This slow cooker maple-chipotle brisket comes together so easily and is absolutely delicious. It makes great leftovers, too!
I’ve been making so many things using the pressure cook function on my Instant Pot that I have neglected the slow cook function. Philip even bought me a special slow cooker lid for the Instant Pot. I have had it for two or three months and, until last week, hadn’t used it! It’s just that I am not one to get up one second earlier than absolutely necessary, so it’s easier to throw things into a pressure cooker after I get home than it is to throw them into a slow cooker before I leave in the morning.
In the grand scheme of things, there are still a lot more people out there who have slow cookers than Instant Pots, so when I was considering how to cook this brisket I decided to go for the slow cooker function on the Instant Pot (I’m still debating whether to keep my slow cooker or get rid of it to make space).
The original plan for this brisket was for it to be…well, not a brisket. I was actually planning to make a maple-chipotle chuck roast and turn it into pot roast nachos a la The Terminal. There was no chuck roast at Publix, though, so I grabbed a brisket instead. It’s difficult to turn down brisket, no?
The pot roast nachos at The Terminal are made with maple-chipotle pot roast. Maple-chipotle brisket definitely sounded like something that I could get behind. I was not incorrect. We bought a small brisket (about 1 1/2 pounds) and it was enough for the two of us for one meal, nachos, and a snack using the leftover queso and brisket. It was absolutely delicious, too. You can adjust the heat level by adding or subtraction chipotles. Two is the magic number for me (I’m sure Philip would be happy with more).