Instant Pot Beef Brisket

So you have a 5-pound beef brisket, but you don’t have a minimum of 5 hours to cook it? No problem. Pull out your instant pot and follow the recipe below; that brisket will be fall-apart-tender in just 2 hours. You’re welcome.

Items used to make this recipe:

(affiliate links)

• 6-quart instant pot https://amzn.to/3M5Y1oM

• 8-quart instant pot https://amzn.to/3GERxfq

• cutting board for messy roasts https://amzn.to/3wWMRgN

• slicing knife https://amzn.to/3PXwTf8

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Instant Pot Beef Brisket

makes 12 servings

Printable Recipe

Ingredients

• 5 pound beef brisket, excess fat removed

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 cup beef broth

• 1 tablespoon Worcestershire sauce

• (optional) barbecue sauce for serving

Dry Rub:

• 3 tablespoons brown sugar

• 1 tablespoon fine table salt

• 1 tablespoon paprika

• 1 tablespoon chili powder

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon dried mustard powder

• 1 teaspoon ground cumin

Directions

1. Mix ingredients for the dry rub together and coat all sides of the brisket (see note below); set aside until needed.

2. In the insert of a 6-quart or larger instant pot, use the saute setting to heat the garlic in the olive oil until fragrant (30-60 seconds); disable the saute setting and add beef broth and Worcestershire sauce.

3. Place the brisket into the insert and be sure to add any additional dry rub that didn’t stick to the roast.

4. Seal the instant pot and use the manual or high pressure setting to cook the roast for 90 minutes.

5. Allow the pressure to release for at least 10 minutes before releasing the excess pressure.

6. Slice roast against the grain and serve with the juices from the roast or drizzle with your favorite barbecue sauce.

Notes

• If you have extra time, you can coat the roast with the dry rub the night before and chill until you’re ready to cook it.

• If you need to cut your brisket in half to fit in the instant pot, stand the halves up and place them next to each other rather than stacking them on top of each other.

• For very neat slices like the ones pictured, chill the cooked roast overnight before slicing. Reheat to serve.

adapted from Your Home Based Mom

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Instant Pot French Dip Sandwiches

Every now and then you just need a dippy, drippy, and oh-so-good French Dip Sandwich in your life. Make the meat ahead and assemble the sandwiches as needed.

Items used to make this recipe:

• 6-quart Instant Pot https://amzn.to/3woo82z

• meat claws https://amzn.to/3yen95X

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Instant Pot French Dip Sandwiches

makes 6-8 large sandwiches

Printable Recipe

Ingredients

• 3 pounds chuck roast, cut into large chunks

• 3 medium onions, sliced

• 6 cloves garlic, minced

• 1 cup low sodium beef stock

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce (or more soy sauce)

• 1 tablespoon Worcestershire sauce

• 1 tablespoon olive oil

• 2 bay leaves

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 2 French baguettes

• sliced cheese (Swiss, provolone, or other)

Directions

1. Place the chuck, onions, garlic, beef stock, soy, fish sauce, worcestershire, olive oil, bay leaves, salt, and pepper in a 6-quart instant pot; cook on high pressure for 45 minutes, then allow pressure to release naturally for 25 minutes.

2. Remove meat from pot and shred; reserve liquid (au jus) for dipping.

3. To serve, slice open each baguette and cut into three equal lengths; pile high with shredded beef topped with cheese; place under broiler to melt cheese (don’t walk away from the oven while doing this).

4. Serve with plenty of the au jus (cooking liquid) for dipping. Additionally, caramelized onions may be added just before serving.

Notes

• Swiss cheese is traditional on French Dip Sandwiches, but we’re not crazy about it so we use provolone instead. Feel free to use your favorite melting cheese.

• Although this recipe contains a lot of onions, feel free to serve these sandwiches with a healthy addition of caramelized onions.

• When I have a recipe that calls for beef stock, I often substitute with my unsalted homemade chicken stock that’s been reduced to 1/4 it’s original volume (1 cup of stock is reduced to 1/4 cup). It’s an excellent substitution and a great way to use up the huge supply of chicken stock I always seem to have in my freezer.

adapted from Amy and Jacky