Instant Pot Brisket
cut into 4 pieces against the grain
Ground Black Pepper
For the Sauce
adjust to taste
for low carb or sub with a cornstarch slurry
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
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.
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.
You can add some
to the cooked brisket if you want a touch of sweetness in the sauce.
Instant Pot Brisket https://twosleevers.com/instant-pot-brisket/