Instant Pot Beef Brisket Recipe

Instant Pot Beef Brisket Recipe

How To Make Instant Pot Beef Brisket

This Instant Pot Beef Brisket cooked with garlic, onions, and spiced with rosemary, thyme, and paprika turns out tender and flavorful, perfect for dinner!

Preparation: 15 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 45 minutes



  • lbsbeef brisket,(certified kosher, if needed)
  • tspkosher salt,divided
  • ½tspground black pepper
  • 1tbspolive oil
  • 3medium yellow onions,sliced
  • 3large garlic cloves,peeled
  • ½cupwater
  • ½cupdry red wine
  • ¼cupketchup
  • 1tspdried rosemary
  • 1tspdried thyme leaves
  • 1tsppaprika


  1. Rinse the brisket and pat it dry with paper towels.

  2. If the brisket has more than ¼-inch layer of fat, trim off the excess.

  3. Season it on both sides with 1 teaspoon of salt and ground pepper.

  4. Select the “Sauté” program on the pressure cooker, adjust it to its highest heat setting, and add the oil to the pot. (If using a stovetop pressure cooker, heat the oil over medium-high heat.)

  5. Use a pair of tongs to lower the brisket into the pot with the side with the most fat facing down, and let it sear for 6 minutes.

  6. Turn it over and sear it for 6 more minutes. Both sides should have a rich, dark brown color.

  7. Transfer the seared brisket to a plate.

  8. Adjust the pressure cooker to its medium “Sauté” setting. (If using a stovetop pressure cooker, lower the heat to medium.

  9. There should be plenty of fat left in the pan after searing the brisket. If not, add another 1 to 2 teaspoons of olive oil to cook the onions.

  10. Add the onions, garlic, and the remaining ½ teaspoon of salt.

  11. Cook, stirring frequently for about 10 minutes until the onions are soft and beginning to brown.

  12. Scrape the bottom of the pot while stirring the onions to help release all of the browned bits from the bottom of the pot.

  13. Stir the water, wine, ketchup, and spices into the onions and garlic.

  14. Use a pair of tongs to lower the seared brisket back into the pressure cooker, with the side with the most fat facing up.

  15. Place the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position.

  16. Select the “Manual” program, then set the time to 50 minutes at high pressure. (For stovetop pressure cookers, cook for 45 minutes at high pressure.)

  17. It will take about 10 minutes for the pressure cooker to come up to pressure, and then the actual cooking will begin.

  18. The total time from the time the pressure cooker is sealed to the finished dish is about 60 minutes.

  19. Perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or let the pot depressurize naturally (this takes about 20 minutes).

  20. For stovetop pressure cookers, perform a quick pressure release.

  21. Use tongs to transfer the brisket to a plate or carving board.

  22. Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer.

  23. To make the gravy, return the drained onions and garlic to the pressure cooker pot.

  24. Pour the cooking liquid from the fat separator back into the pot, discarding the fat that is left behind. (If there’s no fat separator, wait for the fat to rise to the top of the liquid, then skim off as much.)

  25. With an immersion blender, blend the cooking liquid, onions, and garlic into a thick gravy.

  26. Alternatively, transfer the liquid, onions, and garlic to a blender to puree.

  27. Don’t fill the blender more than halfway, and be careful of the steam when opening the blender pitcher.

  28. Slice the brisket against the grain into thin ¼-inch slices.

  29. Pour the gravy over the brisket and serve hot.

Recipe Notes

  • Oven-cooking Instructions: Using a Dutch oven or other heavy pot with a lid placed over medium-high heat, follow the instructions for searing the brisket, cooking the onions, and mixing in the other ingredients as described in the pressure cooker recipe. Make sure the fat cap is facing up when you add the brisket back to the pan. Cover the pot and transfer to a 325 degrees F oven to cook for 3 hours, until the brisket is tender.
  • Make-ahead Instructions: Cook the brisket as indicated, allow it to cool, and refrigerate on its own. Refrigerate the strained onions and garlic separately. Transfer the cooking liquid to a storage container and refrigerate it separately. The next day, scrape the solidified fat from the top of the liquid and discard. Warm the cooking liquid, onions, and garlic in the pressure cooker or in a medium saucepan. With an immersion blender or in a blender, blend the cooking liquid, onions, and garlic into a thick gravy. Warm the brisket in the gravy before serving.  


  • Calories: 604.01kcal
  • Fat: 45.89g
  • Saturated Fat: 18.06g
  • Monounsaturated Fat: 20.12g
  • Polyunsaturated Fat: 1.90g
  • Carbohydrates: 7.33g
  • Fiber: 1.01g
  • Sugar: 3.49g
  • Protein: 36.00g
  • Cholesterol: 186.54mg
  • Sodium: 539.43mg
  • Calcium: 55.18mg
  • Potassium: 656.28mg
  • Iron: 3.47mg
  • Vitamin A: 9.54µg
  • Vitamin C: 4.10mg
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