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Instant Pot Beef Brisket

Instant Pot Beef Brisket Recipe

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb beef brisket (flat cut)
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 large yellow onion, sliced into half-moons
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (optional)

Method
 

  1. Season the brisket all over with salt, pepper, garlic powder, onion powder, and smoked paprika. Heat the Instant Pot on sauté, add olive oil, and sear the brisket on both sides until deeply browned, about 4 minutes per side. Transfer to a plate.
  2. Add the onion to the pot and cook for 2 minutes, scraping up the browned bits, then add the garlic and stir for 30 seconds until fragrant.
  3. Pour in the beef broth, soy sauce, Worcestershire sauce, and tomato paste. Stir to combine, add the bay leaves, and return the brisket to the pot. Lock the lid, set to high pressure for 60 minutes, then let the pressure release naturally for 15 minutes before opening.
  4. Move the brisket to a cutting board and tent with foil. Discard the bay leaves. Turn the pot back to sauté and simmer the liquid for 5-8 minutes until reduced and glossy. If a thicker gravy is desired, whisk in the cornstarch slurry and cook 1 more minute.
  5. Let the brisket rest for 10 minutes, then slice it against the grain. Spoon the gravy over the slices and serve hot.

Notes

The sauce can be reduced further for an even thicker gravy. Letting the brisket rest before slicing is key—it’s easier to cut neat slices and keeps more juice in the meat.