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–+ servings
sliced brisket on a plate with lime, white sauce and greens

BRISKET IN AN INSTANT POT

If you were ever wondering how to cook Brisket in an Instant Pot then you've certainly come to the right place! It produces tender, juicy and flavourful brisket every single time!
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting Time 20 minutes
Total Time 1 hour 45 minutes
Servings 8 Servings

Ingredients

  • 3-4 pound Beef Brisket*
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Onion sliced
  • 3 Cloves Garlic minced
  • 1 cup Beef Broth
  • ½ cup Red Wine optional
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme*
  • 1 tsp Dried Rosemary*
  • Salt and Pepper to taste

Instructions

  • Pat the brisket dry with clean paper towels.
    hand with a paper towel patting raw brisket down dry
  • Season both sides generously with salt and pepper.
    raw brisket pieces seasoned with salt and pepper on a plate
  • Heat olive oil in the pressure cooker on the sauté setting. Brown the brisket on all sides and set it aside.
    piece of brisket searing in an instant pot
  • In the same pot, sauté the onions and garlic until softened.
    raw white sliced onions in an instant pot
  • Add tomato paste, Worcestershire sauce, thyme, and rosemary. Stir well.
    sliced onions sauteeing in the instant pot
  • Pour in the beef broth and red wine (if using). Mix until combined.
    sliced onions in the instant pot with broth, red wine and spices
  • Place the brisket back into the pressure cooker, ensuring it's coated with the sauce. Close the lid and set the pressure cooker to high pressure. Cook for about 60-70 minutes, or until the brisket is tender. Allow the pressure to naturally release for 10-15 minutes, then use quick release for the remaining pressure.
    two pieces of brisket in an instant pot with liquid and onions
  • Remove the brisket and let it rest for 20-30 minutes underneath a foil tent. Slice against the grain, and serve covered with the sauce.
    two cooked brisket pieces on a plate with onions

Notes

If your piece of brisket is too big to fit in the pot all at the same time, cut in into one or two smaller pieces and work in batches.
Feel free to use my homemade brisket dry rub instead of the rosemary and thyme.

Nutrition

Serving: 1Serving | Calories: 306kcal | Carbohydrates: 3g | Protein: 36g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 105mg | Sodium: 307mg | Potassium: 680mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 4mg
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