Instant Pot Brisket - Oregon Valley Farm

Instant Pot Brisket

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Beef Brisket

Brisket is so easy in the instant pot! This recipe is simple and takes less than 2 hours to make. Great to make ahead for the week!

I made some cauliflower mash and keto ranch biscuits to go along with this brisket. This is kind of a comfort food type of meal…but it’s so nutrient dense and low carb (especially if you use bone broth instead of regular broth).


  • 1- 2 ½ to 3 pound brisket (excess fat trimmed)
  • 2-3 Tbsp olive or avocado oil
  • 1 yellow onion, sliced into thin strips
  • 3 cloves garlic chopped
  • 1 cup beef bone broth canned or homemade
  • 1 cup beer (substitute with more beef broth if preferred)
  • Pink Himalayan Salt
  • Pepper
  • 2 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 bay leaf


Set Instant Pot to Sauté.

Generously sprinkle salt and pepper over entire brisket.

Once the Instant Pot has warmed up, add 2 tablespoon oil. Place brisket in the pot. Let meat sear for 5 minutes per side.

Remove seared brisket and set on a plate. Meanwhile, add onions to the Instant Pot and cook until softened, about 5 minutes. Add chopped garlic and cook, stirring for about 30 seconds.
Add beer, beef broth, tomato paste, Worcestershire sauce, and the bay leaf. Stir, making sure to loosen up anything sticking to bottom of the pan.
Return seared brisket to the Instant Pot into the liquid.
Lock the lid and set to cook on high pressure for 1 hour and 15 minutes. Use natural release.
When the pressure has been released, unlock the lid and remove the brisket to a large platter.
Set the Instant Pot to sauté and let the broth simmer until slightly reduced (about 10 minutes).  If you want to thicken the sauce, mix 1 tablespoon of cornstarch with two tablespoon cold water in a small bowl. Slowly add the cornstarch slurry into the hot liquid, stirring constantly with a whisk.
Slice the brisket against the grain or shred with two forks. Pour sauce over brisket. Refrigerator leftovers for up to 5 days.

Buy Beef for this Recipe

Brisket is a cut of meat from the breast or lower chest of beef or veal. The brisket muscles include the superficial and deep pectorals which consists of a lot of connective tissue.

Beef Bones are chalked FULL of micronutrients, minerals, good healthy fat, & restorative amino acids such as glycine, alanine, proline, and hydroxyproline in the gelatin.

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