Pressure Cooker Beef Brisket

Ingredients

• 3 lb beef brisket (trimmed of excess fat; can use 2.5 to 3.5 lb)
• 0.25 cup beef rub (rubbed into both sides)
• 1 tbsp olive oil (plus more if needed for onions)
• 2 yellow onions (medium, sliced)
• 5 clove garlic (large, sliced)
• 1 tsp salt
• 0.5 cup beef broth
• 0.5 cup dry red wine
• 0.25 cup ketchup
• 1 tsp paprika
• 1 tsp dried thyme leaves
• 1 tsp dried rosemary
• 0.25 cup cornstarch
• 0.25 cup cold water

Steps

1. 1

   Coat beef brisket with beef rub, rubbing it into both sides. Place brisket into a large resealable plastic bag and refrigerate for 4 to 8 hours.

2. 2

   Add olive oil to a multi-functional pressure cooker (such as Instant Pot) set to the highest Sauté function. Use tongs to lower brisket, fatty-side down, into the pot. Cook until fat is a rich, dark brown color, about 6 minutes. Turn and sear until the other side is browned, about 6 minutes more. Transfer brisket to a plate.

3. 3

   Select the medium Sauté function; add sliced onions, garlic, and salt. Cook, stirring frequently, until onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir to release any browned bits. If there is not enough fat left from the brisket, add another 1 to 2 teaspoons of olive oil.

4. 4

   Stir in beef broth, red wine, ketchup, paprika, thyme, and rosemary. Lower the seared brisket, fatty-side up, back into the cooker.

5. 5

   Close and lock the lid; be sure the pressure valve is set to the sealed position. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.

6. 6

   Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully, about 5 minutes. Unlock and remove the lid. Transfer brisket to a plate or carving board.

7. 7

   Strain cooking liquid into a fat separator, collecting cooked onions and garlic in the strainer. Return onions and garlic to the pressure cooker. Pour cooking liquid back into the pot, discarding any fat left behind.

8. 8

   Use an immersion blender until cooking liquid, onions, and garlic are well blended. Select the medium Sauté function.

9. 9

   Mix cornstarch and cold water together in a small bowl; pour the slurry into the pressure cooker. Cook, stirring frequently, until gravy has thickened, 6 to 8 minutes.

10. 10

    Slice brisket against the grain into 1/4-inch slices. Pour gravy over top and serve hot.

Notes

For briskets as large as 6 pounds, increase the pressure cooking time to 55 minutes. If using a stovetop pressure cooker, heat the oil over medium-high heat for searing and reduce to medium for sautéing aromatics. Bison brisket can be used as a substitute for beef.

Nutrition per serving

• main dish
• pressure cooker
• instant pot
• beef
• brisket
• dinner
• gluten-free