Beef Brisket doesn't have to take all day. You can feel free to go to work, run your errands, go on a shopping spree, or go for a hike. When you get home, pull out your trusty Instant Pot and dinner will be ready a short time later.
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Instant Pot Beef Brisket
- 3-4 lb beef brisket, trimmed to only 1/4" of fat
- salt and pepper, to taste
- 1 T. olive oil
- 1 large Vidalia onion, sliced
- 3-4 cloves of garlic, minced
- 1 t. dried thyme
- 1 t. dried savory
- 1/2 c. beef broth
- 1/2 c. dry red wine
- 1/4 c. ketchup
- Rinse the brisket and pat dry with paper towels. Season with salt and pepper and set aside to come to room temperature.
- Turn the Instant Pot to Saute setting. When the dial shows hot, add the seasoned brisket, fat side down, and sear for 6-8 minutes. Use tongs to turn brisket onto the other side and sear for another 6-8 minutes, until nicely browned. Remove to a plate and set aside.
- Add the onions, garlic, thyme, and savory to the instant pot while it is still on saute setting. Season with salt and pepper and cook for about 10 minutes until onions start to soften, stirring and scraping up any browned bits stuck to the bottom of the pan.
- Add the wine, broth and ketchup to the onion mixture and stir to combine. Cancel the saute setting and return the brisket to the Instant Pot with the fatty side up.
- Close and seal the Instant Pot. Use the manual setting for high pressure for 50 minutes.
- When the cooking cycle is complete, carefully release the pressure using the quick release method. Remove the brisket from the Instant Pot to a cutting board to rest, leaving the liquids and onions in the Instant Pot.
- Use an immersion blender to puree the onions into the liquid creating a gravy.
- Slice the Brisket and serve with the gravy.
Adapted from a recipe found at Simply Recipes
Fat (grams)16.48 g
Sat. Fat (grams)5.41 g
Carbs (grams)6.25 g
Fiber (grams)0.57 g
Net carbs5.68 g
Sugar (grams)3.69 g
Protein (grams)41.82 g
Sodium (milligrams)308.52 mg
Cholesterol (grams)123.04 mg