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Instant Pot Brisket with Roasted Potatoes, Carrots, and Balsamic Sauce Recipe

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3.8 from 15 reviews

  • Author: Sara
  • Total Time: 60 minutes
  • Yield: 4 servings

Description

This Instant Pot Brisket recipe delivers tender, flavorful beef in under an hour using a pressure cooking method. The brisket is seared to develop a rich crust, then cooked with balsamic vinegar, beef stock, and aromatic herbs. Accompanied by steamed potatoes and carrots, finished with a thickened savory sauce, this dish is a comforting, hearty meal perfect for a family dinner.

Ingredients

Brisket and Seasoning

  • 900 g (2 pounds) beef brisket
  • Salt and pepper, to season
  • 1-2 tbsp olive oil (or more as needed)

Sauce and Aromatics

  • 1 large yellow onion, finely diced
  • 2 tsp garlic paste (or 3 garlic cloves, minced)
  • 1 tbsp tomato paste
  • 120 ml (1/2 cup) balsamic vinegar
  • 120 ml (1/2 cup) beef stock
  • 1 tbsp Sukrin Gold (or light brown sugar)
  • 1 tsp salt
  • ½ tbsp fresh thyme leaves
  • 2 bay leaves

Vegetables

  • 6 medium potatoes (or as many as you can fit)
  • 4 large carrots (or 10 smaller carrots)

Finishing and Garnish

  • 2 tbsp chopped parsley to garnish
  • 1 tbsp cornstarch diluted in 2 tbsp cold water (or ½ tsp xanthan gum)
  • Lemon zest to garnish

Instructions

  1. Prepare the Brisket: Unroll the brisket if it’s rolled and trim off any large bits of fat, leaving a little fat for flavor. If the brisket is very large, cut it into halves or thirds for easier handling. Season the meat generously with salt and pepper and set aside.
  2. Sear the Brisket: Turn your Instant Pot to the Sauté function on high heat. Add a tablespoon of olive oil and sear the brisket on each side until it is nicely browned, about 3 minutes per side. Once seared, remove the brisket with tongs and set aside.
  3. Sauté Aromatics: Adjust the Sauté temperature to medium. Deglaze the pot by adding a splash of beef stock, scraping up browned bits. Add more oil if needed, then sauté the diced onion for about 5 minutes, stirring frequently until softened. Stir in salt, garlic paste, fresh thyme, Sukrin Gold (or brown sugar), and bay leaves to build flavor.
  4. Add Liquids and Tomato Paste: Pour in the balsamic vinegar, beef stock, and stir in the tomato paste combining everything thoroughly. Nestle the seared brisket into this sauce mixture in the pot.
  5. Prepare Vegetables for Steaming: Place the metal trivet on top of the brisket. Arrange the potatoes and carrots in a steamer basket and position it on the trivet above the brisket. Seal the Instant Pot’s vent.
  6. Pressure Cook: Set the Instant Pot to cook at high pressure for 45 minutes. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  7. Remove Vegetables and Lightly Smash Potatoes: Carefully remove the carrots and potatoes using tongs and set aside. Use a fork to gently smash the potatoes for a rustic texture.
  8. Rest the Brisket: Remove the steamer basket and brisket from the pot. Cover the brisket loosely with foil and let it rest for 5 minutes to retain juices.
  9. Thicken the Sauce: Stir the diluted cornstarch slurry (or xanthan gum) into the cooking liquid remaining in the pot. Use the Sauté function on high heat to cook and thicken the sauce, stirring frequently, for 5-10 minutes until it reaches a gravy-like consistency.
  10. Slice and Serve: Slice the brisket thinly against the grain. Arrange the sliced meat on a serving platter alongside the carrots and smashed potatoes. Spoon the thickened sauce over the top and garnish with chopped parsley and a sprinkle of lemon zest for brightness.

Notes

  • Trimming some fat helps reduce greasiness but leaving some fat enhances flavor and tenderness.
  • Searing the meat at high heat creates a rich crust and deepens flavor in the sauce.
  • Natural pressure release improves brisket tenderness by allowing gradual cooling.
  • If you don’t have cornstarch, xanthan gum is a good thickening alternative.
  • Adjust the quantity of vegetables based on the size of your Instant Pot and personal preference.
  • Resting the meat after cooking helps retain its juices for a moist result.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://saraflavors.com/instant-pot-brisket-with-roasted-potatoes-carrots-and-balsamic-sauce-recipe/