Trader Joe’s Kosher Brisket

By February 5, 2013

KosherBrisket InstantPot 1 300x257 Trader Joes Kosher BrisketSubmitted by Ezzie B.


  • (rinsed and patted dry) 1 1/2 or 2 pound or same amount of a regular kosher brisket
  • 2 tbsp oil (or margarine such as I can’t believe it’s not butter)
  • 1/2 tsp fresh ground pepper corns
  • 1 medium sized Spanish onion
  • 5 red potatoes (or any other potatoes you have)
  • 1 cup baby carrots
  • 1- 1/2 c Pacific Organic free range chicken broth (low sodium)


I am using the Instant Pot IP-LUX60 (6-in-1 Programmable Pressure Cooker) for this recipe.

  1. Put the Instant Pot on the saute setting.
  2.  Put in 1 tbsp of the oil (or margarine) and caramalize the onions.  Once golden, remove from pot, put in bowl, and set aside.
  3. If needed add a bit more oil (or margarine).  But keep the Instant Pot on Saute setting.
  4.  Rub the freshly ground pepper corns on both sides of the brisket.  Note:  If you are cooking a regular brisket add salt as well (I recommend Kosher salt because the granules are bigger and you have less tendency to over-salt).
  5.  Sear brisket on both sides.
  6.  Put in carrots, potatoes, and browned onions.  Then pour over the chicken broth.
  7.  Switch Instant Pot to Slow Cook and set for 4 hours.
  8.  Let slow cooker setting return to normal pressure on it’s own.  Then remove vegetables.  Gently lift brisket as it will be falling apart!   Warning!  Your mouth will start to water!
  9.  Put the Instant Pot back on saute setting and reduce down the juices to about half.  This will only take a few minutes!
  10.  That’s it.  Again if using a kosher brisket, there is no added salt.  That is also why I used low sodium chicken broth.
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4 Responses to “Trader Joe’s Kosher Brisket”

  1. Barb J says:

    Do you leave the fat on or trim?


  2. Roger Grant says:

    I’m a cooking novice. These instructions seem to be incomplete to me. I have a few questions:

    Step #2, when I “caramelize the onions. Once golden, remove from pot” how do I know they are caramelized? Am I supposed to keep taking the lid off and check to see when the onions are caramelized?

    Step #5: “Sear brisket on both sides.” Sear in a pan, or use the pressure cooker? If this is supposed to be done in the pressure cooker, what setting? If this is supposed to be done in a pan, I don’t see any step that says to add the beef to the pressure cooker.

    Step #9: What does “reduce down the juices to about half” mean?


    Terry Reply:

    Caramelize the onions on the sauté setting with the lid off. Caramelizing means to cook until light brown.. Also, Saute (brown) the beef with the lid off. then add the other ingredients including the onions and slow cook with the lid on. Hope that helps.


  3. Katy says:

    Delicious and so convenient, especially for a busy holiday meal! Thank you Ezzie.


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