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Instant Pot Brisket Recipe

Our Instant Pot brisket recipe will show you how to prepare and cook a delicious meal. It may take some time, but it’s actually very simple.
Prep Time10 mins
Cook Time1 hr 45 mins
Total Time1 hr 55 mins
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: how to make brisket in the instant pot, instant pot brisket, instant pot brisket recipe
Servings: 4 servings
Calories: 476kcal
Author: Luna Regina

Ingredients

  • 28 oz beef brisket
  • 2 tbsp olive oil
  • 4 oz onions finely chopped
  • 1 tsp fresh thyme
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp brown gravy mix
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp red wine vinegar
  • 1/2 tsp brown sugar
  • 1 1/2 cup unsalted chicken broth reserving 2 tbsp
  • 12 oz baby potatoes cut in half
  • 8 oz baby carrots whole
  • 2 tsp cornstarch
  • 2 tbsp parsley roughly chopped

Instructions

  • Sear the beef: Turn on your Instant Pot, set it to the ‘Sauté’ program, and wait for it to heat up. Add 2 tbsp olive oil and 28 oz beef. Sear for 5 minutes, flipping halfway through to brown on both sides. Transfer to a plate and set aside.
    Step 1: Sear the beef.
  • Sweat the onions: Add 4 oz chopped onions to the pot and cook for 2 minutes or until translucent, stirring constantly.
    Step 2: Sweat the onions.
  • Wake the spices: Add 1 tsp thyme, 1 tsp paprika, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp gravy mix, 1/2 tsp salt, 1/2 tsp pepper, 2 tbsp red wine vinegar, and 1/2 tsp brown sugar. Stir for 30 seconds to wake the aroma.
    Step 3: Wake the spices.
  • Cook the brisket: Put the seared beef back in the pot. Reserve 2 tbsp chicken broth in a small bowl. Pour the remaining chicken broth into the pot. Cover with the lid and turn the valve knob to ‘Sealing Position’. Set your device to the ‘Meat Stew’ program and cook for 65 minutes.
    Step 4: Cook the brisket.
  • Add vegetables: Carefully turn the valve knob to release the steam. Add 12 oz potatoes and 8 oz carrots to the pot. Cover and set your device to cook for another 20 minutes.
    Step 5: Add the vegetables.
  • Reduce the sauce: Remove the beef, potatoes, and carrots from the pot, put them onto a plate, and set aside. Set your device to the ‘Sauté’ program and cook for 10 minutes or until the sauce is reduced, stirring occasionally.
    Step 6: Reduce the sauce.
  • Thicken the sauce: Mix 2 tsp cornstarch and the previously reserved 2 tbsp chicken broth together. Add this to the sauce, stir for 1 minute, and turn the Instant Pot to ‘Keep Warm’ setting.
    Step 7: Thicken the sauce.
  • Garnish and serve: Cut the brisket into thick slices. Arrange the brisket, potatoes, and carrots on a serving plate. Sprinkle with freshly chopped parsley and serve.
    Step 8: Garnish and serve.

Nutrition

Serving: 1serving | Calories: 476kcal | Carbohydrates: 24g | Protein: 44g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 123mg | Sodium: 546mg | Potassium: 1246mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8275IU | Vitamin C: 15mg | Calcium: 62mg | Iron: 6mg