Instant Pot Brisket

Guarantee tender, fall-apart meat with my effortless Instant Pot brisket recipe. It’s full of flavor and cooked perfectly every time! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 40

Total Time 1 45

Servings servings

Calories 276kcal

Author Arman Liew

Ingredients

4 cups beef broth
1 large onion quartered
6 cloves garlic minced
2 pounds beef brisket with seasoning packet, see notes
6 small carrots chopped
1 pound potatoes Yukon gold or mini potatoes
1 small cabbage cut into 8 portions

Instructions

Pour the broth into the Instant pot and add onion and garlic. Place brisket on top of a rack and add the seasoning packet. Seal lid and set the cooker to High for 90 minutes. Let pressure release naturally for 20 minutes, and then manually release the remaining pressure.
Remove the beef brisket from the pot and cover with foil to keep warm. The brisket should be fork-tender and easy to slice.
Strain the broth from the onion and garlic, then discard them. Place carrots, potatoes, and cabbage into the pot along with liquid. Seal the lid and set the unit to high pressure for 5 minutes. Quick release the pressure.
Slice the brisket and spoon a little of the cooking liquid over it. Serve with vegetables.

Video

Notes

Seasoning packet: If your brisket doesn’t come with a seasoning packet, make your own by combining 1 tablespoon coriander seeds, 1 tablespoon mustard seeds, 2 teaspoons black peppercorns, 2 teaspoons kosher salt, 2 bay leaves, and 1 teaspoon red pepper flakes or chili powder.

TO STORE: Place leftovers in an airtight container and keep in the refrigerator for 5 days.

TO FREEZE: Once the beef has cooled down, add it, along with the veggies and liquid base in a freezer friendly container and store it in the freezer for up to 6 months.

TO REHEAT: Either microwave the beef for 20-30 seconds, or reheat it on the stovetop or in a preheated oven.

Nutrition