Making grub for game day has never been easier
Brisket is a hearty cut of beef that comes from the rib area of the cow. Although delicious, it is a time commitment: It takes hours for it to turn fork-tender in the oven or slow cooker. Cook it in your electric pressure cooker like your Instant Pot, however, and you can serve the same sweet and sour brisket in a fraction of the time for your Super Bowl party.
You’ll start by browning the beef right in the pot to build the base of flavor, then you’ll soften the onions and add the tangy liquid that will cook the brisket and form a delicious gravy.
You’ll need less liquid for an Instant Pot brisket than what’s required for a traditional braise. Here, we’re combining equal parts beef broth, red wine vinegar and ketchup to give the brisket its notable sweet and tangy flavor. Don’t be tempted to substitute tomato paste for the ketchup; the classic condiment adds concentrated tomato flavor and sweetness.
Thinly slice onion and place in a medium bowl. Trim off surface fat from brisket if fat is more than ¼ inch thick. Cut brisket in half if needed to fit in an electric pressure cooker or Instant Pot. Season brisket all over with 2 teaspoons of the kosher salt and the black pepper.
Heat oil in pressure cooker, using the sauté function, until shimmering. Add brisket (sear in 2 batches if needed) and sear undisturbed until browned on the bottom, 5 to 6 minutes. Flip brisket and brown on other side, 5 to 6 minutes more. Transfer to a large plate.
Add onion and remaining ½ teaspoon salt to pressure cooker and sauté until onions are tender, scraping brown bits from bottom of pot, 4 to 6 minutes.
Stir in beef broth, red wine vinegar, ketchup, brown sugar, thyme, died oregano, paprika and garlic powder. Return brisket to pot, overlapping pieces if needed.
Lock the lid on and check that the valve is set to seal. Set to cook 70 minutes under HIGH pressure. It will take 5 to 7 minutes to come up to pressure.
When the cook time is up, let the pressure naturally release; this will take 20 to 25 minutes. Carefully open pressure cooker and transfer brisket to a cutting board.
Slice brisket across the grain into ¼-inch-thick slices. Serve brisket with the onions and gravy. Garnish with fresh parsley, if desired.
Make ahead: The brisket can be cooked up to three days in advance. Store brisket covered with gravy. Reheat in a baking dish covered with aluminum foil in a low oven.
Storage: Leftovers keep well up to five days. Store beef covered in gravy to keep meat moist.
Kosher: For kosher cooks, make sure the ketchup is corn-syrup-free.
Sauce variation: For a smooth sauce, strain the gravy through a fine-mesh strainer into a large bowl. Return onions and garlic to Instant Pot. Pour gravy into a fat separator, then pour the gravy back into Instant Pot. Use an immersion blender to blend the sauce until smooth.