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Instant Pot Brisket
Ingredients
- 2 tablespoons olive oil or avocado oil
- 3 pound brisket, cut as needed to fit in the pot
- 2 teaspoons salt, plus more to taste
- 1 small can diced tomatoes, liquids drained
- 1 clove garlic (minced)
- 1 tablespoon tomato paste
- 1/3 cup mustard (we recommend apple cider vinegar based mustard)
- 3/4 cup Beef Broth
- 1 teaspoon Dried Thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 tablespoons honey
Instructions
- Set instant pot to saute and add in the olive oil. Season the brisket with 2 tablespoons of salt. Brown the brisket on all sides in the pot, in batches as needed. Remove from the pot.
- Add the onions to the pot and scrape the pan to get all the good bits incorporated into the sauce. Cook 5 minutes.
- Add in the garlic and tomato paste and cook 2 minutes.
- Add in the vinegar and scrape the pan again. Add in the broth, thyme, oregano, paprika, and honey.
- Add the beef back in and cover the pot. Set pressure to cook on high for 70 minutes making sure the valve is set to seal. It will take a few minutes to come to temperature.
- Once finished, allow the pressure to naturally reduce for 15 minutes. Then switch the valve to release the remaining pressure.
- Open the pot and serve the brisket with the sauce.
