Cowboy Brisket Instant Cooker Stew

Ready In 30-60 Minutes

Serves 6 people

Skill Level Medium

Original Barbecue Sauce bottle


  • 6 slices bacon, chopped
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 1 poblano pepper, chopped
  • 1 small carrot, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon each salt and pepper
  • 1 cup Ray’s No Sugar Added Original Barbecue Sauce
  • 1 cup sodium-reduced beef broth
  • 1 cup chopped plum tomatoes
  • 1/2 cup strong brewed coffee
  • 2 pounds boneless brisket, cut into 2-inch chunks
  • 4 cups large cauliflower florets
  • 3/4 cup guacamole
  • 1/4 cup fresh cilantro leaves
  • Lime wedges, for serving


  1. Add bacon to inner pot of Instant Cooker. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 3 to 5 minutes or until fat begins to render. Stir in onion, celery, poblano, carrot, garlic, chili powder, cumin, oregano, salt and pepper. Cook for 5 to 7 minutes or until bacon is crispy and vegetables are slightly softened.
  2. Stir in Ray’s No Sugar Added Original Barbecue Sauce, broth, tomatoes and coffee. Add brisket and cauliflower, stirring to combine well.
  3. Cancel Saute function. Close and lock the lid. Make sure the pressure valve is set for sealing not venting. Select Pressure Cook/Manual setting on High Pressure for 40 minutes.
  4. When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
  5. Garnish each serving with dollop of guacamole and sprinkle of cilantro. Serve with lime wedges.