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Instant Pot Beef Brisket
Instant Pot Beef Brisket
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Quick and tender pressure cooker brisket, great for Passover or Sunday meals.
Ingredients:
  • 2 1/2 to 3 1/2 pounds beef brisket (certified kosher, if needed)
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 3 medium yellow onions, sliced
  • 3 large garlic cloves, peeled
  • 1/2 cup water
  • 1/2 cup dry red wine
  • 1/4 cup ketchup
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon paprika
Instructions:
  • Prepare the brisket by washing and drying it, trimming excess fat if needed. Season both sides with 1 teaspoon of salt and ground pepper.
  • For a perfect sear, heat oil in the pressure cooker on the highest “Sauté” setting or in a stovetop pressure cooker over medium-high heat. Place brisket fat-side down in the pot with tongs and sear each side for 6 minutes until a rich, dark brown. Transfer brisket to a plate.
  • Saute onions and garlic in the pressure cooker: Heat the pressure cooker to medium "Sauté" setting. If using a stovetop pressure cooker, adjust heat to medium. If needed, add 1-2 teaspoons of olive oil. Add onions, garlic, and 1/2 teaspoon salt. Cook, stirring often, until onions are soft and lightly browned, about 10 minutes. Scrape the bottom of the pot while stirring to release any browned bits.
  • Combine the water, wine, ketchup, and spices with the onions and garlic, stirring until well mixed.
  • - Lower the seared brisket back into the pressure cooker using tongs, fat side up. Cover and seal the pressure cooker, setting the pressure regulator to “Sealing.” Cook on high pressure for 50 minutes (45 minutes for stovetop pressure cookers). It will take about 10 minutes to come up to pressure, then cooking will begin. Total cook time from sealing to finished dish is about 60 minutes.
  • After cooking, choose to release the pressure quickly by switching the vent from "Sealing" to "Venting," or allow the pot to naturally depressurize for approximately 20 minutes. (For stovetop pressure cookers, opt for the quick pressure release method.)
  • Using tongs, delicately move the brisket onto a plate. Strain the cooking liquid into a fat separator, keeping the cooked onions and garlic in the strainer.
  • Prepare the gravy: Add the drained onions and garlic back to the pressure cooker pot. Pour the flavorful cooking liquid from the fat separator into the pot, making sure to leave behind any excess fat. If a fat separator isn't available, skim off any fat that rises to the top of the liquid. Use an immersion blender to transform the liquid, onions, and garlic into a luscious gravy. Alternatively, blend the mixture in a blender, ensuring it's not filled more than halfway, and exercise caution when opening the blender due to steam.
  • Slice the brisket thinly against the grain, pour the hot gravy over it, and enjoy! If you loved this dish, please rate it and leave a comment!

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