Nothing beats a tender, flavorful brisket that melts in your mouth. If you’ve ever spent hours slow-cooking this classic dish, you know the patience it requires.
But with the right instant pot recipes, you can achieve that same slow-braised perfection in a fraction of the time.
The Tradition of Jewish Brisket
Brisket has been a staple in Jewish households for generations. Whether served at holiday feasts or family gatherings, this dish holds deep cultural significance.
The slow-cooked beef, bathed in a rich, slightly sweet sauce, is the perfect centerpiece for any occasion.
Traditionally, brisket takes several hours to reach that fall-apart texture, but using an instant pot significantly speeds up the process while maintaining the integrity of the dish.
Why the Instant Pot Works Wonders
One of the biggest challenges of cooking brisket is ensuring it remains moist and tender. With the instant pot, pressure cooking locks in moisture, breaking down the tough fibers of the meat quickly.
Instead of waiting all day for your brisket to cook in the oven, this method lets you have a delicious, perfectly braised brisket in about two hours.
Balancing Sweet & Savory Flavors
Jewish brisket recipes often feature a combination of sweet and tangy flavors. In this recipe, ketchup, brown sugar, and vinegar create a beautifully balanced sauce.
The acidity of the vinegar cuts through the richness of the beef, while the brown sugar and ketchup add just the right amount of sweetness. The result is a deeply flavorful brisket that pairs well with classic side dishes like mashed potatoes or roasted vegetables.
Essential Steps for a Perfect Brisket
Achieving a flavorful brisket is all about technique. First, seasoning the meat properly is key. Rubbing it with kosher salt enhances the natural flavors.
Next, searing the brisket in the instant pot develops a caramelized crust that locks in flavor. Then, layering the onions and sauce over the meat ensures that every bite is infused with bold, rich taste.
Once the brisket has cooked under pressure, letting it rest before slicing allows the juices to redistribute, keeping it moist. Cutting against the grain ensures each slice is tender, making for the best texture in every bite.
Tips for Customizing Your Brisket
- Spice it up: Add smoked paprika or chili powder for a bolder flavor.
- Make it richer: Swap out some of the water for beef broth to deepen the flavor.
- Go gluten-free: This recipe is naturally gluten-free, but always check ingredient labels to be sure.
- Prepare ahead: Brisket tastes even better the next day. Store it in the sauce overnight for maximum flavor.
Storing & Reheating Leftovers
Brisket leftovers make incredible meals. Store them in an airtight container with the sauce to keep the meat juicy. Reheat in the oven at 350°F for about 30 minutes, or gently warm in the instant pot on the sauté function.
The Ultimate Comfort Dish
Jewish brisket is more than just a meal—it’s a connection to tradition and family. Thanks to modern instant pot recipes, this beloved dish is now easier and faster to prepare without sacrificing the rich, comforting flavors we all love.
Instant Pot Jewish Brisket Recipe
Ingredients
- 1 4- or 5-pound beef brisket (do not trim the fat)
- Kosher salt
- 1½ cups water
- 1½ cups ketchup
- ¾ cup dark brown sugar
- ¾ cup white vinegar
- 1 clove garlic minced or pressed
- 4 yellow onions coarsely chopped
- 3 tablespoons cornstarch
Instructions
- Prepare the brisket: Cut the brisket in half against the grain to fit into the Instant Pot. Generously rub kosher salt all over the meat.
- Sear the brisket: Set the Instant Pot to “Sauté” mode on High or More setting. Once hot, sear each piece for about 2 minutes per side until browned. Remove and set aside.
- Make the sauce: In a mixing bowl, whisk together the water, ketchup, brown sugar, vinegar, and minced garlic until well combined.
- Layer the brisket and onions: Place the trivet inside the Instant Pot. Lay one piece of brisket fat-side up, cover with half of the onions and sauce. Repeat the layering with the second piece of brisket and the remaining onions and sauce.
- Pressure cook: Secure the lid, set the valve to “Sealing,” and pressure cook on High. Choose 75 minutes for extra tender, shreddable meat or 65 minutes for firmer slices. Let the pressure release naturally for 20 minutes, then perform a quick release.
- Rest the brisket: Carefully transfer the brisket to a carving board, fat-side up, and let it rest for at least 15 minutes before slicing. If desired, trim any excess fat.
- Thicken the sauce: While the brisket rests, mix the cornstarch with 3 tablespoons of cold water to form a slurry.
- Simmer the sauce: Set the Instant Pot back to “Sauté” on High. Stir in the slurry and simmer for about 30 seconds until the sauce thickens. Keep warm.
- Slice the brisket: Once cooled, slice the brisket against the grain into strips or chunks for the best texture.
- Marinate and serve: Return the sliced brisket to the Instant Pot and let it soak in the sauce for 5–10 minutes on the “Keep Warm” setting before serving.
Notes
- Brisket tastes even better the next day! After cooking, slice and store the brisket with sauce in an aluminum-covered pan in the fridge overnight. Reheat at 350°F (175°C) for about 30 minutes before serving.
- For a smaller brisket (2–3 pounds), reduce the pressure cooking time to 55–60 minutes.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.