Go Back
+ servings
Instant Pot Brisket on white plate with carrots and potatoes and a YUM napkin and fork

Instant Pot Brisket – Sandy’s Sweet and Sour Recipe in Half the Time

A tried and true classic - sweet and sour brisket - updated for the Instant Pot or any pressure cooker. This dish is perfect for Rosh Hashanah, Hanukkah, or any Jewish holiday or occasion where comfort food is the perfect dish.
4.72 from 35 votes
Prep Time 30 mins
Cook Time 1 hr 22 mins
Total Time 1 hr 52 mins
Course Main Course
Cuisine Jewish Holiday Cooking
Servings 10
Calories 571 kcal

Ingredients
  

  • 12 ounces dark beer but any will do
  • 1 cup whole berry cranberry sauce canned or homemade
  • 1/2 cup ketchup
  • 4-5 lb brisket cut in smaller pieces to fit IP if needed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 large onion thinly sliced
  • 12 ounces baby carrots or sliced carrots optional
  • 12 small red, white, or fingerling potatoes optional

Instructions
 

  • Combine beer, ketchup, and cranberry sauce in a medium bowl and set aside.
    Instant Pot Brisket photo showing the braising liquid on a spoon on top of the measuring cup
  • Set the instant pot on sauté mode “high” and add the olive oil. Salt and pepper the brisket and brown it on both sides - about three minutes per side. Remove brisket.
    Instant Pot Brisket finger pressing saute mode on IP
  • Turn sauté down to “normal” and add sliced onions to pan. Brown the onions, stirring frequently for about 3-5 minutes.
    Instant Pot Brisket onions after being sauteed in the IP
  • Place brisket on onions – layering it as needed, then pour beer mixture over brisket. Close the lid and turn it on to “pressure cook” for 60 minutes.
    Instant Pot Brisket pouring liquid over seared brisket and sauteed onions
  • When 60 minutes is up, let it natural pressure release (NPR) for 10 minutes, then let it quick release for about four minutes or until the silver knob goes down.
    Instant Pot Brisket showing 60 minute setting at high pressure
  • At this point, the meat should be almost tender. Remove and slice it across the grain (crucial to cut against the grain or it will be tough to chew even if it is cooked properly)
    Instant Pot Brisket slicing cooked meat on board to show grain
  • If you are adding carrots and potatoes, add them into the pot, then put the meat back on top of the vegetables. If any of the meat is thinner and seems done, just slice it and don’t put it back in. Put the instant pot on for two minutes of “pressure cook”. When it’s done, let it NPR again for 10 minutes, then quick release and it should be ready to go.
    Instant Pot Brisket sliced and back in pot with carrots and potatoes
  • You can now either serve the brisket immediately or let it cool uncovered for about half an hour and refrigerate it to eat up to two days later. You can also freeze the brisket for later use. If I’m not eating it right away, I like to put it in a pan that I can use to heat it back up. I line up the slices of meat, add in the veggies and put some of the juice back in. If there is a lot of extra gravy, store it separately – it’s perfect to put out on the table when you serve the meat.

Video

Nutrition

Calories: 571kcalCarbohydrates: 59gProtein: 43gFat: 16gSaturated Fat: 5gCholesterol: 112mgSodium: 567mgPotassium: 1912mgFiber: 5gSugar: 18gVitamin A: 4785IUVitamin C: 24.8mgCalcium: 52mgIron: 5.8mg
Keyword Brisket, Instant Pot
Tried this recipe?Let us know how it was!