Instant Pot Beef Brisket

So you have a 5-pound beef brisket, but you don’t have a minimum of 5 hours to cook it? No problem. Pull out your instant pot and follow the recipe below; that brisket will be fall-apart-tender in just 2 hours. You’re welcome.

Items used to make this recipe:

(affiliate links)

• 6-quart instant pot https://amzn.to/3M5Y1oM

• 8-quart instant pot https://amzn.to/3GERxfq

• cutting board for messy roasts https://amzn.to/3wWMRgN

• slicing knife https://amzn.to/3PXwTf8

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Instant Pot Beef Brisket

makes 12 servings

Printable Recipe

Ingredients

• 5 pound beef brisket, excess fat removed

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 cup beef broth

• 1 tablespoon Worcestershire sauce

• (optional) barbecue sauce for serving

Dry Rub:

• 3 tablespoons brown sugar

• 1 tablespoon fine table salt

• 1 tablespoon paprika

• 1 tablespoon chili powder

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon dried mustard powder

• 1 teaspoon ground cumin

Directions

1. Mix ingredients for the dry rub together and coat all sides of the brisket (see note below); set aside until needed.

2. In the insert of a 6-quart or larger instant pot, use the saute setting to heat the garlic in the olive oil until fragrant (30-60 seconds); disable the saute setting and add beef broth and Worcestershire sauce.

3. Place the brisket into the insert and be sure to add any additional dry rub that didn’t stick to the roast.

4. Seal the instant pot and use the manual or high pressure setting to cook the roast for 90 minutes.

5. Allow the pressure to release for at least 10 minutes before releasing the excess pressure.

6. Slice roast against the grain and serve with the juices from the roast or drizzle with your favorite barbecue sauce.

Notes

• If you have extra time, you can coat the roast with the dry rub the night before and chill until you’re ready to cook it.

• If you need to cut your brisket in half to fit in the instant pot, stand the halves up and place them next to each other rather than stacking them on top of each other.

• For very neat slices like the ones pictured, chill the cooked roast overnight before slicing. Reheat to serve.

adapted from Your Home Based Mom

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Oven Roasted Chicken Leg Quarters

As the price of just about everything at grocery stores rise, bone-in, skin-on chicken leg quarters must missed the inflation memo because I can still buy them for well under $1/pound. Chicken leg quarters cook in about half the time it takes to roast a whole bird, and let’s face it, nothing smells as amazing as chicken roasting in the oven. Add a few veggies and potatoes and you can have one heck of a sheet pan dinner on the table in less than an hour.

Oven Roasted Chicken Leg Quarters

make 5 servings

Printable Recipe

Ingredients

• bone-in, skin-on chicken leg quarters

• 2 tablespoons olive oil

• 2-3 cups bite-size vegetables (carrots, potatoes, asparagus, brussel sprouts, broccoli, etc)

• poultry seasoning to taste

Directions

1. Preheat oven to 425F and place rack in center position.

2. Line half sheet pan with parchment paper or spray well with nonstick cooking spray.

3. Dry chicken leg quarters with paper towels and space evenly on sheet pan.

4. Spread potatoes and vegetables evenly among the leg quarters.

5. Brush chicken and vegetables with olive oil and sprinkle evenly with poultry seasoning.

6. Roast, uncovered, for 45 minutes or until the internal temperature in the ticket part of the leg reaches 165F.

7. Remove from oven and rest for 5 minutes before serving.

Note

• Chicken thighs or drumsticks can be substituted, just start checking for doneness after 35 minutes.