Instant Pot Brisket
Ingredients
The meat and broth
-
4
cups
beef broth
-
2
pounds
beef brisket with seasoning packet
The aromatics
-
1
large
onion, quartered
-
6
cloves
garlic, minced
The vegetables
-
6
small
carrots, chopped
-
1
pound
Yukon gold or mini potatoes
-
1
small
cabbage, cut into 8 portions
Instructions
- Pour the beef broth into the Instant Pot and add the quartered onion and minced garlic.
- Place the brisket on a rack in the pot, fat cap facing up, and add the seasoning packet.
- Seal the lid and set the cooker to High Pressure for 90 minutes.
- Allow the pressure to release naturally for 20 minutes, then manually release any remaining pressure.
- Remove the brisket from the pot, cover it with foil to keep warm.
- Strain the broth from the onion and garlic and discard them.
- Add the chopped carrots, potatoes, and cabbage into the pot with the liquid.
- Seal the lid and set the cooker to High Pressure for 5 minutes.
- Quick release the pressure, slice the brisket against the grain, and serve with the vegetables.
Nutrition Facts (estimated)
Servings
8 servings
Calories
276
Total fat
9g
Total carbohydrates
21g
Total protein
28g
Sodium
582mg
Cholesterol
0mg
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