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–+ servings

The Very Best Brisket- Instant Pot Recipe

Brenda Lanzilli
Brisket is a meal that everyone loves, and it's perfect for dinner parties and special occasions. When brisket is done right, it's tender shredded meat with a tangy, sweet and sour sauce will quickly become one of your family's "special dinners". But the truth is- this Instant Pot version of a high holiday brisket is so easy, that any old weeknight is an excuse to serve it up!
Print Recipe
Prep Time 8 minutes
Cook Time 1 hour 10 minutes
Dry Rub Marinading 1 hour
Course Main Course
Cuisine American, European, Jewish
Servings 6
Calories 441 kcal

Equipment

  • Pressure Cooker AKA Instant Pot

Ingredients
  

  • 3 lb beef brisket
  • 4 cloves garlic smashed
  • 1 yellow onion sliced
  • 2 bay leaves
  • 3 oz tomato paste
  • 1 cup red wine full bodied
  • ¼ cup Worcestershire sauce
  • ½ tsp smoked paprika
  • 1 tsp fresh thyme leaves minced
  • 1 tsp fresh rosemary leaves minced
  • ½ tsp kosher salt
  • 2 tbsp arrrowroot flour or cornstarch

Dry Rub

  • 2 tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1½ tsp smoked paprika
  • 1 tsp black pepper
  • 1 tbsp brown sugar
  • ½ tsp mustard powder

Instructions
 

  • Combine all of the dry ingredients in small mixing bowl. Set aside.
  • Remove brisket from is packaging and pat dry with paper towel. Place on baking sheet and apply dry rub seasoning generously on all sides. Chill in refrigerator for at least 1 hour. You could go longer, I did 6 hours.
  • Using "saute" feature of Instant Pot with add olive oil, onions and garlic to pot. Saute 3-5 minutes until just softened but not browned.
    Turn Instant Pot "off" add red wine, tomato paste, Worcestershire, smoked paprika, rosemary, thyme, bay leaves and salt in Instant Pot. Stir to combine.
  • Lay brisket over top of liquid, and press down to partially cover meat.
  • Close lid, seal vent press "pressure cook" on high pressure for "70 minutes"
  • When timer goes off let Instant Pot use the natural release function for 10 minutes.
  • Turn Valve for quick release. Remove brisket and set on cutting board, cover with foil and let rest for 10 minutes rest, before slicing.
  • Meanwhile, press "saute" on Instant Pot to bring sauce in pot to a boil. Add 2 tbsp arrowroot flour or cornstarch to thicken sauce. Whisk to incorporate flour , let thicken and reduce for the 10 minutes that meat is resting.
  • Slice Brisket against the grain. Spoon gravy/ sauce from instant pot over meat and serve warm.

Notes

Nutrition Facts are Estimates

Nutrition

Calories: 441kcalCarbohydrates: 14gProtein: 48gFat: 17gSaturated Fat: 6gCholesterol: 141mgSodium: 2927mgPotassium: 1087mgFiber: 1gSugar: 6gVitamin A: 554IUVitamin C: 7mgCalcium: 40mgIron: 6mg
Keyword beef brisket, braise, brisket, comfort food, fall recipes, holiday, holidays, instant pot, special occasions, winter recipes
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