Instant Pot Braised brisket with sauce pouring on it
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4.57 from 71 votes

Pressure Cooker Low Carb Braised Brisket

This pressure cooker braised brisket is an easy, savory, dish that you can make without heating up your entire house. Dump in everything and just let it make itself.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Main Courses
Cuisine: American
Keyword: Best Brisket Recipes, Braised Beef Brisket, Brisket Recipes, Instant Pot Braised Brisket, Instant Pot Brisket, Instant Pot Recipes, Pressure Cooker Braised Brisket, Pressure Cooker Brisket, Pressure Cooker Recipes, TwoSleevers
Servings: 8
Calories: 200kcal
Author: Urvashi Pitre

Equipment

Ingredients

For the Sauce

For Finishing

Instructions

For the Pressure Cooker

  • Put salt and pepper on the brisket pieces and let it sit while you get your other ingredients together.
  • In a small cup or bowl, mix together all the ingredients for the sauce.
  • Place sliced onions in the inner liner of your pressure cooker or Instant Pot. Place the sliced beef on top.
  • Pour over the mixed sauce.
  • Cook the meat at high pressure for 35 minutes for a brisket with some chew, and at 40-45 minutes for a more tender brisket. If you intend to shred it, you can cook for 60 minutes.
  • Open the pot and remove the brisket with tongs.
  • Using an immersion blender, blend together the onions and all the liquid in the pot. Add mustard and ensure it is mixed well. 
  • Turn your Instant Pot to sauté and add the xanthum gum or corn starch and allow the sauce to thicken.
  • Slice the brisket, and serve with the sauce.

For the Slow Cooker

  • You can make this recipe in a slow cooker by following all directions as above, and cooking the brisket on low for 8-9 hours.

Video

Notes

  • The thickness of the brisket will dictate cook times. Watch the video or see the process shots above.
  • If you want slices, for the size and thickness in the video, you want a 35 minute cook time with a 15-minute natural pressure release. The video shows 70 minues for a shreddable brisket.
  • Cut that brisket up into large chunks before you cook it. Otherwise, you may have one large piece of meat that's overdone on the outside, and underdone on the inside.
  • Cutting the brisket also reduces total cook time.
  • Use the flat cut of the brisket for this recipe.

Nutrition

Calories: 200kcal | Carbohydrates: 5g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Fiber: 1g | Sugar: 2g