Prep Time: 15 minutes
Cook Time: 1 hour and 30 minutes
Total Time: 1 hour and 45 minutes
Servings: 6
Ingredients:
- 1 large yellow onion
- 1 (3-pound) flat-cut beef brisket
- 2½ tsp kosher salt, divided
- ½ tsp freshly ground black pepper
- 1 tbs vegetable oil
- ⅓ cup beef broth
- ⅓ cup red wine vinegar
- ⅓ cup sugar free ketchup
- ¼ cup packed light brown sugar
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- ¾ tsp garlic powder
Instructions:
- Begin by thinly slicing the onion.
- If the surface fat of the beef brisket is over ¼-inch thick, trim it off.
- If needed, cut the brisket in half to ensure it fits in a 6-quart or larger electric pressure cooker or Instant Pot.
- Season the brisket all over with 2½ tsp of kosher salt and ½ tsp of freshly ground black pepper.
- Heat oil in the pressure cooker using the highest sauté function until it shimmers. Add the brisket, searing it undisturbed until the bottom is browned, which should take about 5 to 6 minutes. Flip the brisket and repeat the browning process on the other side for another 5 to 6 minutes. Once done, transfer the brisket to a plate.
- In the same pressure cooker, add the sliced onion and the remaining ½ tsp of kosher salt. Sauté the onion until it becomes tender, while also ensuring to scrape up the brown bits from the bottom of the pot. This should take around 4 to 6 minutes.
- Add the beef broth, red wine vinegar, ketchup, brown sugar, thyme, dried oregano, paprika, and garlic powder into the sautéed onion. Return the seared brisket to the pot, overlapping the pieces if necessary.
- With the lid securely locked and the valve set to seal, set the pressure cooker to cook under HIGH pressure for 70 minutes. It will take about 5 to 7 minutes for the pressure to build up.
- Once the cooking time elapses, allow the pressure to release naturally for 20 to 25 minutes. Gently open the pressure cooker and transfer the tender brisket to a cutting board.
- Slice the brisket against the grain into ¼-inch-thick slices. Serve the brisket along with the onions, gravy, and your favorite style of potatoes.
Notes:
- Don’t let the overall cooking time discourage you – a good chunk of it is just the Instant Pot doing its wonderful thing.
- In this recipe, I’ve taken the step to include both salt and sugar. Admittedly, I usually steer clear of these, but now that my little one is almost 11 months old, I’ve allowed myself to be a bit more lenient with salt and sugar. If you’re not quite at ease with adding them, I completely understand – feel free to pass on this recipe.
- The brisket can be cooked up to 3 days in advance. Store the brisket covered with the gravy. Reheat with the gravy in a baking dish covered with aluminum foil in a low oven.
- Leftovers keep well for up to 5 days. Store the beef covered in gravy to keep the meat moist.
