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instant pot brisket

Instant Pot Brisket Recipe

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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb flat-cut beef brisket, trimmed of excess fat and cut into 2 large chunks
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 2 tbsp vegetable oil
  • 1 large yellow onion, sliced
  • 4 garlic cloves, smashed
  • 1 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tbsp apple cider vinegar
  • 1 cup beef broth
  • 2 bay leaves
  • 2 tbsp cornstarch mixed with 2 tbsp cold water

Method
 

  1. Mix the salt, pepper, garlic powder, onion powder, smoked paprika, and cumin. Pat the brisket dry, rub the spice mix all over, then sear the pieces in hot oil on sauté for about 4 minutes per side until deeply browned. Transfer to a plate.
  2. Add the onion and garlic to the pot. Cook for 3 minutes until softened, stir in the tomato paste, cook 1 minute, then deglaze with a splash of broth, scraping up the browned bits.
  3. Return the brisket to the pot. Add the remaining broth, Worcestershire sauce, apple cider vinegar, and bay leaves. Lock the lid, set to Sealing, and cook on High Pressure for 70 minutes. Let the pressure release naturally for 15 minutes, then vent any remaining steam.
  4. Remove the brisket and tent with foil. Discard bay leaves, then boil the liquid on sauté. Whisk in the cornstarch slurry and cook 3 minutes until the sauce thickens. Season with salt and pepper as needed.
  5. Slice the brisket against the grain into ¼-inch pieces. Spoon the sauce over the slices and serve.

Notes

The cook time includes 15 minutes of natural pressure release. If your brisket weighs more than 4 pounds, cut it into three chunks and increase the pressure cook time to 80 minutes. The sauce can be made ahead and kept refrigerated for up to 4 days.