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Instant Pot Brisket on tan plate with a grey and blue striped napkin.

Instant Pot Brisket

Beth Lee
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.
4.69 from 44 votes
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Prep Time 30 minutes
Cook Time 1 hour 22 minutes
Total Time 1 hour 52 minutes
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
  • ½ cup ketchup
  • 4-5 lb brisket cut in smaller pieces to fit IP if needed
  • 1 teaspoon salt
  • ½ 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.
    Two slices of meat on a plate with carrots and potatoes.

Video

Notes

Tips for buying brisket

  • The easiest way to buy a piece of brisket is at a meat counter where they have it pre-trimmed or can trim it for you. Try to buy a piece of fairly even thickness.
  • There are two cuts - the first cut and second cut. The first cut will be very lean. Most stores carry this cut. The second cut or deckle has much more fat and marbling in it.
  • If you buy a whole brisket, it will have the deckle and the first cut - the deckle will be on top.
  • If you buy whole brisket, you will pay less per pound but you will need to trim it. You'll have to cut off some pieces that are similar in thickness so it cooks evenly under pressure. Just count on an extra 20 minutes or so to prepare the meat. 

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
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