These full-flavored Instant Pot beef tacos are loaded with tender beef brisket cooked with our Diggy's BBQ sauce. Serve them in crispy taco shells topped with crunchy shredded cabbage, pico de gallo, cilantro and avocado.
1 pound beef brisket
1 teaspoon coarse salt
1 large sweet onion, thinly sliced
1 cup Diggy's BBQ Sauce
or Matty's BBQ Sauce
½ cup water or beef broth
8 warmed crispy taco shells
1 cup shredded cabbage
½ cup pico de gallo
2 tablespoons chopped cilantro
1 avocado, diced
Tessemae's Ranch of choice, such as Avocado Ranch
or Habanero Ranch
- Place brisket in insert of instant pot. Sprinkle with salt and top with onion, BBQ sauce and water or broth. Close top and valve and set to pressure cook for 90 minutes.
- When timer goes off, use an oven mitt to carefully set valve to quick release. Once steam is vented, remove lid and transfer the brisket to a cutting board. Slice or shred, removing any large pieces of fat. Add the brisket back to the onion and barbecue mixture, and toss to coat.
- Assemble tacos: Drain beef with a slotted spoon and divide the beef among the taco shells. Serve with cabbage, pico de gallo, cilantro avocado, and your fav Tessemae's Ranch.