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Brisket is a hearty cut of beef that comes from the rib area of the cow. Although delicious, it is a time commitment: It takes hours for it to turn fork-tender in the oven or slow cooker. Cook it in your electric pressure cooker like your Instant Pot, however, and you can serve the same sweet and sour brisket in a fraction of the time for your Super Bowl party.
You'll start by browning the beef right in the pot to build the base of flavor, then you'll soften the onions and add the tangy liquid that will cook the brisket and form a delicious gravy.
You'll need less liquid for an Instant Pot brisket than what's required for a traditional braise. Here, we're combining equal parts beef broth, red wine vinegar and ketchup to give the brisket its notable sweet and tangy flavor. Don't be tempted to substitute tomato paste for the ketchup; the classic condiment adds concentrated tomato flavor and sweetness.
Serves 6 to 8
1 large yellow onion
1 (3-pound) beef brisket, preferably flat-cut
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1/3 cup low-sodium beef broth
1/3 cup red wine vinegar
1/3 cup ketchup
1/4 cup packed light brown sugar
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
3/4 teaspoon garlic powder
Fresh parsley, for serving (optional)
1. Thinly slice 1 large onion and place in a medium bowl. Trim off the surface fat from a (3-pound) beef brisket if the fat is more than 1/4-inch thick. Cut the brisket in half if needed to fit in an electric pressure cooker or Instant Pot. Season the brisket all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon vegetable oil in the pressure cooker, using the Saute function, until shimmering. Add the brisket (sear in 2 batches if needed) and sear undisturbed until browned on the bottom, 5 to 6 minutes. Flip the brisket and brown on the other side, 5 to 6 minutes more. Transfer to a large plate.
3. Add the onion and remaining 1/2 teaspoon salt to the pressure cooker and saute until onions are tender, scraping brown bits from the bottom of the pot, 4 to 6 minutes.
4. Stir in the beef broth, red wine vinegar, ketchup, brown sugar, dried thyme, dried oregano, paprika and garlic powder. Return the brisket to the pot, overlapping the pieces if needed.
5. Lock the lid on and check that the valve is set to seal. Set to cook for 70 minutes under HIGH pressure. It will take 5 to 7 minutes to come up pressure.
6. When the cook time is up, let the pressure naturally release; this will take 20 to 25 minutes. Carefully open the pressure cooker and transfer the brisket to a cutting board.
7. Slice the brisket across the grain into 1/4-inch-thick slices. Serve the brisket with the onions and gravy. Garnish with fresh parsley, if desired.
Make ahead: The brisket can be cooked up to three days in advance. Store the brisket covered with the gravy. Reheat in a baking dish covered with aluminum foil in a low oven.
Storage: Leftovers keep well for up to five days. Store the beef covered in gravy to keep the meat moist.
Kosher: For kosher cooks, make sure the ketchup is corn-syrup free.
Sauce variation: For a smooth sauce, strain the gravy through a fine-mesh strainer into a large bowl. Return the onions and garlic to the Instant Pot. Pour gravy into a fat separator, then pour the gravy back into the Instant Pot. Use an immersion blender to blend the sauce until smooth.
This article is written by Patty Catalano from The Kitchn and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to firstname.lastname@example.org.