Instant Pot Brisket: A Tender, Melt-in-Your-Mouth Dish

Instant Pot Brisket: A Tender, Melt-in-Your-Mouth Dish

What better centrepiece than a succulent, melt-in-your-mouth Instant Pot brisket?

INGREDIENTS

• 1 large yellow onion

• 1 beef brisket, preferably flat-cut (1.3 - 1.5kg)

• 2 1/2 teaspoons kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon vegetable oil

• 1/3 cup beef broth

• 1/3 cup red wine vinegar

• 1/3 cup tomato paste

• 1/4 cup packed light brown sugar

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• 3/4 teaspoon garlic powder

• Fresh parsley, for serving (optional)

Instructions

• Thinly slice 1 large onion. Ensure that the surface fat on a 1.3 to 1.5-kilogram beef brisket is no more than 1/4 inch thick, trimming it as needed. If necessary, cut the brisket in half to accommodate it in a 6-liter or larger electric pressure cooker or Instant Pot. Evenly season the brisket with 2 teaspoons of kosher salt and 1/2 teaspoon black pepper.

• Using the highest Sauté function on the pressure cooker, heat 1 tablespoon vegetable oil until shimmering. Sear the brisket, undisturbed, until browned on the bottom, which takes about 5 to 6 minutes. Flip the brisket and brown the other side for an additional 5 to 6 minutes. Transfer the seared brisket to a large plate.

• Add the sliced onion and the remaining 1/2 teaspoon of kosher salt to the pressure cooker. Sauté the onions until tender, ensuring to scrape brown bits from the bottom of the pot, a process that typically takes 4 to 6 minutes.

• Now, incorporate 1/3 cup beef broth, 1/3 cup red wine vinegar, 1/3 cup tomato paste, 1/4 cup packed light brown sugar, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon paprika, and 3/4 teaspoon garlic powder. Return the seared brisket to the pot, overlapping the pieces if necessary.

• Seal the lid and set the pressure cooker to cook for 70 minutes under HIGH pressure. It will require 5 to 7 minutes to come up to pressure.

• After the cooking time elapses, allow the pressure to release naturally for 20 to 25 minutes. Carefully open the pressure cooker and transfer the brisket to a cutting board.

• Finally, slice the brisket across the grain into 1/4-inch-thick slices. Serve the brisket with the onions and gravy. Optionally, garnish with fresh parsley.

RECIPE NOTES

Make ahead: The brisket can be prepared up to 3 days in advance. Keep the brisket covered with the gravy and reheat it along with the gravy in a baking dish covered with aluminum foil in a low oven.

Storage: Leftovers remain delicious for up to 5 days. Store the beef covered in gravy to maintain its moisture.

Sauce variation: For a velvety sauce, filter the gravy through a fine-mesh strainer into a large bowl. Return the onions and garlic to the Instant Pot. Pour the gravy into a fat separator, then transfer it back into the Instant Pot. Utilize an immersion blender to blend the sauce until it achieves a smooth consistency.