Instant Pot Brisket
A savory braised brisket cooked under pressure with onions and a tangy sauce. The meat becomes tender and absorbs deep, complex flavors without heating up your kitchen.
Ingredients
Method
Completed steps 0
Season the brisket pieces generously with salt and pepper on both sides.
In a small bowl, whisk together the water, tomato paste, Worcestershire sauce, liquid smoke, and mustard.
Scatter the sliced onions across the bottom of the Instant Pot liner, then arrange the seasoned brisket pieces on top.
Pour the sauce mixture evenly over the brisket.
Close the lid, set to high pressure, and cook for 35 minutes for medium tenderness, 40–45 minutes for very tender meat, or 60 minutes if you plan to shred it.
When done, carefully open the lid. Remove the brisket with tongs and set aside on a cutting board.
Using an immersion blender, puree the onions and cooking liquid in the pot until smooth. Stir in additional mustard to taste.
Switch the pot to sauté mode. Whisk in the xanthan gum (or a cornstarch slurry made with 1 tbsp cornstarch and 2 tbsp cold water) and simmer, stirring often, until the sauce thickens.
Slice the brisket against the grain and serve with the sauce spooned over top.
Follow all steps above, but transfer the seasoned brisket, onions, and sauce to a slow cooker. Cook on low for 8–9 hours, then proceed with pureeing and thickening the sauce as directed.
Notes
Cook time varies by desired tenderness: 35 min for some chew, 40–45 min for tender slices, or 60 min for shreddable meat.
Make a cornstarch slurry by mixing 1 tbsp cornstarch with 2 tbsp cold water if you don't have xanthan gum.
Leftover brisket and sauce keeps covered in the refrigerator for up to 4 days.
Calories: 200 kcal · Carbs: 5 g · Protein: 24 g · Fat: 8 g · Fiber: 1 g · Sugar: 2 g
Adapted from twosleevers.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.