Recipe courtesy of
Dana Beninati
for
Food Network Kitchen
Recipe courtesy of
Dana Beninati
for
Food Network Kitchen
Watch how to make this recipe.
Instant Pot Holiday Brisket
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- Level: Easy
- Total: 4 hr (includes resting time)
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 888
- Total Fat
- 69 g
- Saturated Fat
- 27 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 55 g
- Cholesterol
- 284 mg
- Sodium
- 888 mg
There is no better way to celebrate the High Holidays than with a perfectly cooked brisket. This one is incredibly tender and rich in flavor. Using an Instant Pot® significantly shortens cooking time and effort, allowing for more enjoyment of family and friends. Bonus: your oven will be available for warming sides, like trays of potato latkes.
- Level: Easy
- Total: 4 hr (includes resting time)
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 888
- Total Fat
- 69 g
- Saturated Fat
- 27 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 55 g
- Cholesterol
- 284 mg
- Sodium
- 888 mg
Ingredients
Directions
Special equipment:
a 6-quart Instant Pot® multi-cooker- Allow the brisket to come to room temperature for 1 hour.
- Cut the brisket into quarters so it fits easily into a 6-quart Instant Pot®. Pat the brisket pieces dry on both sides. Mix the onion powder, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl. Sprinkle over the brisket pieces on all sides.
- Set the pot to sauté and add the oil (see Cook's Note). Once the oil is shimmering, sear one piece of brisket until browned, about 3 minutes per side. Set aside on a rimmed baking sheet. Repeat with the remaining brisket pieces, adding oil as needed if the pot seems dry.
- Add the red wine and cook, scraping up any browned bits from the bottom, until reduced by half, 4 to 5 minutes. Stir in the stock and hoisin. Return the brisket pieces to the pot and sprinkle over the onions. Top with the thyme, garlic and bay leaves.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 90 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the brisket to a cutting board and tent loosely with aluminum foil. Discard the thyme stems and bay leaves.
- Skim the sauce of any fat that has risen to the surface using a large spoon. Stir in the brown sugar. Set the pot to sauté and simmer until the sauce has reduced slightly, 15 to 20 minutes. Taste and adjust the seasoning with salt and pepper.
- Carve the brisket against the grain into thick slices. Place on a warm platter and top with a few ladles of the sauce, being sure to include plenty of onions. Serve the remaining sauce on the side. Sprinkle with the chopped parsley.
Cook’s Note
A whole brisket (which includes both the flat and the point) can range from 12 to 16 pounds. We recommend using the flat cut to ensure it will fit in the pot. Cook with the fat for flavor, then trim the fat after cooking if you prefer lean brisket. Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.
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