Now that I have a few weeks between summer and fall semester, I’ve had more time to plan meals ahead of time. While brisket and sweet potatoes are typically seen as more of a fall-inspired dish, the convenience of this 1 pot meal was too great to pass up. That being said, am I the only one who hates to smell my food cooking? Thanks to a side porch and outdoor outlet, not only was the cleanup for this dish minimal, I didn’t have to hear, see, or smell my dinner cooking. To me, this is when food is the tastiest, as it is almost like someone else cooked for you (thank you, Instapot). While my favorite way to eat brisket is most certainly smoked, I was pleasantly surprised to rank this dish a close second. The sweet potatoes and onion cook down to a mash, while the brisket remains fatty and succulent. On the other hand, if you have the patience, I urge you to cook your brisket for 3 hours in place of 1.5 to allow the protein fibers to fully break down, resulting in amazing, shreddable meat. Is it the most pretty dish? Nope, but it sure is tasty. Enjoy!
Instapot Brisket and Sweet Potatoes
- 4-5 lb fatty brisket
- 2 large sweet potatoes, cut into chunks
- 3 medium onions, sliced
- Salt, pepper, garlic powder, onion powder
- 2 cups beef broth
- 1/3 cup sherry vinegar
- 1 bundle of fresh thyme
- Extra virgin olive oil
- Cut brisket into large chunks and liberally coat with salt, pepper, garlic, and onion powder.
- Drizzle the bottom of the Instapot pot with olive oil, followed by the sweet potato chunks, sliced onions, and fresh thyme.
- Lastly, place the brisket over the sweet potato and onion, pour in the beef broth and sherry vinegar.
- Turn your Instapot on and set for 1 1/2 hours.
- Once cooked, release the pressure and serve as desired.
Psalm 149:4 “For the Lord takes delight in his people; he crowns the humble with victory.”