Instant Pot Brisket with Smashed Potatoes

Instant Pot Brisket with Smashed Potatoes – meltingly tender beef that’s packed with flavor! Serve with smashed potatoes and carrots which are cooked together with the beef – a low effort recipe that the whole family will love.

You will also love Instant Pot Vietnamese Beef Stew and my creamy Instant Pot Beef Stroganoff

This amazingly tender beef brisket is cooked in your Instant Pot which means no standing over the stove or near a hot oven. Your pressure cooker does all of the hard work and in half the time it would take to cook such a meal the traditional way.

Brisket can be a bit hit and miss, at least in my experience. Sometimes it is very stringy and fatty or lacking in flavor. Well the magical Instant Pot takes care of the beef ensuring maximum tenderness and the balsamic vinegar brings on the flavor in spades.

Tips for Perfect Brisket Every Time

Brisket is a tough, collagen-rich cut which needs a bit of TLC. Long, gentle, slow cooking is a must in order to break down those fibers and turn them melt-in-your-mouth tender. You can’t get it wrong if you follow these steps:

• Sear before cooking – browning adds rich, caramelized flavor to the sauce.
• Cook it low and slow (or high pressure) – your crockpot or the pressure cooker are best bets for flavorful tender brisket.
• Keep it moist – always cook with liquid (stock, wine, balsamic, beer, etc.).
• Slice against the grain – cuts through the muscle fibers for tender, easy-to-chew slices.

What I also love is that the potatoes and carrots also cook in the pressure cooker on a silicone steamer – no messing about with pots to make the sides. It is worth getting some Instant Pot Accessories they are so useful!!

The balsamic vinegar, stock, tomatoes, onions and garlic cook down to create a maddeningly rich gravy which you might want to eat with a spoon. Or maybe that’s just me 😉

How to Cook Brisket in the Instant Pot

1. Unroll the brisket (if it’s rolled up) and trim any large bits of fat – a little fat is totally fine. Season with salt and pepper and set aside. Meanwhile prepare your vegetables.
2. Add a tablespoon of oil to your pressure cooker and use the Sauté function to sear the brisket on both sides until nicely coloured, about 3 minutes per side on high heat. Remove from the pot with tongs and set aside.

1. Adjust the Sauté temperature to medium and add a splash more oil if needed. Sauté your onion and garlic for five minutes, stirring frequently, until softened. Add the salt, bay leaves and sugar (or Sukrin sweetener).
2. Add the balsamic vinegar, beef stock and tomato paste and stir to combine. Nestle the brisket among the sauce.

1. Add the metal trivet on top of the meat and position the potatoes and carrots on it. Sent vent to sealing and cook for 45 minutes at high pressure.

1. Let the pressure release naturally for 10 minutes and manually release the rest. Use tongs to remove the carrots and potatoes from the pot and set aside. Use a fork to lightly smash the potatoes. Remove the brisket and set aside for a few minutes to rest before slicing.

1. Add the cornstarch slurry into the sauce, stir it in and use the sauté function to cook it over high heat for 5-10 minutes until thickened. Arrange the brisket on a platter. Spoon some of the sauce over it and serve with the smashed potatoes and carrots.

More Instant Pot Recipes

• Guinness beef stew
• Pressure cooker Vietnamese beef stew
• Lamb Dhansak curry
• Instant Pot Korean pork ribs
• Pressure cooker meatball minestrone

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