Instant Pot Beef Brisket

Ingredients

• 3 lbs beef brisket
• 3 tsp veg oil
• Salt and pepeper
• 1 med onion sliced
• 4 cloves garlic chopped
• 1 tsp onion powder
• 1 tsp dried Rosemary
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 heaping tbsp tomato paste
• 1 tbsp yellow mustard
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp cornstarch
• 1 tsp water

Method

1. Generously season brisket with salt and pepper and turn IP on to saute mode.
2. Add in the oil, once the oil is hot, gently place the brisket in the pot and sear both sides until brown. 
3. Once both sides are seared, take brisket out onto a plate and keep it aside.
4. Now in the IP , add onions and garlic and saute until onions are slightly soft.
5. Add in onion powder, paprika, rosemary, thyme, tomato paste, mustard, and Worcestershire sauce. Mix well.
6. Now add in beef broth and mix again.
7. Place the brisket gently back in the instant pot.
8. Close the lid and turn valve to seal position. Cook on manual high  pressure for 60 minutes. Let natural release.
9. Once the brisket is done cooking, take it out of the IP gently, place in on a dish and cover to keep warm.
10. In the meantime, turn IP on saute mode again. In a small bowl make a slurry of 1 tsp cornstarch and 1 tsp water and gently stir it into the sauce.
11. Now use an immersion blender to blend the sauce smooth and let simmer for 5-6 minutes until it thickens. In the meantime, shred the beef brisket with 2 forks.
12. Once the sauce reaches the desired consistency, turn of IP.
13. Serve as is or over mashed potatoes with a generous helping of the gravy on top. Enjoy!

Check out my Instagram @thismomskitchen for a quick video tutorial