Beef | October 15, 2013

Brisket Tacos with Mango Barbecue Relish

Brisket Tacos with Mango Barbecue Relish
 People often ask where I get ideas to make all of the recipes I post on ABK? Besides my enormously huge and creative mind (eheheh) some of my ideas come from:
1. My cookbook collection (over 300 at last count)
2. I’m a cooking magazine addict. Have I ever told you how difficult it is for me to part with magazines?? When we moved down the street last winter, so did stacks of magazines. I did manage to toss boxes of Bon Appetite and Gourmet mags that were from the 80’s and 90’s into the recycle bin. Ridiculous, I know. If they ever make a show called Hoarders, Magazine Addition I’ll be on the pilot.
3. If you’ve read ABK for any length of time, you know my new favorite place to find recipes is onPinterest. Love the visuals. Love the convenience of literally hundreds of thousands of recipes available with a simple right click. Last week, Ipinned a recipe on my board“Cooking, Next on my List”. There were so many re-pins the next day, I decided to test out this recipe ASAP.
We loved it. The caption another Pinner left under the photo read “Now THIS is Texas!!” Crockpot tacos. I’m not sure about the Texas part(if y’all are Texans, you’ll have to try this out and let me know what you think).
This recipe has a sweet twist. You’ll have to give up a can (or two) of Dr. Pepper for the sauce. You know it’s going to be good if the recipe calls for meat swimming in DP. And the Mango Relish? Stash the leftovers for topping your eggs in the morning. Yummy.

Brisket Tacos with Mango Barbecue Relish
Leftover meat? See recipe idea in “Tips” below.

Brisket Tacos with Mango Barbecue Relish

adapted from Confessions of a Foodie Bride



  • 3-4 lb brisket shoulder or cross rib roast
  • Salt
  • Ground black pepper
  • 1 tablespoon chili powder
  • 2 cloves garlic minced
  • 16 oz Dr. Pepper not diet (I'm sure Coke or Pepsi will work as well)

Mango Barbecue Relish

  • 2 tablespoons olive oil
  • 1 medium onion chopped (about 3/4 – 1 cup)
  • 1 clove garlic minced
  • 1/2 cup ketchup or bbq sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Spicy Brown mustard
  • Salt
  • Pepper
  • 1/4 cup mango chutney


  • 8 flour or corn tortillas
  • olive oil or cooking spray to brush tortillas
  • chopped red pepper and onions - sautéed or fresh, sliced avocado, fresh mango, lime for garnish


  1. Note- Don't let the length of this recipe scare you off. It's basically 3 simple steps:
  2. 1. cook meat in slowcooker

    2. make a (less than 5 minute relish/bbq sauce

    3. assemble the tacos or quesadillas.


  1. Rub the meat with salt, pepper, chili powder, and garlic.
  2. Place brisket in slow cooker and pour the Dr. Pepper around the sides and a little over the top, taking care to not wash away all of the spice.
  3. Cook on low for 8 hours, or in the oven covered tightly at 250 for 6-8 hours.
  4. Remove meat from the crockpot. Slice or pull apart meat. Drain off some of the juice. Keep meat warm until ready to assemble.

Mango BBQ Relish:

  1. While meat is cooking, heat olive oil in a 2-qt sauce pan.Saute onions for 5 minutes.Add garlic and cook until fragrant.
  2. Stir in the remaining ingredients and simmer for 5 minutes.
  3. Transfer to a blender or food processor and run until smooth, or use a immersion blender and blend in pan. Set aside until ready to assemble tacos.


  1. Heat a griddle or large pan over medium-high. Cook the tortillas just until warmed. Place tortillas on plate.
  2. Top with warm meat and mango relish.Garnish as desired.
  3. Yield: 8-10 servings

Recipe Notes

-Make sure to use regular, not Diet Dr. Pepper.
-This dish may be served as quesadillas or tacos. To make quesadillas, shred Monterey Jack cheese, spread over tortillas, top with meat and a bit of mango relish. Grill, slice and serve.
-I used the leftover meat (about 2 cups) andsautéedan onion and a red pepper as a base for chili.
Add a can of small red beans and a can of chili beans, a chopped tomato and a bit of water. Simmer and serve.

39 thoughts on “Instant Pot Beef Stroganoff

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Recipe Rating

  1. I am confused with the butter. It’s 4 tablespoons of butter but you only used 2? I may have missed something.

  2. I too, love Beef Stroganoff, I stopped making it because I could never get the meat tender. I tried this recipe last night in the pressure cooker and loved it. The meat could be cut with a spoon. Although, I do have to say that I missed the sour cream. I tried the healthier option, but I think next time I will use the sour cream.

    Keep up the good work! I love your blog and tell everyone about it!

    1. Kae Lynne,

      Isn’t it amazing how the Instant Pot cooking method tenderizes meat? Glad you loved this recipe. Thanks for sharing your thoughts on the sour cream too!

  3. Just purchased my instant pot two weeks ago and this is my favorite recipe so far! (Just shared it with Erin over at! Was afraid the 3 T of Worcestershire Sauce was going to be too strong — it was absolutely delicious!

    1. Thanks Mary Ann! My daughter, Corrine, says this is their family favorite as well!
      Thanks for reading ABK

  4. I’ve made this twice and it’s so good that I HAD to come back and comment! The first time I made it with the round steak as per the recipe, but last night I used stew meat from Trader Joe’s meat section and it was even better! Both meats are awesome though. I love this recipe, and so did all my picky kids. 🙂

    1. Chelsea,
      Thank you so much for your positive comments! I’m glad this recipe got the “thumbs up” from your kids!
      Thanks for reading ABK!

  5. Don’t waste your time with this recipe. Betty Crocker on the stove takes 38 minutes. Instant pot 90 minutes, not including slicing and prepping time. If you like your stroganoff soupy, you will love this. It also dirtied an enormous amount of dishes, which I did by hand. I prefer the hamburger helper version of this.

  6. 4 stars
    Made this tonight and really enjoyed it. Meat was tender and I love that it calls for lots of mushrooms!

    The sauce was pretty thin and just wondering if that is how it is supposed to be? It was really too thin to serve on plates….we really needed bowls. Should I add more flour the next time?

    1. Julie,
      Some readers have commented that they have added more flour or cornstarch to the recipe to thicken a bit. Try that next time and let me know how it works for you.
      Thanks for your positive comments!

  7. 5 stars
    We LOVED this stroganoff!!! I used 2 lbs. of top round steak instead of just 1 1/2 lbs. and used 2/3 cup greek yogurt. I also used a little cornstarch at the end because I love a thick sauce. The flavors were so rich and delicious! I couldn’t stop sneaking extra bites as I was cleaning up dinner. Another amazing ABK recipe!

  8. 5 stars
    Grew up with the traditional hamburger/canned cream soup stroganoff. Believe me, I still love it, brings back so many memories. But last night, I wanted a step up from hamburger. Last minute decided to try this recipe. So glad I did! The meat was so tender and the gravy so creamy. My picky twins LOVED it. Easy to make with simple ingredients. Thank you!

  9. 5 stars
    Made this last week and it was a huge hit! Doubled it to freeze the rest and worked out great. For some reason it was a bit thin for me, so while heating it back up at the end with the yogurt I added a little bit of cornstarch and water. Thanks for the delicious, homey recipe! It’s a keeper for sure.

  10. I am dying to try this recipe! I have impressed many a friends and family with your instant pot beef stew recipe. Quick question, though. What happens if you omit the flour? I am trying to use only non-gluten grains. Thanks in advance!

    1. Hi Janine,
      You will need something to thicken the sauce, If you are gf, try removing about 1/2 cup of the liquid after cooking and then whisk in a tablespoon of cornstarch until smooth and then add back into the IP while it is on saute mode. It should thicken the sauce without using flour!
      thanks for reading ABK,

  11. 5 stars
    Great flavors and easy recipe! I love how tender the meat gets in the pressure cooker, and it tastes really good! My young children love it too. I add a small yellow onion when I sauté the mushrooms at the beginning because I like to taste both garlic and onion in my stroganoff.

  12. 5 stars
    Such an awesome recipe! It was so easy to make and the meat was so tender I couldn’t believe it. I didn’t have any cornstarch so I added some flour at the end to thicken the sauce just a little bit. It wasn’t really needed though, because the sauce is so good on its own. My husband asked for it twice in one week, it was that good.

    1. Chanel,
      I’m glad this recipe was a hit with your family! I love having a go-to recipe I know everyone will enjoy!
      Thanks for your positive comments and thanks for reading ABK.

  13. Hi there! So excited to try this… I don’t have a pressure cooker…do I just follow the instructions and cook it in the crock pot all day instead of the pressure cooker? I definitely don’t want my meat tough! Thanks so much!

    1. Hi Gina,
      You will need more liquid to cover this to a slow cooker recipe…and Ive found that beef stroganoff needs about 8 hours on low to produce a tender meat in the slow cooker!

        1. Jayme,
          I’d use 2 1/2 – 3 cups broth for a slow cooker recipe.
          Please write back and let me know how this recipe worked for you.
          Thanks for reading ABK.

  14. This was the first dish that I made in my IP. My IP sat in my cupboard for over a year because I was so intimidated to use it. This dish was so easy to make and the meat was so tender. I will definitely make this dish again. It is one of my families favorite dishes.

    Keep the IP recipes coming.

    1. Michelle,
      I’m glad you finally opened your Instant Pot and used it. Keep cooking with your IP and soon you’ll be wondering how you ever lived without it! Thank you for your wonderful feedback. I’d love to hear your thoughts on my other IP recipes.
      Thanks for reading ABK.

  15. 5 stars
    Thank you for the recipe. The flavors were point on! Followed some reviewers advice and added a cornstarch slurry but still was very thin. Next time will add more flour after neat browns. Also my meat was just in bits. I guess I will qr next go around.
    Thank you again

  16. 5 stars
    Oh my!!!! This is the best recipe!!!! I was worried that I had browned the meat to long and it was going to be tough but oh no it was so tender! I used petite sirloin steaks cut up as that is what I had and was so good! I added the 1 tsp cornstarch with water at the end and then let it boil for a bit then poured it over the noodles. My family all raved about it and my husband suggested I make it for our extended family dinner and my son requested to have it for school lunch tomorow. Thank you for sharing your yummy recipes with us!

    1. You’re welcome, Syndee, I’m so glad you and your family enjoyed it! It’s one of our favorites too, thank you for sharing!

    1. Hi Nadine, yes I would follow the cook time on the recipe, even if you’re using the stew meat. Thank you for asking!

  17. I am IN LOVE with this stroganoff recipe! So much so, that I made it a few weeks ago for the first time, and just got all of the ingredients to make for my family again this week. I used stew meat instead, and it came out fork tender. The only other change is we are not huge mushroom fans so I omitted those, but otherwise followed the recipe to a “T.” (Went the apple juice and sour cream route. Dried parsley instead of fresh. Used exact measurements for salt and pepper.) This would be a great meal to take in to another family! Just know that you will need a little more time to complete this instant pot meal. The meat takes some time to become tender. But it’s so worth the wait!