Craving that slow-cooked, melt-in-your-mouth brisket tenderness but don’t have all day? The Instant Pot is your secret weapon! This recipe delivers an incredibly succulent beef brisket in a fraction of the time. We’ll then transform the cooking liquids into a luxurious, aromatic thyme cream sauce that’s simply divine. It’s a show-stopping meal perfect for a busy weeknight or a special occasion.
Ingredients
• 2 lbs / 900g beef brisket
• 1 cup / 240ml heavy cream
• 1 cup / 240ml beef stock
• 1 medium onion, chopped
• 3 garlic cloves, minced
• Spices
• 2 tsp fresh thyme, chopped
• 1 tsp sea salt
• ½ tsp black pepper, ground
• ½ tsp red pepper flakes
Instructions
1. Directions
2. Prepare the Brisket: Pat the beef brisket completely dry with paper towels. Season it generously on all sides with sea salt and black pepper.
3. Sauté Aromatics: Set your Instant Pot to the ‘Sauté’ function on high. Add the chopped onion and minced garlic, cooking for about 3 minutes until fragrant and softened.
4. Pressure Cook: Place the seasoned brisket into the pot. Pour in the beef stock and 1 cup of water. Secure the lid, set the steam release handle to ‘Sealing,’ and pressure cook on ‘High’ for 25 minutes.
5. Release Pressure: Once the cooking time is complete, carefully perform a quick pressure release by moving the steam release handle to ‘Venting.’ Once the pin drops, open the lid.
6. Create the Sauce: Remove the brisket from the pot and set it aside to rest. Stir the heavy cream, fresh thyme, and red pepper flakes into the remaining liquid in the pot. Select the ‘Sauté’ function and let the sauce simmer for 5-10 minutes, until it has thickened slightly.
7. Serve: Slice the rested brisket against the grain. Serve immediately, generously spooning the creamy thyme sauce over the top.
Nutritional Information
• Nutrition Per Serving
• Calories: 437 | Total Fats: 29.4g | Net Carbs: 3g | Protein: 56.5g | Fiber: 0.8g
Pro Tips
• For a deeper, richer flavor, sear the brisket on all sides using the ‘Sauté’ function before adding the liquids and pressure cooking.
• For an even more tender result, allow the pressure to release naturally for 10 minutes before performing the quick release.
• If your sauce isn’t as thick as you’d like, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the simmering sauce.
• Always let the brisket rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist.
FAQ
Q: How long do I cook a 2 lb brisket in the Instant Pot
A: For a 2 lb beef brisket, this recipe calls for pressure cooking on ‘High’ for 25 minutes. For an even more tender result, you can allow for a 10-minute natural pressure release before performing the quick release.
Q: Do I have to sear the brisket before pressure cooking
A: Searing is optional but highly recommended for the best flavor. For a deeper, richer taste, use the ‘Sauté’ function to sear the brisket on all sides before adding the liquids and pressure cooking.
Q: How can I make the thyme cream sauce thicker
A: If your sauce isn’t as thick as you’d like after simmering, you can create a slurry. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the simmering sauce until it thickens.
Q: What cut of brisket is best for this recipe
A: Either the brisket flat (first cut) or the point (second cut) will work for this Instant Pot recipe. The flat is leaner, while the point has more fat and can result in a more moist and tender dish.
