Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 4.0 stars
01/07/2020
I learned last St. Patrick's Day that cooking vegetables with the (corned) beef brisket turns the vegetables, especially onions and cabbage. into MUSH - and that was with only a 45 minute pressure cook. I strongly suggest cooking ALL the vegetables in the later separate cook time, as per recipe. If you insist, maybe put 1/4 or 1/2 of one of the onions in with the meat for flavor for the full cook time.
Back to Instant Pot Brisket
All Reviews for Instant Pot Brisket
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 2 hrs 20 mins
Yield: Serves 6 to 8
instant-pot brisket
Ingredients
Ingredient Checklist
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
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 2 hrs 20 mins
Yield: Serves 6 to 8
instant-pot brisket
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 2 hrs 20 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 45 mins
total: 2 hrs 20 mins
Yield: Serves 6 to 8
prep: 45 mins
total: 2 hrs 20 mins
prep:
45 mins
total:
2 hrs 20 mins
Yield: Serves 6 to 8
Serves 6 to 8
instant-pot brisket
instant-pot brisket
Ingredients
Ingredients
- 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
Directions
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.
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 4.0 stars
01/07/2020
I learned last St. Patrick's Day that cooking vegetables with the (corned) beef brisket turns the vegetables, especially onions and cabbage. into MUSH - and that was with only a 45 minute pressure cook. I strongly suggest cooking ALL the vegetables in the later separate cook time, as per recipe. If you insist, maybe put 1/4 or 1/2 of one of the onions in with the meat for flavor for the full cook time.
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 1
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 4.0 stars
01/07/2020
I learned last St. Patrick's Day that cooking vegetables with the (corned) beef brisket turns the vegetables, especially onions and cabbage. into MUSH - and that was with only a 45 minute pressure cook. I strongly suggest cooking ALL the vegetables in the later separate cook time, as per recipe. If you insist, maybe put 1/4 or 1/2 of one of the onions in with the meat for flavor for the full cook time.
Martha Stewart Member
Rating: 4.0 stars
01/07/2020
I learned last St. Patrick's Day that cooking vegetables with the (corned) beef brisket turns the vegetables, especially onions and cabbage. into MUSH - and that was with only a 45 minute pressure cook. I strongly suggest cooking ALL the vegetables in the later separate cook time, as per recipe. If you insist, maybe put 1/4 or 1/2 of one of the onions in with the meat for flavor for the full cook time.
Rating: 4.0 stars
All Reviews for Instant Pot Brisket
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Instant Pot Brisket
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
