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–+ servings

Instant Pot Jewish Brisket Recipe

This Instant Pot Jewish Brisket is a rich and flavorful dish, combining sweet and savory elements for a tender, fall-apart texture.
Using the Instant Pot drastically reduces cooking time while preserving the traditional depth of flavor, making it a fantastic option for holidays or family dinners.
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Prep Time 5 minutes
Total Time 2 hours
Course Main Dish
Cuisine Jewish
Servings 4

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

Make-Ahead & Storage Tips
  • 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.
Keyword easy brisket recipe, holiday brisket, Instant Pot brisket, instant pot recipes, Jewish brisket, pressure cooker brisket, tender beef brisket
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