Instant Pot Classic Braised Brisket

Hours of waiting for the brisket to get tender in the oven is a thing of the past when you use an Instant Pot. Plus your oven is free for side dishes, dessert and more.

Hands-on Time: 25 min. | Cook Time: 2 hrs. 20 min. | Total Time: 2 hrs. 45 min. | Serves: 6 | Difficulty: Easy

  • 3½ lb. brisket, trimmed of excess fat, patted dry
  • 2 Tbsp. salt
  • 1 Tbsp. ground black pepper
  • 1 Tbsp. Kroger® Vegetable Oil
  • 1 large onion, roughly chopped
  • 3-4 carrots, peeled and cut into quarters
  • 3 ribs celery, cut into quarters
  • 3 cloves garlic, peeled and smashed
  • 2 Tbsp. tomato paste
  • ½ cup red wine
  • 1 cup beef broth
  1. Season brisket with salt and pepper.
  2. Select Instant Pot® SAUTÉ function; heat the oil. Sear until well browned, about 6-8 minutes per side. Remove meat; set aside. Add onion, carrot, celery, and garlic to the pot, cooked 2-3 minutes until fragrant. Add tomato paste and cook 1 minutes.
  3. Stir in wine and beef broth, work up any brown bits from the bottom. Return meat to the pot. Twist lid to seal.
  4. Select MANUAL function and set timer for 70 minutes. Allow to naturally depressurize.
  5. Remove brisket from pot; tent with foil and allow to rest. Switch pot to SAUTÉ function; allow sauce to reduce. Use an immersion blender to puree vegetables if desired. Slice brisket against the grain, serve with sauce.
  6. Refrigerate leftovers.

Tip: If making for Passover double check all your ingredients are Kosher for Passover.

Nutrition Analysis:

Per serving: Calories 650, Calories from Fat 260, Total Fat 29g (45% DV), Saturated Fat 10g (50% DV), Trans Fat 0g, Cholesterol 245mg (82% DV), Sodium 2700mg (112% DV), Carbohydrates 10g (3% DV), Dietary Fiber 2g (8% DV), Sugars 4g, Protein 80g, Vitamin A 140%, Vitamin C 10%, Calcium 6%, Iron 45%.