Brisket in the Instant Pot
January 18, 2018 7:13 AM Subscribe
I have a 2.5 beef brisket to cook today. Complications, I have walking pneumonia and I'm just exhausted. I would love to throw it into my Instant Pot and have a nice meal at the end of the day for my family with minimal effort
I could do the slow cooking method and let it simmer all day, or I could make it in one hour using pressure. I'm not sure which would yield the best most tender result. I have red wine, mushrooms, onions, thyme, rosemary, all the spices and even a packet of liptons onion soup mix (what my mom swears by when she roasts her brisket in the oven but I have never tried). I just don't have the energy to cook much today and I have never tried a brisket in the Instant Pot. Advice?
I could do the slow cooking method and let it simmer all day, or I could make it in one hour using pressure. I'm not sure which would yield the best most tender result. I have red wine, mushrooms, onions, thyme, rosemary, all the spices and even a packet of liptons onion soup mix (what my mom swears by when she roasts her brisket in the oven but I have never tried). I just don't have the energy to cook much today and I have never tried a brisket in the Instant Pot. Advice?
Best answer: I've done brisket in my Instant Pot. I do 90 minutes per a recipe in this cookbook.
For seasoning, I use my mother-in-law's recipe. Season brisket with salt, garlic salt, Lawry's, pepper, and paprika. Slice 2-3 onions and lay those over the brisket. Add enough water to almost cover the brisket. Add about 3 Tbsp of apple cider vinegar to the water.
posted by slipthought at 7:34 AM on January 18, 2018 [1 favorite]
For seasoning, I use my mother-in-law's recipe. Season brisket with salt, garlic salt, Lawry's, pepper, and paprika. Slice 2-3 onions and lay those over the brisket. Add enough water to almost cover the brisket. Add about 3 Tbsp of apple cider vinegar to the water.
posted by slipthought at 7:34 AM on January 18, 2018 [1 favorite]
*water or stock/broth of choice
posted by slipthought at 7:35 AM on January 18, 2018
posted by slipthought at 7:35 AM on January 18, 2018
Best answer: I would agree that being sick is your primary complication.
Honestly, all you need is meat, some seasonings, throw it in the pot, and cook it. And it will be fine no matter what. There are no complications except that you're feeling exhausted and letting yourself worry.
Yes, there's a decision to be made. You could slow cook it all day and then a blast of pressure at the end if it isn't satisfyingly falling apart. You could blast first then slow cook to make the house smell good. You could just blast (aka deal with it later). You could sear first on any of those - but you won't, because you're sick, and that's fine, searing is optional. There are no wrong answers*. It will be delicious.
(* though remember: Instant pot warns not to fast-depressurize meat, it's more tender if you let it come down slowly instead of venting)
posted by aimedwander at 7:36 AM on January 18, 2018 [2 favorites]
Honestly, all you need is meat, some seasonings, throw it in the pot, and cook it. And it will be fine no matter what. There are no complications except that you're feeling exhausted and letting yourself worry.
Yes, there's a decision to be made. You could slow cook it all day and then a blast of pressure at the end if it isn't satisfyingly falling apart. You could blast first then slow cook to make the house smell good. You could just blast (aka deal with it later). You could sear first on any of those - but you won't, because you're sick, and that's fine, searing is optional. There are no wrong answers*. It will be delicious.
(* though remember: Instant pot warns not to fast-depressurize meat, it's more tender if you let it come down slowly instead of venting)
posted by aimedwander at 7:36 AM on January 18, 2018 [2 favorites]
Best answer: I would do pressure cooking. I've found that pressure cooking generally leads to more satisfying results for this kind of meat than the slow cooking method. You don't have to overcomplicate it. Here's my advice:
Put instant pot on saute mode. Add some oil, let it heat up.
Salt and pepper brisket well.
Sear on all sides.
Remove brisket, add mushrooms, onions, garlic if you have some, saute a little bit, no need to go crazy.
Add brisket back, add two cups of wine, chopped rosemary and thyme.
Put in manual cooking mode (or pressure mode depending on your instant pot) on high - cook for one hour.
Take out the brisket, shred if you would look. Reduce the liquid if you want.
It'll be glorious!
posted by peacheater at 8:06 AM on January 18, 2018 [3 favorites]
Put instant pot on saute mode. Add some oil, let it heat up.
Salt and pepper brisket well.
Sear on all sides.
Remove brisket, add mushrooms, onions, garlic if you have some, saute a little bit, no need to go crazy.
Add brisket back, add two cups of wine, chopped rosemary and thyme.
Put in manual cooking mode (or pressure mode depending on your instant pot) on high - cook for one hour.
Take out the brisket, shred if you would look. Reduce the liquid if you want.
It'll be glorious!
posted by peacheater at 8:06 AM on January 18, 2018 [3 favorites]
Response by poster: you guys are awesome, as always...I'm gonna go with pressure cooking and then leave it on the warm cycle til everyone is ready to eat! Anxiety removed, thanks so much.
posted by catrae at 8:16 AM on January 18, 2018 [4 favorites]
posted by catrae at 8:16 AM on January 18, 2018 [4 favorites]
Look, my nana has the best brisket recipe of all time and the secret ingredient is Heinz Ketchup. Toss some of that in there and you will be crazy happy. (like 1 cup)
posted by BlahLaLa at 8:39 AM on January 18, 2018 [2 favorites]
posted by BlahLaLa at 8:39 AM on January 18, 2018 [2 favorites]
This thread is closed to new comments.
I haven't done brisket in my Instant Pot, but I regularly make stews, soups, and stir fry meals suing stew meat and other tough cuts, and just 20 or 30 minutes at pressure makes it very tender.
posted by The Deej at 7:26 AM on January 18, 2018 [1 favorite]