Servings
Font
Back
0 from 237 votes

Instant Pot Brisket

This Instant Pot balsamic beef brisket is meltingly tender and absolutely packed with flavor! Serve with smashed potatoes and carrots which are cooked together with the brisket – a low effort recipe that the whole family will love.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
55 mins
Servings: 4
Calories: 795 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1-2 tbsp olive oil or more as needed
  • 900 g (2 pounds) beef brisket
  • Salt and pepper to season
  • 1 large yellow onion finely diced
  • 2 tsp garlic paste or 3 garlic cloves, minced
  • 4 large carrots or 10 smaller carrots
  • 1 tbsp tomato paste
  • 120 ml (1/2 cup) balsamic vinegar
  • 120 ml (1/2 cup) beef stock
  • 1 tbsp Sukrin Gold or light brown sugar
  • 1 tsp salt
  • ½ tbsp fresh thyme leaves
  • 2 bay leaves
  • 6 medium potatoes or as many as you can fit
  • 2 tbsp Chopped parsley to garnish
  • 1 tbsp cornflour | cornstarch diluted in 2 tbsp water or ½ tsp xanthan gum
  • Lemon zest to garnish

Instructions

    Cup of Yum
  1. Unroll the brisket (if it’s rolled up) and trim any large bits of fat – a little fat is totally fine. If the piece is really large, cut in half or three parts. Season with salt and pepper and set aside.
  2. Add a tablespoon of oil to your pressure cooker and use the Sauté function to sear the brisket on both sides until nicely coloured, about 3 minutes per side on high heat. Remove from the pot with tongs and set aside.
  3. Adjust the Sauté temperature to medium and deglaze the pot with a splash of the stock. Add a splash more oil if and sauté the onion for five minutes, stirring frequently, until softened. Stir in the salt, garlic, herbs, sweetener and bay leaves.
  4. Add the balsamic vinegar, beef stock and tomato paste, stirring to combine. Nestle the brisket among the sauce.
  5. Add the metal trivet on top of the beef and position the potatoes and carrots on it (in a steamer basket). Sent vent to sealing and cook for 45 minutes at high pressure.
  6. Let the pressure release naturally for 10 minutes and manually release the rest.
  7. Use tongs to remove the carrots and potatoes from the pot and set aside. Use a fork to lightly smash the potatoes.
  8. Remove the steamer bask and brisket. Cover the beef with foil and let it rest for 5 minutes .
  9. Meanwhile add the cornflour slurry into the sauce and use the sauté function to cook it over high heat for 5-10 minutes until thickened.
  10. Slice the meat against the grain and arrange on a platter with the potatoes and carrots. Spoon some of the sauce over it and sprinkle with the chopped parsley and lemon zest.

Notes

  • Add a couple of sticks of celery to enrich the gravy, remove and discard before serving.

Nutrition Information

Calories 795kcal (40%) Carbohydrates 90g (30%) Protein 62g (124%) Fat 20g (31%) Saturated Fat 6g (30%) Cholesterol 139mg (46%) Sodium 1128mg (47%) Potassium 3431mg (98%) Fiber 16g (64%) Sugar 14g (28%) Vitamin A 10615IU (212%) Vitamin C 81.9mg (91%) Calcium 252mg (25%) Iron 23.5mg (131%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 795

% Daily Value*

Calories 795kcal 40%
Carbohydrates 90g 30%
Protein 62g 124%
Fat 20g 31%
Saturated Fat 6g 30%
Cholesterol 139mg 46%
Sodium 1128mg 47%
Potassium 3431mg 73%
Fiber 16g 64%
Sugar 14g 28%
Vitamin A 10615IU 212%
Vitamin C 81.9mg 91%
Calcium 252mg 25%
Iron 23.5mg 131%

* Percent Daily Values are based on a 2,000 calorie diet.