Best Instant Pot Brisket Recipes

INSTANT POT BRISKET

Steps:

• Heat oil in a 6-quart multicooker set to the high "Sauté" setting. Generously season brisket with salt and pepper. Working in batches, add brisket to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.
• Add onions to pot and season with salt and pepper; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add ketchup, vinegar, and brown sugar; nestle brisket pieces back into pot.
• Secure lid of multicooker; adjust vent to seal. Cook on high "Pressure Cook" setting for 1 hour 25 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift brisket from liquid and transfer to a cutting board. Tent with foil to keep warm.
• Add carrots and potatoes to pot. Secure lid, readjust pressure valve, and cook on high "Pressure Cook" setting for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.
• Set machine to "Sauté" setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables, sprinkle with parsley, and serve.

INSTANT-POT KOREAN CHILE-BRAISED BRISKET AND KIMCHI COLESLAW

Steps:

• To pressure cook it:
• Rub the beef with the chile flakes, paprika, salt, and pepper. Cover and refrigerate for 1 hour and up to 24 hours.
• Set the electric pressure cooker to sauté (or use a large skillet). Add a tablespoon of the oil, let it heat up for a few seconds, and then add a batch of the beef and sear until it's browned all over, about 2 minutes per side, adding more oil as needed. Transfer the beef to a plate and repeat with the remaining batches.
• If the pot looks dry, add a bit more oil. Add the onion and sauté until golden, 3 to 5 minutes. Add the garlic and ginger and sauté for 1 minute longer. Add the beer, gochujang, ketchup, soy sauce, brown sugar, fish sauce, and sesame oil. Scrape the mixture into the pressure cooker if you have used a skillet.
• Cover and cook on high pressure for 90 minutes. Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.
• To make the kimchi coleslaw, combine the cabbage, kimchi, both oils, lime juice, and salt in a large bowl and toss well. Taste, and add more salt or lime juice if needed.
• Transfer the beef to a plate or a rimmed cutting board and tent with foil to keep warm. Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes, until it is reduced by half or two-thirds (remember that it thickens as it cools). Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top. Serve the sauce alongside the beef, with the kimchi coleslaw.
• Slow Cooker Variation:
• Cut the beef into 6 to 8 pieces instead of 3 or 4 pieces. Marinate and brown as in steps 1 and 2. Place the meat in the pot and cover with the sautéed onion mixture from step 3. Cook on high for 7 to 9 hours or low for 10 to 12 hours.

INSTANT POT® BRISKET BARBACOA WITH POBLANO PEPPERS AND ONIONS

Steps:

• Season both sides of the brisket with salt and pepper.
• Combine red onion, chipotle peppers, cilantro, orange juice, lime juice, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender. Blend until chipotle sauce is smooth.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When display shows Hot, add 2 tablespoons avocado oil. Using tongs, place a brisket half into the pot and sear, about 5 minutes per side. Transfer meat to a plate and set aside. Repeat with remaining brisket half.
• Add 1/4 cup beef broth to Instant Pot® and deglaze using a wooden spoon to scrape up any brown bits. Select Cancel to turn it off. Return brisket pieces to the pot. Pour chipotle sauce mixture over the brisket. Pour remaining beef broth on top and add bay leaves. Place lid on the Instant Pot® and set valve to Sealing. Select Meat/Stew setting on and set timer for 1 hour.
• Release pressure using the natural-release method according to manufacturer's instructions, 20 to 30 minutes. Unlock and remove the lid.
• Remove meat to a platter and shred the meat with 2 forks. Remove bay leaves from Instant Pot®. Remove 2 cups of liquid from the pot and set aside; discard remaining liquid. Add reserved liquid to the pot and return shredded meat. Leave on Warm setting until ready to serve.
• Meanwhile, heat remaining avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion and saute until tender, 7 to 10 minutes. Serve meat with poblano peppers and onion on top.

INSTANT POT MONGOLIAN BRAISED BRISKET WITH COCONUT MILK

Steps:

• Preheat Instant Pot to saute setting.
• Dry brisket and season generously with salt. Add grapeseed oil to pot and swirl to coat. When smoking, add brisket, in batches if necessary, and saute until deeply golden brown, about 5 minutes per side. Remove brisket to a plate as it finishes and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Add onion, garlic, ginger, jalapeno, cinnamon stick, and brown sugar, again replenishing pot if necessary with additional 1 tablespoon oil, and season generously with salt. Saute until onions are softened and golden in spots and brown sugar is caramelized, about 6 minutes more. Return brisket to pot, nestling meat beneath vegetables. Add vinegar, soy sauce, and beef broth, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer brisket, vegetables, and pan sauce to Instant Pot before proceeding.).
• Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove brisket and vegetables with a slotted spoon. Cover with foil to keep warm. Transfer cooking liquid to a fat separator or measuring cup and skim fat. Return sauce to Instant Pot and place on saute setting. Bring to a boil and cook until reduced, 10 minutes. Add coconut milk and continue to reduce, 5 minutes more. Season to taste (the broth) with salt and lime juice. Return the meat and vegetables to the sauce and serve with rice, cilantro, and additional lime wedges.

INSTANT-POT KOREAN CHILE-BRAISED BRISKET AND KIMCHI COLESLAW

Steps:

• PreparationTo pressure cook it: Rub the beef with the chile flakes, paprika, salt, and pepper. Cover and refrigerate for 1 hour and up to 24 hours.
• Set the electric pressure cooker to sauté (or use a large skillet). Add a tablespoon of the oil, let it heat up for a few seconds, and then add a batch of the beef and sear until it's browned all over, about 2 minutes per side, adding more oil as needed. Transfer the beef to a plate and repeat with the remaining batches.
• If the pot looks dry, add a bit more oil. Add the onion and sauté until golden, 3 to 5 minutes. Add the garlic and ginger and sauté for 1 minute longer. Add the beer, gochujang, ketchup, soy sauce, brown sugar, fish sauce, and sesame oil. Scrape the mixture into the pressure cooker if you have used a skillet.
• Cover and cook on high pressure for 90 minutes. Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.
• To make the kimchi coleslaw, combine the cabbage, kimchi, both oils, lime juice, and salt in a large bowl and toss well. Taste, and add more salt or lime juice if needed.
• Transfer the beef to a plate or a rimmed cutting board and tent with foil to keep warm. Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes, until it is reduced by half or two-thirds (remember that it thickens as it cools). Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top. Serve the sauce alongside the beef, with the kimchi coleslaw.
• Slow Cooker Variation: Cut the beef into 6 to 8 pieces instead of 3 or 4 pieces. Marinate and brown as in steps 1 and 2. Place the meat in the pot and cover with the sautéed onion mixture from step 3. Cook on high for 7 to 9 hours or low for 10 to 12 hours.
• Reprinted from Dinner in an Instant. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Christopher Testani. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
• Buy the full book from Amazon.

INSTANT POT TEXAS SMOKED BRISKET CHOWDER RECIPE BY TASTY

Steps:

• Pan-fry bacon, set aside.Then, use bacon grease to pan-fry brussels sprouts and set aside.
• Set Instant Pot to sautè, add oil, onions, jalepeños, and garlic. Sautè until onions are clear. Add carrots and potatoes and stir until well mixed. Add brussels sprouts, red beans, white corn, whiskey, chicken broth, and seasonings. Stir until well-mixed.
• Pressure Cook on high for 10-15 minutes. When done, release pressure, wait until completed.
• Set Instant Pot to sautè. Whisk together cream and flour until mixed well and add to chowder. Simmer for 4-5 minutes until soup thickens and turn off the Instant Pot. Add bacon.
• Serve chowder hot, topped with desired extra toppings.

THAI STYLE INSTANT POT BRISKET

Steps:

• !For the Brisket:
• Season beef on all sides with kosher salt & pepper and cut the beef in half across the grain.
• In a medium bowl, combine the rice vinegar, ginger paste, fish sauce, Thai chili sauce, brown sugar, soy sauce, red pepper flakes, mint leaves and water. Mix well.
• Place the beef in a gallon-size, resealable bag and pour the marinade over the beef. Seal the bag, squeeze the marinade into the beef (through the bag) and and lay the beef flat so the marinade covers it. Place the beef in the fridge 30 minutes, then flip the bag over to ensure all the beef is marinated. Marinate an additional 30 minutes. *See note.
• While the beef marinades, chop the onion and garlic and fry the shallots.
• !To fry the shallots:
• Peel and slice the shallots very thinly. Place a plate covered with three, stacked, paper towels and set it next to the stove. Heat 2 cups of oil in a medium, heavy-bottom stovetop pan until it tests 350°F with a food thermometer. Divide the sliced shallots into separate rings (as much as possible) and carefully place the sliced shallots in the hot oil. Stir and fry until the shallots are light golden brown. Transfer shallots to the paper towel-lined plate to drain. Season with kosher salt and set aside to dry and until ready to use.
• After beef has marinated, remove it from the fridge.
• Set the Instant Pot to sauté and, after one minute, add 2 tablespoons oil and 1 tablespoon butter. Add the chopped onions and cook until onions are translucent. Add the chopped garlic and cook 30 seconds.
• Turn Instant Pot to Keep warm/Cancel, and place the Instant Pot trivet over the onion/garlic mixture.
• Set one portion of the beef, fat side up, on the trivet and pour half the marinade over the beef. Set the other half, fat side up, on top of the first half and pour on the rest of the marinade.
• Set Instant Pot to Manual and set the timer to 50 minutes. After 20 minutes of natural release, cover the valve with a dishcloth and turn the valve to quick release. When the red button (float valve) on the lid goes down, the lid is safe to open.
• Open the lid and transfer the meat to a plate. Remove the trivet.
• Use an immersion (hand) blender, to purée the remaining sauce while it is still in the pot. This is the sauce served with the beef. (If you don't own an immersion blender, carefully pour half the liquid to a regular blender and purée it. Repeat with the remaining liquid.)
• If serving immediately, pull the beef apart, into chunks, using two forks. If wanting sliced beef, cool the beef about 30 minutes then transfer to the fridge. When the beef is cold, slice it into 1/2 -inch slices.
• Serve the beef over a plate of jasmine or white rice and garnish with sliced green onions, fried shallots and small mint leaves. A perfect side is roasted broccoli.
• Enjoy!
• *Note: If marinating only 30 minutes, flip the beef over after 15 minutes.

INSTANT POT BBQ BRISKET SLIDERS

Steps:

• Cut all the excess fat off of the brisket. This a little bit of time. I used latex gloves and asharp knife to slice off the fat cap. I was left with about 2 pounds of meat after I cut off all the fat.
• Massage seasoned salt into each side of the brisket.
• Turn your Instant Pot to the saute function. When the display says HOT add in the oil and swirl it around.
• Lay the brisket into the pot and let it sit for 5 minutes. Use tongs to turn it over and let the other side brown for 5 minutes. Remove the meat from the pot.
• Deglaze the pot with the beef broth. Scrape the bottom of the pot until it is clean. Add in the onion chunks. Lay the brisket on top of the onion.
• Drizzle the liquid smoke and Worcestershire over the brisket.
• Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes for sliceable brisket or 70 minutes for shreddable brisket.
• When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the meat and place it on a cutting board. Tent it with foil and let it rest for 10 minutes.
• Shred or slice the brisket. Salt and pepper to taste.
• Pile the meat on a roll and top with a bit of barbecue sauce and a slice of pepper jack cheese. Enjoy!