Description
Tender, slow-style beef brisket made quickly in the Instant Pot, simmered in a rich sweet-and-tangy onion sauce.
Ingredients
- 4 1/2 pounds beef brisket, cut in half
- 2 teaspoons kosher salt
- 4 medium yellow onions, chopped
- 1 1/2 cups water
- 1 1/2 cups ketchup
- 1 teaspoon garlic, minced
- 3/4 cup white vinegar
- 3/4 cup dark brown sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Season brisket with salt on all sides.
- Sear brisket pieces in a hot pan or Instant Pot until browned.
- Place trivet in Instant Pot and add brisket with onions layered on top.
- Mix water, ketchup, garlic, vinegar, and brown sugar, then pour over brisket.
- Seal and cook on high pressure for 65–75 minutes.
- Allow natural release for 15 minutes, then quick release remaining pressure.
- Remove brisket and let rest before slicing.
- Mix cornstarch and water, then simmer sauce in Instant Pot and add slurry to thicken.
- Slice brisket against the grain and return to sauce.
- Let sit in sauce briefly before serving.
Notes
- Searing adds extra flavor and color.
- Cook longer for more tender, shreddable brisket.
- Add carrots for a traditional variation.
- Store with sauce to keep meat moist.
- Best made ahead for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 16 minutes
- Category: Main Course
- Method: Pressure Cooked
- Cuisine: Jewish
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 22 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 140 mg
