Instant Pot Brisket

Close up on sliced brisket with vegetables on a platter.

4.38 from 79 votes

This Instant Pot balsamic beef brisket is meltingly tender and absolutely packed with flavor! Serve with smashed potatoes and carrots which are cooked together with the brisket – a low effort recipe that the whole family will love.

Prep Time10

Cook Time45

Natural pressure release10

Total Time55

Course: Main Course

Cuisine: American

Keyword: Balsamic Beef, Instant Pot Brisket, Pressure cooker brisket

Servings:

Calories: 795kcal

Author: Lucy Parissi | Supergolden Bakes

Ingredients

900 g (2 pounds) beef brisket
Salt and pepper to season
1-2 tbsp olive oil or more as needed
1 large yellow onion finely diced
2 tsp garlic paste or 3 garlic cloves, minced
1 tbsp tomato paste
120 ml (1/2 cup) balsamic vinegar
120 ml (1/2 cup) beef stock
1 tbsp Sukrin Gold or light brown sugar
1 tsp salt
½ tbsp fresh thyme leaves
6 medium potatoes or as many as you can fit
4 large carrots or 10 smaller carrots
2 bay leaves
2 tbsp chopped parsley to garnish
1 tbsp cornstarch diluted in 2 tbsp cold water or ½ tsp xanthan gum
Lemon zest to garnish

Instructions

Unroll the brisket (if it’s rolled up) and trim any large bits of fat – a little fat is totally fine. If the piece is really large, cut in half or three parts. Season with salt and pepper and set aside.
900 g (2 pounds) beef brisket, Salt and pepper to season
Add a tablespoon of oil to your pressure cooker and use the Sauté function to sear the brisket on both sides until nicely coloured, about 3 minutes per side on high heat. Remove from the pot with tongs and set aside.
1-2 tbsp olive oil
Adjust the Sauté temperature to medium and deglaze the pot with a splash of the stock. Add a splash more oil if and sauté the onion for five minutes, stirring frequently, until softened. Stir in the salt, garlic, herbs, sweetener and bay leaves.
1 large yellow onion, 2 tsp garlic paste, 120 ml (1/2 cup) beef stock, 1 tbsp Sukrin Gold, ½ tbsp fresh thyme leaves, 1 tsp salt
Add the balsamic vinegar, beef stock and tomato paste, stirring to combine. Nestle the brisket among the sauce.
120 ml (1/2 cup) balsamic vinegar, 1 tbsp tomato paste
Add the metal trivet on top of the beef and position the potatoes and carrots on it (in a steamer basket). Sent vent to sealing and cook for 45 minutes at high pressure.
4 large carrots, 6 medium potatoes, 2 bay leaves
Let the pressure release naturally for 10 minutes and manually release the rest.
Use tongs to remove the carrots and potatoes from the pot and set aside. Use a fork to lightly smash the potatoes.
Remove the steamer bask and brisket. Cover the beef with foil and let it rest for 5 minutes .
Meanwhile add the cornflour slurry into the sauce and use the sauté function to cook it over high heat for 5-10 minutes until thickened.
1 tbsp cornstarch diluted in 2 tbsp cold water
Slice the meat against the grain and arrange on a platter with the potatoes and carrots. Spoon some of the sauce over it and sprinkle with the chopped parsley and lemon zest.
Lemon zest to garnish, 2 tbsp chopped parsley to garnish

Video

Notes

Add a couple of sticks of celery to enrich the gravy, remove and discard before serving.

Nutrition