Instant Pot Recipes Beef Brisket

Bring the bbq sauce back to a simmer by pressing the cancel button then saute button mix in 1 cup 250ml ketchup 2 tbsp 30g dijon mustard and 1 tbsp 13g brown sugar in instant pot let the bbq sauce thicken by simmering for 8 15 minutes stir occasionally

Add the onion sauté the onions until tender scraping brown bits from the bottom of the pot 4 to 6 minutes add the beef broth red wine vinegar and ketchup along with the brown sugar dried herbs and spices return the brisket to the pot lock the lid on and check that the valve is set to seal cook the brisket

For the full printable recipe instructions and ingredient quantities scroll to the recipe card at the bottom of this post step 1 prep the beef pour the broth into the instant pot and add onion and garlic place brisket on top of a rack fat cap facing up and add the seasoning packet step 2 cook

Rub the dry rub spice mixture all over the brisket prepare the meat place your brisket fat side down in a 13 x 9 5 inch baking dish prepare the sauce in a medium size bowl combine all the sauce ingredients together and whisk well bake the brisket preheat your oven to 300 f degrees

Cover the pot and transfer to a 325f oven to cook for 3 hours until the brisket is tender make ahead instructions cook the brisket as indicated allow it to cool and refrigerate on its own refrigerate the strained onions and garlic separately transfer the cooking liquid to a storage container and refrigerate separately

Add 1 cup of beef stock to the instant pot and whisk in about two tablespoons of the barbecue sauce place the brisket in the broth fatty side up brush another 2 3 tablespoons of barbecue sauce over the top secure and lock the lid set to pressure cook manual and adjust the time to 70 minutes at high pressure

Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight pour one cup of water in the instant pot and insert the steam rack stack the brisket pieces on the rack fat side up secure the lid making sure the vent is closed using the display panel select the manual or pressure cook function

Step 4 pressure cook close the lid turn the valve to the sealing position and cook on the meat stew mode on high pressure for 90 minutes once the 90 minutes are through allow the instant pot to naturally release for 10 minutes then turn the valve to venting and quick release the remaining pressure

Store the meat in a gallon bag or large glass container and place in the refrigerator for at least an hour to let marinate add the avocado oil to the instant pot and heat on high sauté sear the brisket on the non fatty side for about 3 minutes until it easily releases press cancel add your beef broth to the instant pot pouring it

Prepare the beef brisket cut the brisket crosswise into 4 equal pieces each about 2 inches across sprinkle the brisket with the salt ancho chile powder and black pepper put the brisket in the pressure cooker pot trying to get it into a loose single layer but don t pack it in if the pieces don t fit add a second layer crosswise to

Remove the beef brisket to rest as noted in the directions pour the broth from the instant pot into a bowl reserve for dipping or pouring over the brisket press the saute button and add in the bbq sauce cook stirring frequently to warm the sauce for a few minutes press the cancel keep warm button

Place sliced onions in the inner liner of your pressure cooker or instant pot place the sliced beef on top pour over the mixed sauce cook the meat at high pressure for 35 minutes for a brisket with some chew and at 40 45 minutes for a more tender brisket if you intend to shred it you can cook for 60 minutes

Add the brisket fat side facing up and any accumulated juices select high pressure and 60 minutes cook time when the cook time ends turn off the pressure cooker let the pressure release naturally for 15 minutes then finish with a quick pressure release when the valve drops carefully remove lid

Heat oil in a 6 quart multicooker set to the high sauté setting generously season brisket with salt and pepper working in batches add brisket to pot cook flipping occasionally until golden brown all over 8 to 10 minutes transfer to a plate add onions to pot and season with salt and pepper cook stirring occasionally until

Combine bbq sauce and water in the instant pot and stir well add quartered brisket fatty side up close the instant pot and turn the valve to sealed press manual or pressure cook make sure the pressure level is on high and set the timer for 60 minutes when the timer goes off let the pressure release naturally for

Pressure cook secure the lid and set the instant pot to manual or pressure cook on high cook for about 90 minutes for a 3 4 pound brisket adjust time if your brisket is larger or smaller natural release once cooking is complete let the pressure release naturally for about 20 minutes

Directions sprinkle brisket all over with salt pepper and paprika select sauté setting on a programmable pressure multicooker such as instant pot times instructions and settings may vary according to cooker brand or model select high temperature setting add oil to the cooker and allow to preheat for 2 to 3 minutes

Add the cooking oil when the pot is hot add the brisket and brown on both sides around 4 minutes per side after 8 minutes turn off the instant pot remove the brisket to a plate add the beef broth to the pot and whisk to remove the browned bits from the bottom of the pot add the bbq sauce and whisk to combine

Instructions combine spice rub ingredients in a bowl and rub over the entire surface of the brisket place seasoned brisket on a baking sheet cover with plastic wrap and refrigerate for 8 12 hours cook per your desired cooking method below remove cooked brisket from the pot and place on a baking sheet

Cut brisket in half so it lays flat in the instant pot pour beef broth into the instant pot around the meat so you don t wash off the rub put on the lid and cook on meat stew setting for 90 minutes do a 10 minute natural release and then a quick release remove meat and place on a cutting board

In the oven preheat oven to 300 f place the brisket in a large piece of tin foil and top with the bbq sauce no broth is needed and seal up the edges place the packet in an oven safe dish or roasting pan place the dish in the oven and bake for about 1 hour and 15 minutes per pound of meat

Seal the lid on your pressure cooker and cook on high normal pressure for 70 minutes followed by a full natural pressure release around the thirty minute mark on my ip duo 6 quart once done remove the lid and put the brisket on a plate or platter with the rack slice the brisket and serve with gravy

Mix the tomatoes wine and vinegar in the cooker stir in the pearl onions carrots prunes olives thyme garlic salt and pepper nestle the meat into the sauce then turn the cut over to coat both sides lock the lid onto the pot press pressure cook on max pressure for 1 hour 10 minutes with the keep warm setting off press meat stew or

Shallot or white onion minced garlic minced star anise a spice that has 5 points and has a flavor similar to licorice bay leaf comes from the laurel tree and adds flavor to stews and curry

Deglaze the pot with 2 cups beef stock and add sport pepper juice bay leaf and thyme return the meat to the instant pot place the lid on the pot and cook on high pressure for 4 minutes then set the pot to the keep warm setting and leave it for 40 minutes

Ingredients beef 4 pounds boneless chuck roast trimmed of excess fat bbq sauce 1 1 2 cups ketchup 1 4 cup packed brown sugar 2 tablespoons worcestershire sauce

Learn how to make beef gravy with beef drippings or beef broth with only 10 minutes of hands on work it s surprisingly simple and yields rich and beefy brown gravy every time perfect for french fries meat potatoes and more

Holy loaded potatoes i took all the amazing stuff you put in a philly cheesesteak and piled it into tender baked potatoes perfectly pink skirt steak marinated in the most amazing smoky marinade caramelized onions