Fred’s Instant Pot Brisket With Veggies

By June 13, 2014

Submitted by Fred M.

Ingredients:

  • 2 lb. or larger regular brisket, rinsed and patted dry*
  • 2 tbs. olive oil
  • fresh ground black pepper
  • 1 lg. yellow onion
  • 5 or 6 red potatoes
  • 2 c. large chunks carrots
  • 2 ½ c. home made beef broth, or make from Knorr Beef Base
  • 3 tbs. heaping chopped garlic
  • 3 tbs. Worcestershire Sauce
  • 4 bay leaves
  • granulated garlic
  • Knorr Demi-Glace sauce
  • ½ c. dehydrated onion
  • 2 stalks celery in 1” chunks

Directions:

  1. Put the Instant Pot on the saute setting. Put in 1 tbs. (more if needed) of the oil and caramelize the onions. Once golden, remove from pot, put in a bowl, and set aside. But keep the Instant Pot on the Saute setting.
  2. Rub the freshly ground pepper on both sides of the brisket. Do the same with the granulated garlic. Add 1tbs. olive oil (or more) and only lightly sear the brisket on all sides.
  3. Change the setting to manual and the time for 50 mins., add back the onions, garlic, Worcestershire sauce, bay leaves, dehydrated onion and beef broth. Secure the lid and close the quick pressure release.
  4. While the meat is cooking, peal and cut up all the veggies. When the meat is done, use the quick pressure release feature, then remove the lid. Add all of the veggies, replace the lid, set the quick pressure release to close, then use the manual feature setting the time to 10 mins.
  5. When the time is up, turn the pot off, use the quick release again, and remove the lid. Use a platter to remove the veggies and meat. Use the saute setting and bring the broth to a boil, then add the Knorr Demi-Glace mixing with a wisk. The Demi-Glace is available from all restaurant supply stores or amazon.com. Adjust seasonings as needed. Serve with Cole Slaw or other salad, home made rolls or Italian garlic bread. Be sure to remove the bay leaves before serving.

*You can use arm roasts, even shank roasts, and other thick cuts of beef, not just brisket.

2 lb. or larger regular brisket, rinsed and patted dry*

2 tbs. olive oil                                                

fresh ground black pepper

1 lg. yellow onion                                           

5 or 6 red potatoes

2 c. large chunks carrots                                

2 ½ c. home made beef broth, or make from Knorr Beef Base

3 tbs. heaping chopped garlic

3 tbs. Worcestershire Sauce                           

4 bay leaves

granulated garlic                                            

Knorr Demi-Glace sauce

½ c. dehydrated onion                                   

2 stalks celery in 1” chunks

Put the Instant Pot on the saute setting. Put in 1 tbs. (more if needed) of the oil and caramelize the onions. Once golden, remove from pot, put in a bowl, and set aside. But keep the Instant Pot on the Saute setting.

Rub the freshly ground pepper on both sides of the brisket. Do the same with the granulated garlic. Add 1tbs. olive oil (or more) and only lightly sear the brisket on all sides.

Change the setting to manual and the time for 50 mins., add back the onions, garlic, Worcestershire sauce, bay leaves, dehydrated onion and beef broth. Secure the lid and close the quick pressure release.

While the meat is cooking, peal and cut up all the veggies. When the meat is done, use the quick pressure release feature, then remove the lid. Add all of the veggies, replace the lid, set the quick pressure release to close, then use the manual feature setting the time to 10 mins.

When the time is up, turn the pot off, use the quick release again, and remove the lid. Use a platter to remove the veggies and meat. Use the saute setting and bring the broth to a boil, then add the Knorr Demi-Glace mixing with a wisk. The Demi-Glace is available from all restaurant supply stores or amazon.com. Adjust seasonings as needed. Serve with Cole Slaw or other salad, home made rolls or Italian garlic bread. Be sure to remove the bay leaves before serving.

*You can use arm roasts, even shank roasts, and other thick cuts of beef, not just brisket.

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Comments

8 Responses to “Fred’s Instant Pot Brisket With Veggies”

  1. Steve says:

    I just made this recipe (4lbs) and it was very delicious and tender on the exterior but tough in the center. If I need more cook time how much more would you estimate I need?

    [Reply]

    Steve Reply:

    I want to add that I cooked it for 60 minutes then a quick steam release then added the veggies and cooked them for 10 more minutes followed by another quick steam release. Also, would it help to cut the big brisket into a few pieces for cooking?

    [Reply]

  2. Patricia says:

    I cooked this today and my whole family loved it. So flavorful and the meat was so tender. I followed the recipe exactly, no need to add anything, it’s perfect. This was so easy! Thank you for this wonderful recipe.

    [Reply]

    David Reply:

    Have you read the ingredients on the Knorr products? You may want to rethink that part of this recipe.

    [Reply]

  3. Rhonda says:

    I want to fix the well-known recipe of brisket seasoned with french onion soup mix. I can’t find an IP recipe for it though! Any suggestions?

    [Reply]

  4. Jan says:

    This was my first meal in the Instant Pot. I used a frozen pork roast from the freezer, worked beautifully.

    [Reply]

    Shari Reply:

    Did the time change by putting it in frozen?

    [Reply]

    Instant Pot Staff Reply:

    Frozen food material will increase the pre-heating time. The pressure cooking time remains similar. If in doubt, please add 5 min in the pressure cooking time.

    [Reply]

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