Instant Pot Brisket is full of flavor and fork tender. This Jewish brisket recipe is perfect for Rosh Hashanah, Hanukkah, or even Passover!
The holidays for us are all about traditions, being with family, and of course food! The stove is consumed with delicious desserts like Jewish Apple Cake or Mandel Bread, so what better way to enjoy our favorite brisket recipe than making it outside of the oven so we can have a warm meal and still have all of our desserts? Instant Pot Brisket to the rescue.
Typically our Jewish Brisket takes about 3 to 3 and half hours in the oven, but in the instant pot you can cook brisket in just 70 minutes and it frees up the oven!
Recipe ingredients and notes
- Avocado oil – we use avocado oil to sear the brisket before pressure cooking.
- Brisket – This recipe calls for brisket, you can use a 4 to 5lb brisket, you may need to cut it in half to sear the whole brisket..
- Ketchup – We use ketchup to add tang, texture, and flavor. You could also use a cup of tomato passata (tomato puree) with 1/4 cup vinegar.
- Brown sugar – If you don’t want to use brown sugar you can also use coconut sugar or see the note below about seltzer.
- Plain seltzer – We used plain seltzer for this recipe as we always have extra seltzer after making our matzo ball recipe. You can also use ginger ale, but leave out the brown sugar if you do.
- Onion soup mix – We use Kosher onion soup mix as it’s dairy free and it’s the traditional way to make Jewish brisket.
- Onions – They cook down and add so much flavor, you can even add 3 if you love onions!
- Carrots – We use full carrots that we peel and chop, but in a pinch, you can use baby carrots.
- Yukon Potatoes – If you don’t like Yukon potatoes you can also use red potatoes or add more carrots in place of the potatoes.
Step-by-step instructions
For the full ingredient amount and full instructions on how to make instant pot brisket see the recipe card below.
Prepare the carrots, potatoes, and onions. Roughly chop them.
Plug in the instant pot and place it on saute mode and add the oil and let it get hot.
Add the brisket into the instant pot to sear on both sides, about 2-3 minutes per side. You may need to slice it in half against the grain to sear it fully.
Now place the brisket fat side down in the instant pot and top with the veggies.
Mix the ketchup, sugar, seltzer, and onion soup mix in a bowl until fully mixed, and then pour into the instant pot.
Place the lid onto the instant pot securely and turn it on manual high pressure for 70 minutes. Once the time is up, let it naturally release for at least 20 minutes, and then carefully release the pressure after the 20 minutes are up.
Use a slotted spoon to carefully get the veggies and place them onto a platter. Next, remove the brisket and allow it to rest for at least 10 minutes before slicing it on a cutting board.
When cutting the brisket you’ll need to remove the fat layer and you can just discard it. Slice the brisket against the grain and then place the slices onto the platter with the cooked vegetables.
Carefully pour a ladle full of the cooked broth onto the brisket and garnish with freshly chopped parsley if desired.
Recipe tips and variations
- Cut your prep time in half by using baby carrots and baby potatoes.
- If you’re making a much larger brisket you can double the ingredients, just be sure to not overfill your instant pot. When we’re making for a large crowd we recommend an 8qt or 10qt instant pot. This recipe uses our 6qt instant pot.
- Remember to use Kosher onion soup mix, it’s dairy free.
- You can prep the vegetables while the meat is browning, just be sure to keep an eye on it so it doesn’t burn.
Storage and reheating tips
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 3-4 days.
- Freeze: To freeze leftover brisket we always put it into an airtight container. We do not freeze the potatoes as the texture changes too much. You can freeze the brisket with carrots and broth for up to 2 months.
- Reheat: Reheat in a 350 degree F oven for 30 minutes or until warm throughout. If it’s a small portion we like to reheat on the stovetop in a skillet with a bit of broth until the brisket and vegetables are warm throughout. You can also use the microwave for 2-3 minutes depending on how much you may need a few more minutes.
How to serve
This brisket recipe is best served with our instant pot jasmine rice, pasta, potato latkes, or mashed potatoes.
Frequently asked questions
Absolutely, it will take much longer though. See our oven brisket recipe here
Yes, sometimes we’ll add parsnips and celery. You can even add sweet potatoes.
You want 1lb of raw brisket per person. Once the brisket is cooked it shrinks and you’ll be left with a 1/2lb of cooked brisket per person.
We like to also do this with London broil. You’ll want to reduce the time as London broil is leaner than brisket, about 30-40 minutes.
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Instant Pot Brisket
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Print Pin RecipeIngredients
- 1 tablespoon avocado oil
- 4-5 lb brisket
- 1 cup ketchup
- 1/2 cup brown sugar
- 2 cups plain seltzer or 1 can ginger ale
- 1 packet onion soup mix
- 2 large onions rough chopped
- 5 carrots peeled and thick sliced
- 4 medium Yukon potatoes rough chopped
Instructions
- Turn the instant pot on saute mode and add the oil. Allow the oil to sizzle before adding the meat.
- You may need to slice the brisket in half to fit. Make sure you cut it in half against the grain if so.
- Place the brisket into the instant pot and sear on all sides for about 2-3 minutes per side, and rotate once it easily releases.
- Place the brisket fat side down in the instant pot and then top with the prepared vegetables. (2 large onions, 5 carrots, and 4 potatoes, all copped and sliced)
- Add the 1 cup of ketchup, 1/2 cup brown sugar, 2 cups seltzer, and onion soup mix to a bowl and stir until combined. Then pour into the instant pot.
- Place the lid onto the instant pot securely and turn it on manual high pressure for 70 minutes. Once the time is up, let it naturally release for at least 20 minutes, and then carefully release the pressure after the time has elapsed.
- Carefully remove the vegetables with a slotted spoon and place them onto a platter. Remove the brisket and allow it to rest for 10 minutes before slicing it on a cutting board. Remove the fat layer and discard. Slice the brisket against the grain and then place the slices onto the platter with the cooked vegetables.
- Carefully pour a ladle full of the cooked broth onto the brisket and garnish with freshly chopped parsley if desired. Serve and enjoy.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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Can you just use whole potatoes and carrots instead of chopping up?
I suggest using baby potatoes and baby carrots for easier prep. 🙂