Best 2 Instant Pot Brisket Recipes

**Unveil the Culinary Symphony of Instant Pot Brisket: A Journey Through Tenderness and Flavor**

Prepare to embark on a culinary adventure that will transport your taste buds to a realm of pure delight. The Instant Pot Brisket, a masterpiece of the culinary arts, awaits your exploration. This succulent dish, crafted with love and precision, promises an explosion of flavors that will leave you yearning for more.

Within this article, you'll discover not just one, but a symphony of recipes, each offering a unique interpretation of this classic dish. From the classic braised brisket, slow-cooked to perfection, to the tangy and bold Korean-inspired brisket, there's a recipe for every palate and preference. Dive into the secrets of creating fall-off-the-bone tenderness, explore the magic of infusing rich spices and aromatic herbs, and uncover the art of crafting a mouthwatering gravy that elevates the entire experience.

Whether you're a seasoned home cook or just starting your culinary journey, the Instant Pot Brisket is your gateway to greatness. With step-by-step instructions, helpful tips, and a dash of culinary inspiration, this article will guide you towards brisket perfection. So, gather your ingredients, prepare your taste buds, and join us on this delectable voyage as we uncover the secrets of the Instant Pot Brisket.

Here are our top 2 tried and tested recipes!

INSTANT POT BRISKET

Instant Pot Brisket image

Cozy up to homemade brisket in no time with this recipe that uses the pressure cooking function on your multicooker. With tender slices of brisket, sweet sautéed onions, and perfectly cooked carrots and potatoes, this delivers all of the favorite flavors of a traditional braise in half the time.

Provided by Riley Wofford

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 2h20m

Yield Serves 6 to 8

Number Of Ingredients 10

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)
3/4 cup ketchup
1/4 cup distilled white vinegar
1/4 cup packed dark brown sugar
1 1/2 pounds carrots, peeled and cut into 2-inch lengths (halved lengthwise if thick)
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
Chopped parsley leaves, for serving

Steps:

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.

INSTANT POT MONGOLIAN BRAISED BRISKET WITH COCONUT MILK

Instant Pot Mongolian Braised Brisket With Coconut Milk image

Make and share this Instant Pot Mongolian Braised Brisket With Coconut Milk recipe from Food.com.

Provided by norasingley

Categories Meat

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 lbs beef brisket, flat cut into 2-3 pieces
kosher salt
2 tablespoons grapeseed oil, or vegetable oil, plus additional as necessary
1 large yellow onion, peeled and cut lengthwise into six wedges
10 garlic cloves, peeled
4 inches piece ginger, peeled and thinly sliced on bias
1 jalapeno, sliced lengthwise
1 cinnamon stick
3 tablespoons light brown sugar (or dark)
2/3 cup rice wine vinegar
2/3 cup soy sauce
1 1/2 cups low sodium beef broth
1 cup coconut milk, from a well-shaken can
freshly squeezed lime juice, from 1-2 limes, to taste, plus additional lime wedges, for serving
steamed rice, for serving
roughly chopped cilantro, for serving

Steps:

Preheat Instant Pot to saute setting.
Dry brisket and season generously with salt. Add grapeseed oil to pot and swirl to coat. When smoking, add brisket, in batches if necessary, and saute until deeply golden brown, about 5 minutes per side. Remove brisket to a plate as it finishes and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Add onion, garlic, ginger, jalapeno, cinnamon stick, and brown sugar, again replenishing pot if necessary with additional 1 tablespoon oil, and season generously with salt. Saute until onions are softened and golden in spots and brown sugar is caramelized, about 6 minutes more. Return brisket to pot, nestling meat beneath vegetables. Add vinegar, soy sauce, and beef broth, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer brisket, vegetables, and pan sauce to Instant Pot before proceeding.).
Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove brisket and vegetables with a slotted spoon. Cover with foil to keep warm. Transfer cooking liquid to a fat separator or measuring cup and skim fat. Return sauce to Instant Pot and place on saute setting. Bring to a boil and cook until reduced, 10 minutes. Add coconut milk and continue to reduce, 5 minutes more. Season to taste (the broth) with salt and lime juice. Return the meat and vegetables to the sauce and serve with rice, cilantro, and additional lime wedges.

Nutrition Facts : Calories 618.3, Fat 35.7, SaturatedFat 17.2, Cholesterol 140.6, Sodium 2874.9, Carbohydrate 20.6, Fiber 1.3, Sugar 12.7, Protein 54.1

Tips:

For a crispy outer layer, sear the brisket in a hot skillet before cooking in the Instant Pot.
Use a good quality beef broth or stock for the cooking liquid. This will add flavor to the brisket.
Add vegetables like carrots, celery, and onions to the pot for extra flavor and nutrition.
Cook the brisket on high pressure for 75 minutes per pound, or until it reaches an internal temperature of 200°F (93°C).
Let the brisket rest for at least 30 minutes before slicing and serving. This will help the juices redistribute throughout the meat.

Conclusion:

Instant Pot brisket is a delicious and easy-to-make meal that is perfect for a special occasion or a weeknight dinner. With just a few simple ingredients and a little time, you can have a tender and flavorful brisket that will impress your family and friends. So next time you're looking for a hearty and satisfying meal, give Instant Pot brisket a try.