brisket Instapot Soup

Name: Brisket Instapot Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 4 cups Brisket diced; 6 cups Broth (beef or chicken); 2 sticks Carrots sliced; 1 can Corn; 2 can Diced tomatoes; 1 sm Onion chopped; 2 cloves Garlic; 1 sm can Diced green chilies; 1 Tbs Oregano; 1 can Black beans; Salt and pepper to taste

Hearty and delicious this is the perfect recipe to use up leftover brisket. With the meat, beans, and vegies all stirred into one lovely mouthful you can’t go wrong.

My husband has a smoker, which he loves to use for everything and anything. Chicken, salmon, steaks, goose, jalapeño poppers, mac and cheese, and of course brisket. If you have ever made brisket you know that its not small, in size or effort, so whenever my wonderful husband makes it for us I try not to let any of it go to waste. Now brisket sandwiches are great and nothing to turn up your nose at, but this soup means I can take that delightful brisket and put it back on the dinner menu.

The meat is the highlight but in combination with the vegies and the crackers you have a hearty meal that warms you up on a cold night. This soup can also be served with sour cream on top as well as the crackers if you are in a decadent mood.

Brisket is the backbone of this soup and as I’ve said I use leftovers from my husbands smoking adventures so it always has some sort of seasoning on it. For the broth I generally use chicken bone broth because that is what I usually make and have on hand, but beef or chicken broth from the store is just fine too. For your vegies if you have garden grown then by all means use those treasures up. In the summer when we are at the height of tomato season I will dice up fresh ones but the canned tomatoes are tasty in this soup too. Feel free to improvise when your cooking too, on the night I made this soup for pictures I didn’t put any carrots in it because I forgot to chop them up with the onion and totally forgot them. The soup was still just as lovely as always we just missed the carrots a bit. You can play with recipes, add things you like and take out what isn’t your favorite.

You will need a instapot to follow this recipe exactly but you don’t have to have one, or clean the pot if you forgot last night. The brisket is already cooked so you could just throw it all in a big stock pot and let that baby simmer until all your vegies are done.

Lets get Cooking

Ingredients

Brisket, broth, carrots, corn, diced tomatoes, onion, garlic, diced green chilies, oregano, black beans, and a pinch of salt and pepper to taste.

To make this soup is so easy. Grab out all your ingredients, try not to forget the carrots. Chop, dice, drain cans, and then dump it all in the pot with the seasoning. Put your lid on and switch your vale to sealing. Hit pressure cook, set the time for 5 minutes. Now just so you don’t worry while it’s coming up to pressure with soup it takes a little bit because to create pressure your pot has to steam so the contents inside have to start to boil first. After your pot reaches pressure the timer will switch from ON to counting down your time. Once it’s done you natural release, which just means don’t flip the valve to venting yet, for 10 minutes. Then your ready to eat. I hope your family enjoy this soup as much as mine does.

Tips:

Tips for a better soup. Remove the visible fat from the brisket as you dice it up. I like to use homemade bone broth to add extra goodness to the soup.

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