Beef Brisket

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  • Kosher salt
  • 4-5 lb flat cut brisket / veal breast
  • 3-4 yellow onions
  • 1-1/2 cups water
  • 1-12 cups ketchup
  • 1 tsp crushed garlic
  • 3/4 cup white vinegar
  • 3/4 cup brown sugar
  • 2-3 tbsp cornstarch + 2-3 tbsp water (for slurry)


  1. Cut brisket in half, against the grain
  2. Rub salt into each side of the brisket
  3. Sear each side of each piece of the brisket in a frying pan.
  4. Place the trivet into the Instant Pot
  5. Place the first piece of the brisket in Instant Pot on wire trivet and cover with diced onions.
  6. Place the second piece of brisket on top of the first, and cover it with onions
  7. Make sauce by combining water, ketchup, brown sugar, vinegar and garlic
  8. Pour sauce over briskets, and cover with remaining onions
  9. Set to cook at high pressure for 75 minutes.
  10. Allow a natural pressure release for at least 15 minutes and then you can manually release the rest.
  11. Remove brisket from pot and let stand for 30 minutes
  12. Add cornstarch slurry to liquid in pot