Let the magic of the Instant Pot break down tough brisket and make juicy, flavorful brisket lettuce wraps in less than one-quarter the time it would take in a slow cooker. The spicy-sweet combination of honey, smoky paprika, and fire-roasted tomatoes turns this classic cut of meat into an exciting dinner everyone at the table will love.
We pair the meat with a crispy, creamy slaw that adds an even greater punch of heat. If you have a sensitive palate or want to make this more kid-friendly, omit the crushed red pepper. The slaw will be a great way to cool down the smoky flavor of the brisket.
Instant Pot Sweet and Smoky Brisket Lettuce Wraps with Spicy Slaw
Serves 4-6/Family Paleo Meal Plan
For the Lettuce Wraps
1 (3-lb) flat-cut brisket
1 onion, chopped
6 cloves garlic, minced
1 (14.5-oz) can organic fire-roasted diced tomatoes
1 cup organic beef broth (or use beef bone broth)
2 Tbsp raw honey
2 Tbsp apple cider vinegar
1 tsp smoked paprika
1 tsp salt
1 tsp pepper
2 heads romaine lettuce, leaves separated
Kosher dill pickles (optional; such as Bubbies)
For the Slaw
1/2 cup organic olive oil mayonnaise (or use a homemade Paleo mayonnaise)
2 Tbsp whole-grain mustard
2 Tbsp fresh lemon juice
1/2 tsp celery seed
1/2 tsp crushed red pepper
1 (16-oz) pkg tricolor coleslaw
8 green onions, chopped (about 1 cup)
Instructions for Lettuce Wraps
- Combine all ingredients except lettuce and pickles in an Instant Pot. Cover and cook 25 to 30 minutes on the “Meat/Stew” setting or until brisket is tender. When the timer goes off, turn the vent on the lid, and let steam release. Let stand 5 to 10 minutes.
- Trim fat from brisket. Shred brisket, and toss with juices in cooker.
- Arrange lettuce in stacks of 2 leaves each. Serve brisket in lettuce leaves with pickles, if desired.
Instructions for Slaw
- Toss together all ingredients in a large bowl. Chill until ready to serve.
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