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    You are here: Home / Recipes / Jewish Recipes / Instant Pot Brisket

    Instant Pot Brisket

    BY: Courtney PUBLISHED: Sep 24, 2022 Leave a Comment UPDATED ON: Sep 24, 2022

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    instant pot brisket jewish style with text on image for pinterest.
    overhead photo of instant pot brisket with potatoes and carrots with text on image for pinterest.

    Instant Pot Brisket is full of flavor and fork tender. This Jewish brisket recipe is perfect for Rosh Hashanah, Hanukkah, or even Passover!

    sliced Jewish brisket on a white platter with carrots and potatoes.

    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!

    instant pot brisket on a platter falling apart tender.

    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.
    close up of Jewish brisket sliced on a platter with potatoes and carrots.

    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.

    rough chopped onions on a cutting board.

    Plug in the instant pot and place it on saute mode and add the oil and let it get hot.

    raw brisket in instant pot.

    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.

    browning brisket in instant pot.

    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.

    jewish brisket in instant pot with potatoes and carrots.

    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.

    cooked brisket 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.

    sliced brisket on a cutting board.

    Carefully pour a ladle full of the cooked broth onto the brisket and garnish with freshly chopped parsley if desired.

    sliced instant pot brisket on a serving platter with carrots and potatoes and a fork grabbing a slice of brisket.

    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.
    fork tender brisket being grabbed by a fork on a platter with veggies.

    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

    Can I make Jewish Brisket in the oven?

    Absolutely, it will take much longer though. See our oven brisket recipe here

    Can I add other vegetables?

    Yes, sometimes we’ll add parsnips and celery. You can even add sweet potatoes.

    How many pounds of brisket per person?

    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.

    Can I make this with other meats?

    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.

    hand holding a fork grabbing a slice of jewish brisket on a platter.

    more Instant Pot recipes

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    instant pot white rice in a white bowl with a garnish of parsley in front of an instant pot.

    Instant Pot Jasmine Rice

    instant pot chicken noodle soup in a white bowl with a spoon and a green napkin.

    Instant Pot Chicken Noodle Soup

    sliced Jewish brisket on a white platter with carrots and potatoes.

    Instant Pot Brisket

    Instant Pot Brisket is full of flavor and fork tender. This Jewish brisket recipe is perfect for Rosh Hashanah, Hanukkah, or even Passover!
    5 from 11 votes

    click the stars to rate this recipe

    Print Pin Recipe
    Course: Main Course
    Cuisine: Jewish
    Keyword: instant pot brisket, jewish brisket
    Prep Time: 15 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 25 minutes
    Servings: 8 servings
    Calories: 556kcal
    Author: Courtney

    Ingredients

    • 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
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    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.

    Video

    Nutrition

    Serving: 1serving | Calories: 556kcal | Carbohydrates: 46g | Protein: 50g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 141mg | Sodium: 902mg | Potassium: 1408mg | Fiber: 4g | Sugar: 24g | Vitamin A: 6526IU | Vitamin C: 22mg | Calcium: 66mg | Iron: 5mg

    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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    So nice to have you here! Did you try this recipe? ⭐ ⭐ ⭐ ⭐ ⭐ Be sure to leave a recipe rating! Also, tag us @courtneyssweets #courtneyssweets on Instagram so we can share it!

    More Jewish Recipes

    • Hanukkah Gelt
    • Matzo Brei
    • Honey Cake (Rosh Hashanah)
    • Jewish Chicken Fricassee with Meatballs

    POSTED IN: Beef Dairy Free Recipes Instant Pot Recipes Jewish Recipes Main Course Recipes

    About Courtney

    Family, Food, and Photography are Courtney's passions and you'll see all of that on this blog. She is happily married to her husband Chris and together they have two amazing kiddos!

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