Instant Pot brisket with gravy recipe makes tender beef brisket topped with rich onion gravy. This brisket is so easy and so tasty!
Brisket is amazing comfort food! The Instant Pot works wonders with the tough cut of meat and transforms it into a tender, tasty meal.
This Instant Pot brisket and gravy recipe is a great weekend or holiday dinner. It takes just a few minutes of prep, but it has a little longer cooking time than some quicker weeknight beef recipes.
But the longer cooking time is so worth it! The brisket is melt-in-your-mouth tender, and it the gravy is savory with just a slight hint of sweetness from the cooked onions. Give it a try, and you may find your new favorite holiday dinner!
How to make Instant Pot brisket and gravy
Step 1: In a small bowl mix together the salt, black pepper, garlic powder, onion powder, thyme, and paprika.
Step 2: Add the brisket to the Instant Pot inner pot.
Step 3: Sprinkle the spice blend over the brisket.
Step 4: Top with garlic and onion.
Step 5: Add the broth, Worcestershire sauce, and ketchup to the inner pot.
Step 6: Close and lock the lid. Make sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 90 minutes.
Step 7: When the cooking time is finished, let the pressure release naturally for 20 minutes. Turn the sealing valve to venting to release any remaining pressure.
Step 8: Remove brisket and let it rest for about 10 minutes.
Step 9: Meanwhile, press sauté.
Step 10: Stir together the cornstarch and remaining beef broth.
Step 11: Stir the cornstarch mixture into the cooking liquid. Cook, stirring as needed, until the mixture thickens, about 3 minutes.
Step 12: Slice the brisket against the grain. Serve topped with the gravy.
Serving suggestions
This brisket goes well with mashed potatoes or mashed cauliflower to soak up all of the delicious gravy. I also like to serve the brisket with either steamed green beans or a green salad to lighten up the heavier meat.
Storage
Store any leftover brisket and gravy in an airtight container in the refrigerator. It should keep for up to 4 days when properly stored in the fridge.
Instant Pot Brisket with Gravy
Equipment
Ingredients
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- ¼ teaspoon smoked paprika
- 4 pounds beef brisket
- 4 garlic cloves minced
- 1 white onion sliced
- 2 cups reduced-sodium beef broth
- 3 tablespoons Worcestershire sauce
- 1/4 cup ketchup
- 1-2 tablespoon(s) cornstarch
- 3 tablespoons reduced-sodium beef broth
Instructions
- In a small bowl mix together the salt, black pepper, garlic powder, onion powder, thyme, and paprika.
- Add the brisket to the Instant Pot inner pot.
- Sprinkle the spice blend over the brisket.
- Top with garlic and onion.
- Add the broth, Worcestershire sauce, and ketchup to the inner pot.
- Close and lock the lid. Make sure that the pressure release valve is set to sealing.
- Press manual high pressure and adjust the cooking time to 90 minutes.
- When the cooking time is finished, let the pressure release naturally for 20 minutes.
- Turn the sealing valve to venting to release any remaining pressure.
- Remove brisket and let it rest for about 10 minutes.
- Meanwhile, press sauté.
- Stir together the cornstarch and remaining beef broth.
- Stir the cornstarch mixture into the cooking liquid.
- Cook, stirring as needed, until the mixture thickens, about 3 minutes.
- Slice the brisket against the grain.
- Serve topped with the gravy.
Notes
- Kosher salt: If you’re using table salt, you’ll only need 1 to 1 ½ teaspoons of salt.
- Garlic powder and onion powder: Be sure to use powder, not salt.
- Broth: Beef stock would also work.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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If I make a 2 pound brisket in a 3 quart Instant Pot, essentially halving the recipe, would I keep the same cooking time?