Go Back
beef brisket served with corn on the cob and green beans

Instant Pot Beef Brisket

No ratings yet
Print Recipe Pin Recipe
Course Main Course

Ingredients
  

  • 1 ~3lbs flat-cut brisket
  • 1 yellow onion, sliced
  • 2 cloves garlic, minced
  • 2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tbsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1/4 cup red wine
  • 1/2 cup beef broth
  • 1/4 cup tomato paste
  • 1/4 cup light brown sugar
  • 2 tbsp Worcestershire sauce

Instructions
 

  • Combine the Kosher salt and other dry seasonings into a rub. Take the Brisket out of the refrigerator about one hour before cooking and cover it with the rub
  • Set the Instant Pot on Saute and let it warm up with the 1 tablespoon of olive oil in it. Place the Brisket in and sear on one side for 4 to 5 minutes, then flip and repeat until all the sides are browned
  • Turn off saute and add the garlic and onion so they can warm without getting too brown. Pour in the red wine, beef broth, tomato paste, brown sugar, and Worcestershire sauce. Place the lid on the Instant Pot and lock it, then turn the device onto the High Pressure cooking setting. Cook for around 30 to 40 minutes per pound of Brisket, or for 1.5 to 2 hours in total
  • Serve with the sauce poured over it or remove the sauce and thicken it by putting it through a food processor or blender with a few tablespoons of ketchup

Notes

  • Don’t forget to let the meat rest for at least 15 to 30 minutes before serving so it’s as juicy and flavorful as possible.
*Photo by kae71463 licensed under CC BY-SA 2.0
Tried this recipe?Let us know how it was!