Instant Pot Brisket Lettuce Wraps
Grape Tomatoes with Ranch
Ingredients
- 1 (2½-lb) flat-cut beef brisket, trimmed
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 (14.5-oz) can fire-roasted diced tomatoes
- ½ cup low-sodium beef broth
- 2 Tbsp apple cider vinegar
- 24 romaine lettuce leaves
- Kosher dill pickles (optional)
Instructions
- Cut brisket in half; season with paprika, salt, and pepper. Place onion and half of garlic in a 6-quart Instant Pot. Top with brisket and remaining garlic. Add tomatoes, broth, and vinegar.
- Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Manual for 65 minutes.
- When timer sounds, turn pot off, and release steam using Natural Release method. Trim any remaining fat from brisket. Shred brisket, and toss with juices in pot.
- Arrange lettuce in stacks of 2 leaves each. Serve brisket on lettuce with pickles, if desired.
Side Dish Ingredients
- 3 cups grape tomatoes
- ¾ cup Ranch dressing
Side Dish Instructions
- Serve tomatoes with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
346
|
163
|
509
|
| Fat (g) | 16 | 16 | 32 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 41 | 1 | 42 |
| Carb (g) | 5 | 4 | 9 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 574 | 263 | 837 |
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