Alright, let’s dive into the world of pressure cooking with a brisket that’s so tender, it practically melts in your mouth. This Instant Pot brisket recipe is a game-changer for busy weeknights or lazy weekends when you crave something hearty without the hours of babysitting a smoker or oven.
Why This Recipe Works
- The Instant Pot locks in flavors and moisture, ensuring your brisket is juicy and delicious.
- Pressure cooking significantly reduces cooking time, from hours to just about 90 minutes.
- This method requires minimal hands-on time, making it perfect for cooks of all levels.
- The result is a versatile dish that can be served in sandwiches, tacos, or as a standalone main.
- It’s a foolproof way to achieve that coveted fall-apart tenderness without any guesswork.
Ingredients
- 3 lbs beef brisket, trimmed of excess fat
- 1 tbsp olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
Equipment Needed
- Instant Pot or pressure cooker
- Measuring cups and spoons
- Knife and cutting board
- Tongs
Instructions
Step 1: Sear the Brisket
Heat the olive oil in the Instant Pot using the ‘Sauté’ function. Once hot, add the brisket and sear for about 4 minutes per side, or until a golden-brown crust forms. This step is crucial for locking in those savory flavors.
Step 2: Sauté the Aromatics
Remove the brisket and set aside. In the same pot, add the sliced onion and minced garlic, sautéing for about 3 minutes until they’re soft and fragrant. This builds a flavor foundation that’ll make your brisket unforgettable.
Step 3: Deglaze the Pot
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to loosen any browned bits. Those bits are packed with flavor, so don’t let them go to waste!
Step 4: Pressure Cook
Return the brisket to the pot, sprinkle with smoked paprika, salt, and pepper. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 90 minutes. The long cooking time under pressure breaks down the connective tissues, resulting in that dreamy tenderness.
Step 5: Natural Release
Once cooking is complete, allow the pressure to release naturally for 15 minutes before doing a quick release for any remaining pressure. This gradual release helps keep the meat juicy.
Tips and Tricks
For an even deeper flavor, marinate the brisket overnight in the fridge with the spices and Worcestershire sauce before cooking. If you’re short on time, a 30-minute marinade will still add a nice flavor boost. Always let the brisket rest for at least 10 minutes before slicing to allow the juices to redistribute. For a thicker sauce, remove the brisket after cooking and simmer the liquid on ‘Sauté’ until reduced to your liking. Don’t skip the searing step; it’s the secret to a rich, complex flavor profile.
Recipe Variations
- For a smoky twist, add a chipotle pepper in adobo sauce to the cooking liquid.
- Swap the beef broth for beer or coffee for a unique depth of flavor.
- Add carrots and potatoes during the last 30 minutes of cooking for a complete meal.
- Use the shredded brisket as a filling for enchiladas or stuffed peppers.
- For a sweeter note, stir in a tablespoon of brown sugar or maple syrup with the spices.
Frequently Asked Questions
Can I use a frozen brisket? Yes, but you’ll need to increase the cooking time by about 30 minutes to ensure it cooks through. Always check the internal temperature to ensure it’s reached at least 145°F for safety.
How do I store leftovers? Leftover brisket can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently to prevent drying out.
Can I make this recipe in a slow cooker? Absolutely! Follow the same steps for searing and sautéing, then transfer everything to a slow cooker and cook on low for 8 hours or high for 4 hours.
Summary
This Instant Pot brisket recipe delivers tender, flavorful meat with minimal effort. Perfect for any occasion, it’s a versatile dish that’s sure to impress.