Pot. Low carb and Atkins friendly, this keto beef brisket will be a hit with the entire family! Dairy free, nut free, egg free too.
- Carbohydrate 0.0346425 g
- Cholesterol 87.8835216875 mg
- Fat 10.4467992715625 g
- Fiber 0 g
- Protein 29.3701059575 g
- Saturated Fat 3.6712632446875 g
- Serving Size 1 1 serving (165g)
- Sodium 112.956866344418 mg
- Sugar 0.0346425 g
- Trans Fat 1.5450490103125 g
- Calories 220 calories
Step-by-step
- Rub brisket on all sides with bbq seasoning.
- Heat oil in Instant Pot on Saute function.
- Place the seasoned brisket into the pot and sear for 3 minutes per side.
- Remove with tongs and add the four slices of onion to the bottom of the pot.
- Place the brisket, fat side up on top of the onions.
- Whisk together the water, apple cider vinegar and ketchup. Pour around the brisket.
- Cover and seal according to manufacturer's instructions.
- Set to Manual, High Pressure and enter 60 minutes on the timer.
- When finished cooking, use the quick release function to remove steam and pressure.
- Once all steam is removed, unlock and carefully remove the lid.
- Remove the brisket to a cutting board and let it rest for 10 minutes before slicing.
- Serve the sliced brisket with the onions and pan juices.
Overcooking lean cuts while under-rendering tough collagen is the primary error committed when pressure-cooking beef. Pressure cooking accelerates connective tissue breakdown by forcing moisture at high temperatures through tough muscle fibers, turning insoluble collagen into gelatin within sixty minutes at high pressure. Searing the meat beforehand initiates the Maillard reaction, building complex savory compounds that water alone cannot generate.
Freezing and Reheating Physics
Cool the cooked meat completely before storage to prevent large ice crystals from rupturing cell walls, which causes moisture loss upon thawing. Slice the brisket only after chilling if maximum structural integrity is desired, or store it whole submerged in its rendering juices for up to three months in the freezer. Reheat refrigerated slices gently at 300 degrees Fahrenheit covered tightly with foil to trap steam, preventing the surface proteins from drying out and toughening prematurely.Adjusting Ingredients and Fats
Substitute avocado oil with high-smoke-point alternatives like refined coconut oil or grapeseed oil without altering the searing dynamic, provided the fat remains stable up to 400 degrees Fahrenheit. Modify the acidity by swapping apple cider vinegar for white wine vinegar at a strict one-to-one ratio, maintaining the chemical environment necessary to balance the rich tallow. Sugar-free barbecue rubs containing erythritol caramelize differently than sucrose-based blends, so monitor the initial sear closely to prevent bitter scorching on the outer crust.
