Instant Pot Beef Brisket Recipe

Hey there! How was everyone’s weekend? Aside from my son deciding that he is now a nudist, and my dog figuring out how to escape his crate at the wee hours of the morning, it was pretty quiet compared to my week. Thursday was a pretty crazy day … I am sure many parents have been there. It feel weird sharing about it on a delicious food post, so I uploaded my Snapchat story from that day to youtube for your entertainment. The plus side to my story was that it ended in rosé and brisket.

This was seriously one of the best things I have made in the Instant Pot. My very picky Jewish husband was  impressed with my Instant Pot brisket! This is a dish he has been eating his whole life, and  I only had it for the first time for a holiday at his house about 5 years ago when I was no longer a vegetarian (his mom is one of the best cooks I know), so I am stoked that I pulled this one off!

The key to a really great brisket is cooking it slow and low. I had one client that would cook her brisket at like 190 degrees for almost an entire day! Instant pot brisket made me nervous, because I have’t really mastered red meat in it until this, and cooking this cut of meat in only 45 minutes made me skeptical of the turn out.

I started with this gorgeous, healthy hunk of grass-fed meat from my farm, The Family Cow.

Cook it “fat side up” so that all of the flavors travel down during the process.

I made a dry rub after seasoning with salt when it rested. Coconut aminos was one of my key ingredients here … it is a MUCH healthier alternative to soy sauce or even liquid aminos because it is soy-free (I plan to do a soy post real soon).

I am obsessed with these Borsari spices. Citrus and Cracked Pepper flavors are my top go-to for meats and fish. If you do not have it on-hand, I add a suggested mix of spices to use in place (but I highly recommend it, you can grab on Amazon if Whole Foods or your grocery store doesn’t carry it)

I don’t use sugar often in cooking, but I think the very little amount I used made the sauce just right. If you are cutting sugar out for a time period for a nutrition program (like flowtox or a sugar detox), you can leave it out for now.

Dry rub. I was more generous on the side with less fat, since that was the side that would be down in the pan and what you will face “up” when you serve, but make sure you cover both sides of the brisket.

After the meat has rested for 20 minutes, rub it down and prepare the pan to brown.

Get your dry red wine ready. I have a few bottles of stuff I don’t drink  that was left here or that Mike brought home from a work thing that works great to cook with (we have a few bottles of Pinot Noir and I am more of a cabernet girl).

I forgot to take a picture of the next step, but you want to brown the meat, fat side UP in a cast iron pan OR your instant pot if it fits flat in there. Mine was a little big so I had t take out my bigger cast iron to brown it. After a few minutes, take it out, set aside, and pour the red wine in the pan and scrape the brown bits off the bottom. I only reduced it by 1/4 cup (3/4 liquid left total).

Smash up 3 cloves of garlic to place on top of the fat. (Who else has this stick on them for like a week when working with it?) Not fun when I am on my yoga mat, I try to keep my distance from innocent bystanders.

Toss the wine, broth and coconut aminos in the Instant pot with the meat.


Seal and set on high pressure for 40-45 minutes. I did 45 and 42 in the past and both times were really good.

After the time is up, let the pressure naturally release. It took about 11 minutes for me. Take it out, cover it on a cutting board and let it rest for about 15 minutes with foil covering it.

While it is resting, put the pot on sauté with all of the liquid in it, cook it down to desired consistency and scrape the bottom of a pan with a rubber spatula and stir often.

Find your best knife and trim off the fat, then slice this baby down really thin.


Pour the gravy on top, save some on the side in case someone wants more, and enjoy!



Instant Pot Beef Brisket Recipe


  • 2-3 pounds of grass-fed beef brisket (I purchase from a local farm)
  • 1 cup dry red wine
  • 1 cup broth (homemade beef bone broth is best, chicken works too, otherwise look for organic veggie broth without added junk)
  • 1 TBSP grass-fed butter
  • 1 TBSP coconut aminos
  • 1 teaspoon Himalayan sea salt (maybe more)
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon coconut sugar
  • 1 teaspoon “cracked pepper”flavor Borsari seasoning (or 1/2 teaspoon black pepper and 1/4 teaspoon each of nutmeg and rosemary)
  • 1/4 teaspoon ground thyme
  • 1 small onion, sliced down thin (optional, if not using add another 1/2 to 3/4 teaspoon of onion powder)

Take brisket out of the fridge and pat dry. Season generously on both sides (about a teaspoon or 1 1/2 teaspoons) with Himalayan sea salt and let it rest for at least 20 minutes.

Take paprika, borsari (0r subbed spices listed), 1/2 teaspoon of sea salt, coconut sugar, and thyme and place in a bowl and mix. After brisket has rested dry rub with spices on both sides, more generously on the side without the fat.  If your brisket fits flat in your instant pot hit the sauté button and add butter. If not, use a large enough cast iron pan and coat with butter on medium heat. Very important, place brisket FAT SIDE UP (always so the flavors travel down) in the pan and brown. Do not flip it. It takes 3-5 minutes.

Once it is browned, take the brisket out and set aside. Add wine to the pan or pot and sauté while scarping the brown bits for a few minutes, I only reduced it by 1/4 cup, leaving 3/4 cup of wine. Place brisket in instant pot, pour in deglazed wine, broth and coconut aminos. Place the lid on top and be sure the sealing knob is set on “sealed.” Hit manual and high pressure for 40-45 minutes. Allow the pressure to release naturally, about 12-15 minutes.  Open the vent knob, take off the lid and place the brisket on a cutting board covered with foil to rest another 10-15 minutes. While it is resting put your instant pot on sauté again to cook down and reduce the liquid. Once it has reached a desired consistency, get it all out with a spoon and pour over thinly sliced brisket (be sure to trim off all the fat first). Enjoy!



Please let me know if you try it!

Who has some crazy baby/toddler/kid stories to share with me this week?

Talk soon!



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