Instant Pot Brisket


Instant Pot Brisket

Submitted by Laura Bergman


  • 1 lg. yellow onion thinly sliced
  • 1 3 lb. beef brisket, preferably flat cut
  • 2 1/2 tsp. kosher salt divided
  • 1/2 tsp. ground black pepper
  • 1 Tbsp. vegetable oil
  • 1/3 cup beef broth
  • 1/3 cup red wine vinegar
  • 1/3 cup ketchup
  • 1/4 cup packed light brown sugar
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • 3/4 tsp. garlic powder


  • Trim off surface fat from brisket if fat is more than 1/4” thick. Cut brisket in half if needed to fit in a 6-quart or larger electric pressure cooker or Instant Pot. Season the brisket all over with 2 tsp. kosher salt and black pepper. Heat oil in pressure cooker with the highest saute function until shimmering. Add brisket (sear in 2 batches if needed) and sear undisturbed until browned on the bottom, 5-6 minutes. Flip brisket and brown on the other side, 5-6 minutes. Transfer to a large plate. Add onion and remaining 1/2 tsp. kosher salt to the pressure cooker and saute until the onions are tender, scraping brown bits from the bottom of the pot, 4-6 minutes. Stir in beef broth, red wine vinegar, ketchup, brown sugar, thyme, oregano, paprika, and garlic powder. Return brisket to pot, overlapping pieces if needed. Lock the lid and check that the valve is set to seal. Set to cook for 70 minutes under high pressure. It will take 5-7 minutes to come up to pressure. When the cooking time is up, let the pressure naturally release, 20-25 minutes. Carefully open the pressure cooker and transfer the brisket to a cutting board. Slice brisket across the grain into 1/4” thick slices. Serve with onions and gravy.