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INSTANT POT BRISKET BEANS
As good folks stocking your pantry, you many now have several bags of beans that you are wondering what to do with! Now is the time to get your leftover BBQ and put it to good use…
I am an Instant Pot lover and nothing is better for dried beans because you do not have to pre soak them – just pop them in the pot and they will be ready to go.
Finely chop your leftover brisket and make sure you toss in all those fatty end pieces. Press the Saute button on instant pot and when hot add in olive oil, chopped brisket and onions to caramelize. Once onions are translucent add garlic- if desired. Then add the rest of the ingredients:
- 2 cups chopped cooked brisket
- 1 tablespoon of olive oil
- 1 pound dry pinto beans
- ½ small white onion chopped
- 4 cloves garlic minced
- 1 jalapeño seeds and ribs removed and chopped (optional)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon black pepper
- 1 tablespoon of brown sugar
- 1 beer whatever kind you have on hand
- 3 1/2 cups chicken broth or filtered water
- ½ teaspoon salt or more to taste added after cooking is over
Be sure to seal the pot and cook 30 minutes on high and give it a 15 minute natural pressure release.