There are few things more comforting than a perfectly cooked, melt-in-your-mouth brisket. But who has time to tend to an oven for hours? Enter the magic of the Instant Pot! This recipe delivers that slow-braised tenderness and deep, savory flavor in a fraction of the time. We’re creating a rich, smoky sauce that gets blended into a velvety gravy right in the pot. It’s an impressive meal perfect for a Sunday dinner or a special occasion, but easy enough for a weeknight treat. Get ready for the most tender, flavorful brisket of your life!
Ingredients
• 2 lbs / 900g Beef Brisket, cut into four pieces
• 2 tsp / 12g Salt
• 2 tsp / 6g Ground Black Pepper
• 2 cups / 300g Onions, sliced
• ½ cup / 120ml Water
• 2 tbsp / 30ml Tomato Puree
• 2 tbsp / 30ml Worcestershire Sauce
• 2 tsp / 10ml Liquid Smoke
• 1 tbsp / 15g Mustard
• ½ tsp / 1.5g Xanthan Gum, for thickening
Instructions
1. Pat the brisket pieces dry and season them generously on all sides with salt and pepper. Set aside.
2. In a small bowl, whisk together the water, tomato puree, Worcestershire sauce, liquid smoke, and mustard until fully combined.
3. Spread the sliced onions in an even layer on the bottom of the Instant Pot. Place the seasoned brisket pieces on top of the onions.
4. Pour the sauce mixture evenly over the brisket.
5. Secure the lid, set the steam valve to ‘Sealing,’ and pressure cook on high for 70 minutes.
6. Once the timer finishes, perform a quick release by carefully turning the valve to ‘Venting.’
7. Remove the brisket with tongs and set it on a cutting board to rest. Use an immersion blender to blend the onions and cooking juices directly in the pot until smooth.
8. Select the ‘Sauté’ function. As the sauce simmers, whisk in the xanthan gum and stir until it thickens to your desired consistency.
9. Allow the brisket to rest for 10 minutes before slicing against the grain and serving with the warm, reduced sauce.
Nutritional Information
• Calories: 200 kcal
• Total Fat: 8g
• Net Carbs: 4g
• Protein: 24g
• Fiber: 1g
• Note: is an estimate per serving and may vary.
Pro Tips
• For a deeper flavor, use the ‘Sauté’ function to sear the brisket pieces in oil on all sides before adding the onions and sauce.
• Always slice brisket against the grain. Look for the direction the muscle fibers run and cut perpendicular to them for the most tender bites.
• If you don’t have xanthan gum, thicken the sauce with a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk it into the simmering sauce.
• This dish is even better the next day! Store the sliced brisket in the sauce in an airtight container in the refrigerator for up to 3 days.
FAQ
Q: Do I have to sear the brisket before pressure cooking
A: Searing the brisket is an optional step, but it is highly recommended for developing a deeper, richer flavor. Use the Instant Pot’s ‘Sauté’ function to brown the meat on all sides before adding the other ingredients.
Q: What can I use instead of xanthan gum to thicken the sauce
A: If you don’t have xanthan gum, you can easily thicken the sauce with a cornstarch slurry. Just mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk the mixture into the simmering sauce until it reaches your desired thickness.
Q: How do I slice the brisket for the most tender result
A: For maximum tenderness, always slice the brisket against the grain. Look for the direction the muscle fibers are running and make your cuts perpendicular to them after the meat has rested for at least 10 minutes.
Q: Can I make this brisket ahead of time
A: Yes, this dish is excellent for making ahead. The flavor often improves by the next day. Store the sliced brisket in its sauce in an airtight container in the refrigerator for up to 3 days and reheat gently.
