Instead of the usual one new recipe per week, we made TWO ! This one and the Instant Pot Adobo Chicken. Our family loves to eat out, but we can all agree that nothing beats a homemade meal. This recipe makes such a good, tender brisket. Definitely a heartier meal but you will love it !
xo, Jaime
Picture and recipe credits to: kitchn
| Prep Time | 15 minutes |
| Cook Time | 90 minutes |
| Servings |
servings
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Ingredients
- 1 large yellow onion
- 1 beef brisket preferably flat-cut, 3-pound
- 2 1/2 teaspoons kosher salt divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon 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 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- Fresh parsley for serving (optional)
Ingredients
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Instructions
- Thinly slice 1 large onion. Trim off the surface fat from a (3-pound) beef brisket if the fat is more than 1/4-inch thick. Cut the 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 teaspoons of the kosher salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon vegetable oil in the pressure cooker with the highest Sauté function until shimmering. Add the brisket (sear in 2 batches if needed) and sear undisturbed until browned on the bottom, 5 to 6 minutes. Flip the brisket and brown on the other side, 5 to 6 minutes more. Transfer to a large plate.
- Add the onion and remaining 1/2 teaspoon kosher salt to the pressure cooker and sauté until the onions are tender, scraping brown bits from the bottom of the pot, 4 to 6 minutes.
- Stir in 1/3 cup beef broth, 1/3 cup red wine vinegar, 1/3 cup ketchup, 1/4 cup packed light brown sugar, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon paprika, and 3/4 teaspoon garlic powder. Return the brisket to the pot, overlapping the pieces if needed.
- Lock the lid on and check that the valve is set to seal. Set to cook for 70 minutes under HIGH pressure. It will take 5 to 7 minutes to come up pressure.
- When the cook time is up, let the pressure naturally release, 20 to 25 minutes. Carefully open the pressure cooker and transfer the brisket to a cutting board.
- Slice the brisket across the grain into 1/4-inch-thick slices. Serve the brisket with the onions and gravy. Garnish with fresh parsley, if desired.
Recipe Notes
Picture and recipe credits to: kitchn
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