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Home Blog Course Main Course

Instant Pot Brisket Taco Bowls (Whole30, Paleo, Low Carb)

Cheryl Malik
Cheryl Malik Posted: 09/23/18 Updated: 11/05/18
4.41
/5
10 Comments
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DF Dairy Free GF Gluten Free LC Low Carb P Paleo 30 Whole30

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Instant pot brisket taco bowls with spiced rice and avocado in a white bowl on a wood table.
Instant pot brisket taco bowls with spiced rice and avocado in a white bowl on a wood table.

Briny brisket all seasoned up, then shredded to crispy perfection. Nuzzled up to some spiced cauliflower rice, shredded lettuce and avocado. Yes, that sounds like an epic meal to me! Now, what if I told you this recipe was an Instant Pot Recipe and Whole30 compliant? Dreamy, I know!

Instant Pot Brisket Taco Bowl topped with avocado slices and chopped green onions placed on a rustic wooden tabletop.

Oh, my! Don’t these Whole30 Brisket Taco Bowls look amazing? I am a huge fan of Cristina and her blog The Castaway Kitchen. She’s one of the best resources for Keto, Paleo and Whole30 recipes out there and proves that food can be healing and taste great at the same time! So happy to have her as a guest and again, look at these brisket taco bowls with that gorgeous golden cauliflower rice! I’m already obsessed! – Cheryl

Side view of Instant Pot Brisket Taco Bowl topped with avocado slices, a lemon wedge and chopped green onions placed on a rustic wooden tabletop.

This brisket is marinated in a mix of seed and berry spices with a hit of beet root for some epic coloring. Cooked under pressure for 50 minutes then shredded and broiled alongside some seasoned cauliflower rice. All of the components then meet in a bowl and boom! You have to perfect, paleo taco bowls. Colorful, fresh, flavorful and squeaky clean.

Instant Pot Brisket Taco Bowl topped with avocado slices and chopped green onions placed on a orange shawl on a rustic wooden tabletop.

Instant Pot Brisket Taco Bowl topped with avocado slices and chopped green onions placed on a rustic wooden tabletop with some ingredients surrounding it.

The recipe is nut and nightshade free, easily made AIP compliant. I’m all about taking delicious low carb paleo recipes and putting my extra anti-inflammatory touch on them! For more creative recipes head to TheCastawayKitchen.com

 

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Instant Pot Brisket Taco Bowl
4.41 from 5 votes

Instant Pot Brisket Taco Bowls

Prep:20 minutes
Cook:57 minutes
Total:1 hour 17 minutes
Briny brisket all seasoned up, then shredded to crispy perfection. Nuzzled up to some spiced cauliflower rice, shredded lettuce and avocado. Yes, that sounds like an epic meal to me! Now, what if I told you this recipe was an Instant Pot Recipe and Whole30 compliant? Dreamy, I know!
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3 servings

Ingredients

Brisket

  • 2 pound brisket
  • 2 teaspoons fine salt
  • 2 tablespoons mustard seeds
  • 2 bay leaves
  • 1 teaspoon nutmeg
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 2 tablespoons grated beetroot
  • 3 tablespoons vinegar
  • 3 cups bone broth plus water

Spiced Rice

  • 16 ounces cauliflower rice
  • 2 tablespoons avocado oil
  • 1 teaspoon turmeric
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano

Toppings

  • 1 heart of romaine shredded or sliced
  • ¼ cup minced cilantro
  • 1 ripe hass avocado peeled and sliced
  • 2 green onion sliced thin

Instructions 

  • Combine the brisket seasonings and rub into the meat. Add the beetroot and vinegar. Toss and set to marinate in the fridge for 30 minutes (or overnight).
  • When ready to cook, heat the pressure cooker on sauté mode. When hot, add the brisket, fatty side down and sear for 2 minutes, then flip and sear the other side.
  • Cancel the sauce function. Add in the bone broth, then enough water to submerge the brisket. Pour in any leftover marinade. Set to pressure cook on high for 50 minutes.
  • Release the pressure manually. Remove the brisket from the pressure cooker and set it on a sheet pan. Shred with two forks.
  • Place the oven rack right under the broiler. Heat the broiler at 500F.
  • Spread the brisket out over half of the sheet pan and spoon a little liquid from the pressure cooker over it.
  • On the other half of the sheet pan toss the cauliflower rice with avocado oil and seasoning and spread out flat on the sheet pan.
  • Broil everything for 5-10 minutes, until desired crispiness.
  • To make your bowls, distribute the cauliflower rice and brisket. Add shredded lettuce, avocado, cilantro and green onion.
  • Drizzle everything with a little avocado oil and a sprinkle of salt.

Nutrition Information

Calories: 806kcal, Carbohydrates: 22g, Protein: 79g, Fat: 45g, Saturated Fat: 10g, Cholesterol: 187mg, Sodium: 2722mg, Potassium: 2060mg, Fiber: 10g, Sugar: 5g, Vitamin A: 3485IU, Vitamin C: 83.6mg, Calcium: 123mg, Iron: 10mg, Net Carbs: 12g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: The Castaway Kitchen

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Laura says

    Posted on 3/5/22 at 5:01 am

    The first step in the instructions says to add the beetroot and vinegar but I don’t see beetroot listed anywhere.

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 3/8/22 at 8:11 pm

      You’ll need 2 tablespoons grated beetroot, which is listed under the brisket ingredients in the recipe card.5 stars

      Reply
  2. tammy says

    Posted on 8/20/21 at 12:44 pm

    Can I double the recipe? Yes, it’s that good!!!

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 8/22/21 at 2:47 pm

      We agree, Tammy. These Instant Pot Brisket Taco Bowls ARE that good! And you can absolutely double the recipe. Just adjust the ingredient amounts accordingly, and make sure you have enough room in your pressure cooker. You can brown the meat in batches to make sure it all gets browned evenly, too. Or, you can prepare in a large Dutch oven on the stovetop. Hope this helps!5 stars

      Reply
  3. Nancy Squillante says

    Posted on 1/6/19 at 4:30 pm

    What do you do with the bay leaves?

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 11/29/19 at 8:43 am

      Remove at the end. 🙂

      Reply
  4. Jackie Kelly says

    Posted on 10/3/18 at 6:43 pm

    This looks delicious!! But I don’t have a pressure cooker, what can I use as a substitute?
    Thank You, Jackie

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 10/5/18 at 1:16 pm

      I would cook this in the slow cooker for about 6 hours on low!5 stars

      Reply
  5. Rose says

    Posted on 9/28/18 at 11:04 am

    I cannot see the recipe for the spiced rice anywhere. Am I going blind? 🙂

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 10/5/18 at 1:38 pm

      It was within the recipe but I’ve updated our formatting to be a little clearer! 🙂5 stars

      Reply

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