ingredients

1 Tablespoon paprika

3 teaspoons salt

2 teaspoons garlic powder

2 teaspoons onion powder

1/4 teaspoon black pepper

2 teaspoons chili powder

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1 teaspoon dried oregano

2 Tablespoons molasses

2 Tablespoons brown sugar

1 lime

1 chipotle pepper

1/2 cup dark Mexican beer or beef broth

4 lb. beef brisket

Pompeian Avocado Oil Spray

2 Tablespoons Pompeian Robust Extra Virgin Olive Oil

preparation

  1. Combine spices, molasses, brown sugar, and Pompeian Robust Extra Virgin Olive Oil in a small bowl. Mix until well combined, a crumbly paste will form. Rub the spice mixture over the brisket until evenly covered.
  2. Set electric pressure cooker to sear. Spay with Pompeian Avocado Oil Spray. Sear the brisket for 4 minutes on each side.
  3. Squeeze the juice of 1 lime over brisket. Add chipotle pepper and beer.
  4. Cover and set the brisket to 1 hour. Allow the pressure to release naturally. Uncover and set the pressure cooker to sear. Let simmer uncovered for 20 minutes.
  5. Serve immediately or let cool and store in air-tight food storage in the refrigerator to enjoy throughout the week.