Pressure Cooker Beef Brisket

Oven-cooking Instructions: Using a Dutch oven or other heavy pot with a lid placed over medium-high heat, follow the instructions for searing the brisket, cooking the onions, and mixing in the other ingredients as described in the pressure cooker recipe. Make sure the fat cap is facing up when you add the brisket back to the pan. Cover the pot and transfer to a 325F oven to cook for 3 hours, until the brisket is tender.

Make-ahead Instructions: Cook the brisket as indicated, allow it to cool, and refrigerate on its own. Refrigerate the strained onions and garlic separately. Transfer the cooking liquid to a storage container and refrigerate separately. The next day, scrape the solidified fat from the top of the liquid and discard. Warm the cooking liquid, onions, and garlic in the pressure cooker or in a medium saucepan. With an immersion blender or in a blender, blend the cooking liquid, onions and garlic into a thick gravy. Warm the brisket in the gravy before serving.


  • Prep time: 15 minutes
  • Cook time: 1 hour, 30 minutes
  • Yield: 6 to 8 servings


  • 2 1/2 to 3 1/2 pounds beef brisket (certified kosher, if needed)
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 3 medium yellow onions, sliced
  • 3 large garlic cloves, peeled
  • 1/2 cup water
  • 1/2 cup dry red wine
  • 1/4 cup ketchup
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon paprika

Special equipment:


1 Prepare the brisket: Rinse the brisket and pat it dry with paper towels. If your brisket has more than 1/4-inch layer of fat, trim off the excess. Season it on both sides with 1 teaspoon of the salt and the ground pepper.

Pressure Cooker Beef Brisket

2 Sear the brisket: Select the “Sauté” program on your pressure cooker, adjust it to its highest heat setting, and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium high heat.)

Use a pair of tongs to lower the brisket into the pot with the side with the most fat facing down, and let it sear for 6 minutes. Turn it over and sear it for 6 more minutes. Both sides should be a rich, dark brown color.

Transfer the seared brisket to a plate.

Pressure Cooker Beef Brisket Pressure Cooker Beef Brisket

3 Cook the onions and garlic: Adjust your pressure cooker to its medium "Sauté" setting. (If you are using a stovetop pressure cooker, lower the heat to medium.) There should be plenty of fat left in the pan after searing the brisket; if not, add another teaspoon or two of olive oil to cook the onions.

Add the onions, garlic, and the remaining 1/2 teaspoon of salt. Cook, stirring frequently, until the onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to help release all of the browned bits from the bottom of the pot.

Pressure Cooker Beef Brisket Pressure Cooker Beef Brisket

4 Stir the water, wine, ketchup, and spices into the onions and garlic.

5 Cook the brisket: Use a pair of tongs to lower the seared brisket back into the pressure cooker, with the side with the most fat facing up. Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position.

Select the “Manual” program, then set the time to 50 minutes at high pressure. (For stovetop pressure cookers, cook for 45 minutes at high pressure.)

It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 60 minutes.

Pressure Cooker Beef Brisket Pressure Cooker Beef Brisket Pressure Cooker Beef Brisket

6 Release the pressure: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes). (For stovetop pressure cookers, perform a quick pressure release.)

Pressure Cooker Beef Brisket Pressure Cooker Beef Brisket

7 Separate the brisket, onions, and cooking liquid: Use tongs to transfer the brisket to a plate or carving board. Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer.

Pressure Cooker Beef Brisket Pressure Cooker Beef Brisket Pressure Cooker Beef Brisket

8 Make the gravy: Return the drained onions and garlic to the pressure cooker pot. Pour the cooking liquid from the fat separator back into the pot, discarding the fat that is left behind. (If you don't have a fat separator, wait for the fat to rise to the top of the liquid, then skim off as much as you can.)

With an immersion blender, blend the cooking liquid, onions and garlic into a thick gravy. (Alternatively, transfer the liquid, onions, and garlic to a blender to puree. Don't fill the blender more than halfway, and be careful of the steam when opening the blender pitcher.

Pressure Cooker Beef Brisket Pressure Cooker Beef Brisket

9 To serve: Slice the brisket against the grain into thin (1/4-inch) slices. Pour the gravy over the brisket and serve hot.

Pressure Cooker Beef Brisket

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  • Chad

    May try some liquid smoke in there too.

  • Mary Taylor

    I have had great success with your Instant Pot recipes. I would like to make this beef brisket with a 1 lb piece of meat. How long should I cook? Can I use the same amount of fluid to make gravy?
    Thank you.

    • Coco Morante

      Hi Mary,

      Yes, you can make this with a 1-pound piece of meat! The amount of cooking liquid can remain the same — don’t use less, or the pot may not come up to pressure properly. I would cut back on the salt a bit (3/4 teaspoon instead of 1 1/2 teaspoons).

      If you’re still using brisket, just a smaller piece, I’d leave the cooking time the same.

  • Melanie L

    This recipe did not work at all in a standard pressure cooker. In fact I ended up with a completely ruined piece of meat. :(

    • Emma Christensen

      Hi, Melanie! I’m so sorry this didn’t work for you! Can you let me know a little more about what happened? Was the meat over cooked or undercooked? Did you make any changes or adjustments to the recipe? What brand of pressure cooker were you using? Thank you!

  • Rebecca

    How would you do this recipe with a stovetop (non-electric) pressure cooker?

    • Emma Christensen

      Hi, Rebecca! The stovetop pressure cooker instructions are included in the recipe, in parentheses. Hope that helps!

  • Laura B Courson

    Where do the carrots come into play. No mention of them at all.

  • Michael Langevin

    This is good. I also use mine for other tuff pieces of meat. I do beef heart the same way as the brisket, sear and cook. One can also “reverse sear” if you want a more seared flavor and look on the meat. Just place brisket in the highest oven temp that you can for a bout 6-8 min after cooking do not sear the first time. I aso cook chicken gizzards seared then cooked and make a strogonoff gravey with sour cream paprika mustard etc and place over egg noodles. Gizzard stroganoff sounds funny but is delishous and very tender.

    • Elise Bauer

      Hi Michael, I bet gizzard stroganoff is great, I love chicken gizzards!

      • Mark Anderson

        Gizzards were a common school lunch item in the 50’s. Loved them. How about a recipe for gizzard stroganoff?

  • Alida @My Little Italian Kitchen

    I have a traditional Italian “Lagostina” pressure cooker which I use very often mainly for soups. I have never cooked meat in it. Thanks for this delicious recipe, this brisket looks fantastic!

  • Malika A. Black

    Your Beef Brisket is mouthwatering!
    Pressure cooker meals are wonderful. More flavor and cook faster too!