Craving that deep, savory, restaurant-quality flavor at home without spending hours over a hot stove? This Instant Pot Demi-Glace Beef Brisket is your answer. We’re taking a humble beef brisket and transforming it into a fall-apart tender masterpiece, all thanks to the magic of pressure cooking and the rich, velvety sauce created with Knorr Demi-Glace. The Instant Pot does all the heavy lifting, infusing the beef with aromatic garlic, onions, and herbs, resulting in a comforting, elegant meal that tastes like it simmered all day. Get ready for a dish that will impress everyone at the table!
Ingredients
• 2 pounds / 900g Beef Brisket
• 2 tbsp / 30ml Knorr-Demi Glace mix
• 1 large Onion, chopped
• 2 Bay Leaves
• 2 tsp / 10ml minced Garlic
• 1 tbsp / 15ml Worcestershire Sauce
• 2 Celery Stalks, chopped
• 2 tbsp / 30ml Olive Oil, divided
• 1 ¼ cups / 300ml Beef Broth
• ½ tsp / 2.5g Black Pepper, freshly ground
• ½ tsp / 2.5g Salt
Instructions
1. Directions
2. Set your Instant Pot to the Sauté function on high heat. Once hot, add 1 tablespoon of the olive oil.
3. Pat the beef brisket dry with paper towels and season generously on all sides with salt and pepper. Carefully place the brisket in the hot pot and sear for 2-3 minutes per side, until a deep brown crust forms. Transfer the seared beef to a plate.
4. Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion and celery for 3-4 minutes, stirring occasionally, until they begin to soften.
5. Stir in the minced garlic and cook for one more minute until fragrant.
6. In a separate bowl or measuring cup, whisk together the beef broth, Knorr Demi-Glace mix, and Worcestershire sauce until smooth. Pour this liquid into the Instant Pot and use a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Return the seared brisket to the pot, along with any accumulated juices from the plate. Tuck the bay leaves into the liquid on the sides of the beef.
8. Secure the lid, ensure the steam valve is set to the ‘Sealing’ position, and cook on the MEAT/STEW setting at high pressure for 60 minutes.
9. When the cooking time is complete, allow the pressure to release naturally for at least 15 minutes before carefully performing a quick release to vent any remaining steam.
10. Remove the brisket from the pot and let it rest on a cutting board for 5-10 minutes before slicing against the grain. Serve the tender beef smothered in the rich demi-glace sauce from the pot.
Nutritional Information
• Per Serving (1/4 of recipe)
• Calories: 508
• Total Fats: 19g
• Net Carbs: 6g
• Protein: 48g
• Fiber: 1g
Pro Tips
• A deep, brown sear on the brisket is not just for color; it builds a foundation of rich, meaty flavor for the entire dish. Don’t rush this step!
• After sautéing the vegetables, use the broth mixture to deglaze the pot. Scraping all the browned bits (the fond) from the bottom is crucial for maximizing flavor.
• For a thicker, gravy-like sauce, remove the cooked brisket and set the Instant Pot to Sauté. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly stir the slurry into the simmering sauce until it thickens to your liking.
• Let the brisket rest for 5-10 minutes after cooking. This allows the juices to redistribute throughout the meat, ensuring every slice is tender and moist.
FAQ
Q: Is searing the brisket before pressure cooking necessary
A: Yes, searing the brisket is a crucial step. It’s not just for color; it creates a deep brown crust that builds a rich, meaty flavor foundation for the entire dish. Do not rush this step for the best results.
Q: How can I make the demi-glace sauce thicker
A: For a thicker, gravy-like sauce, remove the cooked brisket from the pot. Set the Instant Pot to the Sauté function. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then slowly stir it into the simmering sauce until it reaches your desired thickness.
Q: Why do I need to let the pressure release naturally
A: Allowing the pressure to release naturally for at least 15 minutes helps the meat to rest and reabsorb its juices. This process ensures the brisket remains incredibly tender and moist instead of becoming tough.
Q: What does it mean to deglaze the pot
A: Deglazing is the process of pouring the liquid broth mixture into the pot after sautéing the vegetables. You then use a wooden spoon to scrape all the browned bits (called ‘fond’) from the bottom. This is essential for incorporating all that concentrated flavor into your sauce.
