INSTANT POT BRISKET

Instant Pot Brisket image

Provided by Riley Wofford

Time 2h20m

Yield Serves 6 to 8

Number Of Ingredients 10

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1 tablespoon vegetable oil
3 1/2 to 4 pounds beef brisket, fat cap trimmed to 1/4-inch thickness, cut into 3 or 4 pieces
Kosher salt and freshly ground black pepper
2 yellow onions, thinly sliced (4 cups)
3/4 cup ketchup
1/4 cup distilled white vinegar
1/4 cup packed dark brown sugar
1 1/2 pounds carrots, peeled and cut into 2-inch lengths (halved lengthwise if thick)
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
Chopped parsley leaves, for serving

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.