CHANUKAH RECIPE: Instant Pot Brisket
And it’s Friday again! We wanted to round off our Chanukah recipes with something perfect for this celebratory occasion, and also not a stranger to the Sabbath dinner table. Enter ‘Instant Pot Brisket’, a recipe by thespruceeats.com that turns a labor of love into an easy to make feast for 4-6!
Cooking Time: Preparation time 15 mins, cooking time 60 mins
Serves: 4-6, easy
2 tbsps canola or grapeseed oil
2lb brisket (trimmed of excess fat)
Salt and pepper
1 onion (sliced)
4 garlic cloves (peeled and smashed)
1 cup red wine
1 (8-ounce) can tomato sauce
1 tsp Worcester sauce
1 sprig fresh rosemary (optional)
4 sprigs fresh thyme (optional)
1 bay leaf
Equipment Needed: Instant Pot, large wooden spoons, foil, Butcher’s twine,
Turn on the Sauté function on your Instant Pot and let it preheat. Once hot, add the oil and coat the bottom of the pot. Season the brisket with salt and pepper on both sides and add it to the pot with one side fully in contact with the hot pan.
Let cook for 2 to 3 minutes without moving, until browned on one side. Turn the brisket and repeat, browning the other side. Remove from the pot and set aside.
Add the onion and sauté for 2 minutes. Add the garlic and sauté for 1 more minute. Add the wine and scrape the bottom of the pan to loosen any browned bits. Let simmer for about 3 minutes, or just until the alcohol smell has cooked off. Turn off the Sauté function.
Add the tomato sauce, Worcester, herbs, and bay leaf. Season with salt and pepper and stir. Add the brisket back to the sauce and nestle in. Secure the lid.
Cook at high pressure for one hour and use a natural release. Once the pressure has released, carefully remove the brisket and tent with foil. Turn on the Sauté function to the low setting and cook for about 10 minutes, or until the sauce has reduced and thickened slightly.
Slice the brisket against the grain and serve covered in sauce. Store leftovers in the fridge in the sauce.