INSTANT POT TEXAS SMOKED BRISKET CHOWDER RECIPE BY TASTY

Instant Pot Texas Smoked Brisket Chowder Recipe by Tasty image

Provided by Johnathan Sumpter

Categories Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 23

2 lb Texas Smoked Brisket, left over, cubed, not frozen
8 bacons, crumbled
2 large russet potatoes, peeled and cubed
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 large carrots, diced
2 large jalapeñoes, deseeded and finely diced
2 cups brussels sprouts, halved
1 can red bean
1 can corn
1 shot whiskey, of choice
4 cups chicken broth
3 tablespoons vegetable oil
2 tablespoons dried thyme
2 tablespoons fresh basil
2 tablespoons fresh parsley
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon chipotle powder
1 tablespoon sugar
3 tablespoons all purpose flour
¾ cup cream
extra topping, extra bacon, parsley, chives, red pepper flakes, shredded cheddar

Steps:

Pan-fry bacon, set aside.Then, use bacon grease to pan-fry brussels sprouts and set aside.
Set Instant Pot to sautè, add oil, onions, jalepeños, and garlic. Sautè until onions are clear. Add carrots and potatoes and stir until well mixed. Add brussels sprouts, red beans, white corn, whiskey, chicken broth, and seasonings. Stir until well-mixed.
Pressure Cook on high for 10-15 minutes. When done, release pressure, wait until completed.
Set Instant Pot to sautè. Whisk together cream and flour until mixed well and add to chowder. Simmer for 4-5 minutes until soup thickens and turn off the Instant Pot. Add bacon.
Serve chowder hot, topped with desired extra toppings.

Nutrition Facts : Calories 1043 calories, Carbohydrate 60 grams, Fat 74 grams, Fiber 5 grams, Protein 30 grams, Sugar 10 grams

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