Best Thai Style Instant Pot Brisket Recipes

INSTANT POT BRISKET

Steps:

• Combine spices in a small bowl. Rub over the entire surface of the brisket. Set aside.
• Heat the oil in the Instant Pot on Sauté mode.
• Once hot, add the onions and garlic. Cook for 2-3 minutes until slightly softened, stirring frequently to not allow garlic to burn.
• Turn off Sauté mode.
• Place the brisket on top of the onion mixture in the Instant Pot. You may need to cut it in half to fit properly.
• Pour the beef broth and BBQ sauce into the pot.
• Close the lid on the Instant Pot, turn the valve to the "sealing" position.
• Set the Instant Pot for 90 minutes on "Meat/Stew" mode (or pressure cook high if your Instant Pot doesn't have that setting).
• Once done cooking, let the Instant Pot naturally release for 10 minutes then turn the valve to "venting" and quick release the rest of the pressure.
• Remove the lid and use tongs to remove the brisket from the pot to a cutting board.
• Slice or shred the brisket depending on preference.
• Turn the Instant Pot to Sauté mode and cook, reducing the sauce left in the pot for 5 minutes or so until slightly thickened. Whisk consistently as it cooks.
• Add the brisket back to the pot with the sauce to coat or, plate the brisket and spoon the sauce on top before serving.

THAI-STYLE BRISKET

Steps:

• In a large skillet over medium-high heat, brown brisket on both sides in 2 tablespoons olive oil. Transfer meat and drippings to a 5-qt. slow cooker. Combine the peanut butter, soy sauce, sesame oil, cilantro, lemon juice, garlic, pepper flakes and pepper; pour over brisket. Cover and cook on low for 8-9 hours or until meat is tender. , Remove brisket and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Meanwhile, in a large skillet or wok, stir-fry the carrots, peppers and onions in remaining olive oil until crisp-tender. Add peanuts if desired. Stir cooking juices and stir into vegetable mixture. , Thinly slice meat across the grain. Place rice on a large serving platter; top with meat and vegetable mixture.

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.