Name: Instant Pot Brisket
Prep time: 45 min
Total time: 140 min
Ingredients: 1 tablespoon vegetable oil; 3 1/2 to 4 pounds beef brisket, fat cap trimmed to 1/4-inch thickness, cut into 3 or 4 pieces; Kosher salt and freshly ground black pepper; 2 yellow onions, thinly sliced (4 cups); 0.75 cup ketchup; 0.25 cup distilled white vinegar; 0.25 cup packed dark brown sugar; 1.5 pounds carrots, peeled and cut into 2-inch lengths (halved lengthwise if thick); 1.5 pounds Yukon Gold potatoes, peeled and cut into 1 ½-inch pieces; Chopped parsley leaves, for serving

Instant Pot Brisket

4.0

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1 Review

Pressure cooking this low-and-slow cut of beef, accompanied by stewing vegetables, turns out a quick-braised brisket meal.

Riley Wofford

Updated on May 1, 2023

Prep Time:

45 mins

Total Time:

2 hrs 20 mins

Yield:

6 to 8 Serves

Cozy up to homemade brisket in no time with this recipe that uses the pressure cooking function on your multicooker.

Beef brisket is a tougher cut of meat that normally requires a low and slow approach from braising, oven roasting, smoking on a grill, or simmering in a slow cooker for many hours to tenderize it. But you can still enjoy tender and flavorful brisket by pressure cooking the meat in just under an hour and a half.

Browning the beef adds deeper flavor while the sautéed onions, ketchup, brown sugar, and white vinegar create a sweet and tangy sauce that gets reduced and thickened at the end. Carrots and potatoes pressure cook in just 5 minutes while the brisket rests, which ensures the vegetables don’t turn to mush.

With tender slices of brisket, sweet sautéed onions, and perfectly cooked carrots and potatoes, this Instant Pot meal delivers all of the favorite flavors of a traditional braise in half the time.

Ingredients

1 tablespoon vegetable oil
3 1/2 to 4 pounds beef brisket, fat cap trimmed to 1/4-inch thickness, cut into 3 or 4 pieces
Kosher salt and freshly ground black pepper
2 yellow onions, thinly sliced (4 cups)
¾ cup ketchup
¼ cup distilled white vinegar
¼ cup packed dark brown sugar
1 ½ pounds carrots, peeled and cut into 2-inch lengths (halved lengthwise if thick)
1 ½ pounds Yukon Gold potatoes, peeled and cut into 1 ½-inch pieces
Chopped parsley leaves, for serving

Directions

Heat oil in a 6-quart multicooker set to the high "Sauté" setting. Generously season brisket with salt and pepper. Working in batches, add brisket to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.
Add onions to pot and season with salt and pepper; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add ketchup, vinegar, and brown sugar; nestle brisket pieces back into pot.
Secure lid of multicooker; adjust vent to seal. Cook on high "Pressure Cook" setting for 1 hour 25 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift brisket from liquid and transfer to a cutting board. Tent with foil to keep warm.
Add carrots and potatoes to pot. Secure lid, readjust pressure valve, and cook on high "Pressure Cook" setting for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.
Set machine to "Sauté" setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables, sprinkle with parsley, and serve.