Meet your new weeknight dinner best friend! This Instapot brisket is done in one hour, including a heavenly sauce loaded with savory flavors! Forget the 6 hours of cooking time and enjoy a tender and juicy brisket on any weeknight!
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Red Wine Braised Instant Pot Brisket

Meet your new weeknight dinner best friend! This Instant Pot brisket is done in one hour, including a heavenly sauce loaded with savory flavors! Forget the 6 hours of cooking time and enjoy a tender and juicy brisket on any weeknight!
Course beef, dinner, Main Course
Cuisine American, Jewish
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Calories 402kcal
Author Mila Furman

Ingredients

  • 4 pound brisket
  • 2 tbsp tomato paste
  • 1 large onion chopped roughly
  • 3 large carrots chopped roughly
  • 6 cloves of garlic roughly chopped
  • 2 sprigs of rosemary
  • 1 cup of red wine
  • 1.5 cups chicken or beef broth
  • 1 heaping tbsp of chicken base
  • salt and pepper to season
  • vegetable avocado or coconut oil to sear the meat

Instructions

  • Dry the meat with a paper towel and season well with course salt and freshly crushed black pepper.
  • Turn the the Instantpot to the "saute" setting. Add in oil and wait until the display reads "hot".
  • Sear the brisket well on each side, about 7 minutes per side.
  • Remove the brisket and add in the onions, carrots,  and tomato paste. Use the tomato paste to scrub up all the brown bits from the bottom of the pot. Allow to saute for 5 minutes.
  • Add in the red wine, chicken or beef broth chicken base, garlic and rosemary. Scrub the bottom making sure to get all the browned up bits (this is called deglazing).
  • Add the brisket back into the pot and place some of the vegetables on top.
  • Press the "keep warm/cancel"button to reset the Instapot.
  • Press "meat/stew" and set the timer for 50 minutes.
  • Once the timer goes off, allow it to lose pressure naturally. If you do a quick release on a large and tough piece of meat like this brisket you risk toughening the meat up. Allow to rest while tented with a foil.
  • Once the machine has released its pressure, remove the brisket and switch the mode back to "sauce".
  • Allow the sauce to reduce for 10-15 minutes and use either a blender or an immersion blender to puree the sauce.
  • Slice the brisket and serve.

Notes

1. My original recipe has an entire description of how to slice the meat properly.
2. This is extremely freezer friendly. In fact, it is one of the few recipes that tastes incredibly after defrosted. Just slice it cover it with sauce and freeze. Reheat it in a 350-degree oven, covered for about 40-45 minutes. And serve.
3. Some Instapots may take longer to heat up so the final cooking time may vary. That being said this will still be cooked in a significantly shorter amount of time than any other cooking method.
4. The size of your brisket will also effect your cooking time. This size is great for a typical dinner for 4 people. I have noticed that for every pound of meat it will add on about 15 minutes of cooking time.
5. The nutritional information should only be used for information purposes.

Nutrition

Calories: 402kcal | Carbohydrates: 6g | Protein: 47g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 140mg | Sodium: 509mg | Potassium: 964mg | Fiber: 1g | Sugar: 2g | Vitamin A: 77.7% | Vitamin C: 8.5% | Calcium: 3.3% | Iron: 26.9%