Instant Pot Recipes

Brisket Bombs

Beef cubes are stuffed with a crabmeat filling.

Brisket Bombs recipe

Cook: 1 hr 35 min | Yield: 6 servings



  • 1 pound brisket, cut into chunks
  • Salt, to taste
  • Pepper, to taste
  • 2 granulated garlic
  • 2 tablespoons onion powder
  • 2 tablespoons granulated beef bouillon
  • 5 tablespoons grapeseed oil, divided
  • 1/2 cup BBQ Sauce
  • 1 tablespoon brown sugar
  • 1/2 stick butter
  • 2 tablespoons garlic, minced
  • 1/2 tablespoon parsley

Crab Filling

  • 1 pound crabmeat (fresh mixed meat recommended)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons mayonnaise
  • 1 tablespoon Creole mustard
  • 3 tablespoons softened cream cheese
  • 1 teaspoon seafood seasoning
  • 1 tablespoon Creole seasoning
  • 2 teaspoons lemon juice
  • 2 teaspoons lemon zest
  • Salt, to taste
  • Pepper, to taste
  • Onion powder, to taste
  • Garlic powder, to taste

Optional Ingredients

  • 1/2 jalapeno, finely chopped
  • Sriracha aioli
  • Green onions, sliced
  • Red pepper flakes



  1. Cut the brisket into 2 inch cubes.
  2. In a large bowl, season the beef cubes with salt, pepper, granulated garlic, and onion powder. Add granulated beef bouillon and 3 tablespoons grapeseed oil. Place in refrigerator and allow the cubes to marinate for 30 minutes.
  3. In a pan, add remaining more grapeseed oil and sear all sides of the beef cubes until crusted.
  4. Transfer the beef to an Instant Pot.
  5. Pour the BBQ sauce, brown sugar, oil, butter, minced garlic, and parsley over the beef in the Instant Pot.
  6. Cover the Instant Pot and pressure cook for 35 minutes.

Crab Filling

  • Gently mix together the crabmeat, Worcestershire sauce, mayonnaise, Creole mustard, softened cream cheese, seafood seasoning, Creole seasoning, lemon zest and lemon juice in a bowl.
  • Season with salt, pepper, onion powder and garlic powder.
  • If desired, add finely chopped jalapeño for some heat. Set the filling aside.

Final Assembly

  • Once the beef is done cooking, take it out of the Instant Pot and place it on a smoker or oven rack, separating the cubes.
  • Make a small slit in each beef cube and stuff them with the prepared crab filling.
  • Return the beef-stuffed-with-crab to the smoker for an additional 10 to 15 minutes to let the flavors infuse together.
  • Before serving, drizzle each Brisket Bomb with Sriracha aioli and garnish with sliced green onions.


Per serving: 460 Calories; 264 Calories from fat; 29.6g Total Fat (11.9g Saturated Fat; 9.7g Monounsaturated Fat); 135.1mg Cholesterol; 1041.3mg Sodium; 21.04g Total Carbohydrate; 1.03g Dietary Fiber; 25.8g Protein; 2.2mg Iron; 322.3mg Potassium; 0.1mg Thiamin; 0.2mg Riboflavin; 4.7mg Niacin (NE); 0.2mg Vitamin B6; 1.3mcg Vitamin B12; 3.5mg Zinc; 14mcg Selenium; 59.7mg Choline

This recipe is an excellent source of Protein, Niacin (NE), Vitamin B12, Selenium and Zinc; It is a good source of Riboflavin, Vitamin B6, Iron and Choline


Recipe and photo used with permission from: Texas Beef Council

Recipe courtesy of Victoria Andrews (Chef Vicky)

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