Instant Pot Brisket
User Reviews
4.4
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Additional Time
10 mins
-
Total Time
55 mins
-
Servings
4
-
Calories
795 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Brisket
Description
The brisket is trimmed and seasoned before being seared in the pressure cooker to develop a caramelized crust. Aromatics such as onion, garlic, and herbs sauté in the pot to build the sauce's base. Balsamic vinegar, tomato paste, beef stock, and a touch of sugar combine to create a balanced, glossy sauce enveloping the meat. Cooking the brisket under high pressure for 45 minutes tenderizes the cut, allowing flavors to penetrate deeply.
Potatoes and carrots are steamed on a metal trivet above the brisket, gaining flavor from the sauces while maintaining their texture. The dish is finished with freshly chopped parsley and lemon zest, which add brightness and color to the rich meat and vegetables. This brisket serves well as a comforting main course accompanied by the cooked root vegetables.
Adding celery before cooking can enhance the gravy's flavor; it should be removed before serving. The recipe accommodates larger briskets by cutting them into sections, ensuring even cooking, and reducing excess fat contributes to a well-balanced richness.
Ingredients
- 1-2 tbsp olive oil or more as needed
- 900 g beef brisket 2 pounds
- salt to season
- black pepper to season
- 1 yellow onion finely diced, large
- 2 tsp garlic or 3 garlic cloves, minced, paste
- 4 carrot or 10 smaller carrots, large
- 1 tbsp tomato paste
- 120 ml balsamic vinegar ½ cup
- 120 ml beef stock 1/2 cup
- 1 tbsp Sukrin Gold or light brown sugar
- 1 tsp salt
- ½ tbsp thyme fresh leaves
- 2 bay leaf
- 6 potato or as many as you can fit, medium
- 2 tbsp parsley chopped, for garnish
- 1 tbsp cornstarch or ½ tsp xanthan gum, cornflour, diluted in 2 tbsp water
- lemon zest, to garnish
Instructions
- 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.
- 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.
- 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.
- Add the balsamic vinegar, beef stock and tomato paste, stirring to combine. Nestle the brisket among the sauce.
- 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.
- Let the pressure release naturally for 10 minutes and manually release the rest.
- Use tongs to remove the carrots and potatoes from the pot and set aside. Use a fork to lightly smash the potatoes.
- Remove the steamer bask and brisket. Cover the beef with foil and let it rest for 5 minutes .
- 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.
- 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
- Adding celery sticks during cooking enriches the gravy; remove them before serving.
- Trim excessive fat from the brisket for balanced richness.
- If the brisket is large, cut into smaller sections to fit the pot and ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 795 kcal
% 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.
User Reviews
Overall Rating
4.4
You'll Also Love
