Hey Instant Pot team,

This week, we're sharing a really simple way to cook brisket in the Instant Pot. Rubbed in delicious spices, smothered in BBQ sauce, and cooked in broth, the meat turns out most succulent and juicy. 

In addition, we show you how to use up leftover brisket broth to cook up flavor-infused, buttery rice with peas and corn. It's fantastic as a side dish with the brisket or can be made a day later or using the leftover broth from the freezer. 

Have a great week,
IPE Team

PS. In case you missed it, we shared a healthy low-calorie veggie and lentil soup last week. It's vegan-friendly and gluten-free, with only around 100 calories per serving. Check out the recipe here.