English105 min
Instant Pot brisket
Sliced brisket with onion gravy. Serves 6 to 8. About 15 minutes to get it in the pot, then 70 minutes under pressure.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
8
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
334
Calories
2,668 kcal in this batch
Protein
35.5 g
Fat
16.3 g
Carbs
10.7 g
Per serving stays put. Amounts follow the headcount.
Ingredients
onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
red wine vinegar
Lemon juice · 1:1. Same job: acid. Taste before you add more.
garlic powder
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Slice the onion.
- 2
Trim the brisket. Cut it in half so it fits in the pot.
- 3
Salt and pepper the meat. Hold back 1/2 teaspoon of the salt for the onion.
- 4
Heat the oil and sear the meat.
- 5
Take the meat out. Cook the onion with the rest of the salt until it softens.
- 6
Stir in the broth, vinegar, ketchup, brown sugar, thyme, oregano, paprika, and garlic powder.
- 7
Put the meat back in. Cook on high pressure for 70 minutes.
- 8
Let the pressure fall on its own, about 20 to 25 minutes, then open the pot.
- 9
Slice across the grain, about 1/4 inch thick.
- 10
Serve it with the onion and the gravy. Parsley if you want it.
Cook's notes
A flat-cut brisket slices cleaner. Cut across the grain. Parsley is optional.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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