Instant Pot Brisket with Balsamic Onions
Passover has begun! Our Instant Pot Brisket with Balsamic Onions is here to make all of your Passover celebrations that much easier and tastier. We love an easy and delicious meal and this one fits the bill. We adapted the recipe from Leah Koenig’s Little Book of Jewish Feasts. Brisket is one of those meals that takes several hours in the oven but ours only takes an hour and is just as delicious. The onions and the balsamic turn into a jammy, mouthwatering sauce that is divine. The best part is that you will (hopefully!) have delicious leftovers. Our Instant Pot Brisket with Balsamic Onions may even be better the next day! We love to eat the leftovers in sandwiches. Instant Pot Brisket with Balsamic Onions would also make a wonderful addition to your Easter and other Springtime celebrations.
We hope that you are all finding something to enjoy while staying healthy and safe at home.
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Generously salt and pepper the brisket on all sides before placing it in your multi-cooker to sear.
Once the brisket is well browned on all sides, remove it from the multi-cooker while preparing the onions.
Saute the onions on high until they are very soft.
Once cooking time is up, remove the brisket from the multi-cooker, leaving the balsamic onion mixture behind.
Reduce the balsamic onion mixture foe 5-10 minutes to create a nice sauce.
Slice the brisket against the grain and serve with the balsamic onions.
B’tayavon!
Instant Pot Brisket with Balsamic Onions
Ingredients
- 1 ½ cups good quality beef stock
- 1/3 cup balsamic vinegar
- 1 TBS red wine vinegar
- 1/3 cup packed light brown sugar
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 2-3 pound brisket
- Kosher salt and fresh ground black pepper
- 2 TBS vegetable oil
- 2 large red onions thinly sliced
- 6 garlic cloves finely chopped
- 2 bay leaves
Instructions
- In a small bowl, whisk together the stock, balsamic vinegar, red wine vinegar, brown sugar, onion powder, garlic powder and 1 tsp kosher salt. Set aside.
- Generously season brisket on all sides with salt and pepper. Set your multi cooker to the sear/sauté setting on high. Add 2 TBS of vegetable oil and allow to heat up for a couple of minutes. Once oil is hot, add the brisket and sear on each side until well browned, about 4-5 minutes per side.
- Remove brisket from multi cooker and set aside. There should be a decent amount of fat/oil remaining in the pot, but if your brisket is lean, you may want to add another tablespoon of vegetable oil at this point. Add the onions, garlic and bay leaves and sauté on high, stirring often, until the onions soften, about 6-8 minutes.
- Return the brisket to the pot, nestled within the onion mixture. Pour the balsamic mixture over the brisket, seal multicooker with pressure cooking lid and close the vent. Set multicooker to the pressure setting on high and cook for 1 hour.
- When cooking time is complete, allow the pressure cooker to naturally pressure release for 15 minutes and then quick release the remaining pressure. Remove brisket from cooker and tent with foil. Skim any excess fat from what remains in the pot (if your brisket was lean, you can skip this step). Set the multicooker to the sauté setting and cook on high for about 5-10 minutes to reduce the sauce. Slice the brisket against the grain and serve with balsamic onion sauce.
Love it! I got an Instant Pot for Christmas last year & still haven’t opened it. I look forward to trying this! Looks amazing!
Thank you, Diane. Please let us know how it turns out!