Ninety minutes. That’s all that stands between you and fork-tender Instant Pot brisket that tastes like it braised all day. The Instant Pot does the heavy lifting while you do literally anything else.
⏱️ Quick Stats
Traditional brisket demands 3-4 hours of oven time and constant attention. The Instant Pot delivers the same melt-in-your-mouth texture in under two hours—most of it hands-off. Red wine, caramelized onions, and a few aromatics create a braising liquid that becomes the most incredible sauce you’ll spoon over everything.
🥑 Why This Instant Pot Brisket Recipe Works for Keto
Zero-Carb Protein Base: Beef brisket is pure protein and fat—no carbs from the meat itself. A 4-ounce serving delivers 35g protein to keep you satisfied for hours.
Healthy Fats from the Cut: Brisket’s natural marbling provides the fat your keto macros need. No added butter or cream required—the meat does the work.
Minimal Carbs from Aromatics: The onions and wine contribute just 3g net carbs per serving. Most of the wine’s sugars cook off during pressure cooking, leaving only depth of flavor.
No Flour Thickener: Traditional recipes often add flour to thicken the gravy. We skip it entirely—the collagen from the brisket creates silky body naturally.
Blood Sugar Stable: High protein, healthy fats, virtually no carbs. This is the kind of meal that keeps your energy steady all afternoon.
Oven-Braised vs. Instant Pot Brisket
Same tender result, fraction of the time. Here’s how the methods compare:
| Factor | Oven Method | Instant Pot | Winner |
|---|---|---|---|
| Total Time | 3-4 hours | ~95 minutes | IP saves 2+ hrs |
| Hands-On Time | 30 min + checking | 20 min total | IP wins |
| Tenderness | Excellent | Excellent | Tie |
| Bark/Crust | Better | Softer | Oven |
| Weeknight Friendly? | ❌ No | ✅ Yes | IP wins |
| Net Carbs | ~3g | ~3g | Tie |
The oven method wins on crust development—low and slow creates better bark. But for weeknight cooking or when time matters, the Instant Pot delivers 95% of the flavor in 25% of the time. That’s a trade most of us will happily make.
Ingredients You’ll Need
Nothing exotic here—just quality ingredients that let the beef shine:
- Beef brisket flat (3-4 lbs) — The leaner flat cut works better in the Instant Pot than the fattier point cut. Look for good marbling but not excessive fat cap.
- Yellow onions — Two large ones, sliced into half-moons. They’ll melt into sweet, jammy goodness.
- Dry red wine — One cup. Cabernet or Merlot works beautifully. The alcohol cooks off; the depth stays.
- Beef broth — Low-sodium, so you control the salt. One cup is enough—pressure cookers need less liquid than you’d think.
- Tomato paste — Two tablespoons for umami richness and color.
- Garlic — Six cloves, smashed. They’ll dissolve into the sauce.
- Fresh thyme and rosemary — Or 1 teaspoon each dried. Fresh is better if you have it.
- Avocado oil — For searing. High smoke point handles the heat.
Step-by-Step Instructions
The full recipe card is below, but here’s the flow so you know what you’re getting into:
Season generously. Pat the brisket dry and season all over with salt and pepper. Don’t be shy—this is a big piece of meat.
Sear for color. Using the Sauté function, get a hard sear on both sides. This isn’t about cooking—it’s about building flavor through browning. Three to four minutes per side until you get a deep mahogany crust.
Build the braising liquid. Sauté the onions until softened, add garlic and tomato paste, then deglaze with wine. Scrape up all those browned bits—that’s flavor you paid for with the searing step.
Pressure cook. Nestle the brisket into the liquid, lock the lid, and cook on high pressure for 60 minutes. Allow the pressure to release naturally for 15 minutes, then quick-release the remainder.
Rest and slice. Let the brisket rest 10 minutes before slicing against the grain. Spoon that incredible sauce over everything.
Chef’s Tips for Perfect Instant Pot Brisket
Choose the Right Cut: Brisket flat (also called “first cut”) works best in the Instant Pot. The point cut has more fat, which is great for smoking but can turn greasy under pressure. Look for a 3-4 pound flat with even marbling.
Don’t Skip the Sear: Yes, it adds 10 minutes. Yes, it’s worth it. The Maillard reaction creates hundreds of flavor compounds that braising alone can’t replicate. Get the pot screaming hot before the meat goes in.
Cut to Fit if Needed: Your brisket might be too long for the pot. Cut it in half—it’ll cook exactly the same. Just make sure all pieces are submerged in liquid.
Natural Release Matters: The 15-minute natural release isn’t optional. Rapid pressure changes toughen meat fibers. Be patient here and the texture rewards you.
Slice Against the Grain: Look at the muscle fibers running through the meat. Slice perpendicular to them. This is the difference between tender and chewy—get it right.
Even Better Tomorrow: Like most braises, this improves overnight. Make it Sunday, slice and store in the sauce, reheat Monday. The flavors deepen considerably.
The Instant Pot Brisket Recipe
Here’s the complete recipe with precise measurements and timing:
Instant Pot Brisket | Keto Fork-Tender in 90 Minutes
Ingredients
Equipment
Method
- Season the brisket. Pat the brisket completely dry with paper towels. Season generously on all sides with kosher salt and black pepper. Let sit at room temperature for 15-20 minutes while you prep other ingredients.
- Sear the meat. Set Instant Pot to Sauté mode on high (More setting). Add avocado oil and heat until shimmering. Carefully add the brisket and sear without moving for 4 minutes until deeply browned. Flip and sear the other side for 3-4 minutes. Remove to a plate.
- Sauté the onions. Add sliced onions to the pot with a pinch of salt. Sauté for 5-6 minutes, stirring occasionally and scraping up browned bits, until softened and starting to caramelize.
- Add aromatics. Add smashed garlic and tomato paste. Stir constantly for 1 minute until fragrant and the tomato paste darkens slightly.
- Deglaze. Pour in the red wine and scrape up any remaining browned bits from the bottom. Let simmer for 2 minutes. Add beef broth, thyme, rosemary, and bay leaves. Stir to combine.
- Pressure cook. Press Cancel to stop Sauté mode. Nestle the brisket into the liquid (it won’t be fully submerged—that’s fine). Lock the lid, set valve to Sealing, and cook on High Pressure for 60 minutes.
- Natural release. When cooking completes, let pressure release naturally for 15 minutes. Then carefully quick-release any remaining pressure. Remove lid.
- Rest and slice. Transfer brisket to a cutting board and tent with foil. Let rest 10 minutes. Remove bay leaves and herb stems from the sauce. Slice brisket against the grain into 1/4-inch slices.
- Serve. Arrange sliced brisket on a platter. Spoon the onions and sauce generously over the top. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!📦 Storage & Serving Suggestions
Refrigerator Storage: Slice the brisket and store submerged in the sauce in an airtight container. Keeps 4-5 days. The sauce prevents the meat from drying out.
Freezer Storage: Freeze sliced brisket in sauce for up to 3 months. Thaw overnight in refrigerator. Reheat gently in a covered pan with a splash of broth.
Meal Prep Strategy: This is ideal batch cooking. Make a full brisket Sunday, portion into containers with sauce. Reheat portions throughout the week over cauliflower mash, in lettuce wraps, or alongside roasted vegetables.
Reheating: Low and slow wins again. Covered pan over medium-low heat, or 300°F oven until warmed through. Microwave works but can toughen the edges.
Complete the Meal: Serve over cauliflower mash to soak up the sauce. Add roasted Brussels sprouts or green beans for color. For Jewish holidays, pair with charoset and matzo ball soup.
Instant Pot Brisket FAQs
Can I use brisket point instead of flat?
You can, but expect a fattier result. The point cut (also called second cut or deckle) has more intramuscular fat, which renders out under pressure and can make the sauce greasy. If using a point cut, refrigerate the finished dish overnight, then skim off the solidified fat before reheating.
What if I don’t have red wine?
Substitute with 1 cup beef broth plus 2 tablespoons balsamic vinegar. You will lose some depth, but the brisket will still be delicious. Avoid cooking wines—they contain salt and preservatives that affect the final flavor.
How do I know when the brisket is done?
Fork-tender is your target. After the pressure release, insert a fork into the thickest part. It should slide in with almost no resistance, and the meat should pull apart easily. If it is too thick, seal the pot and cook for another 15 minutes.
Can I make this for Passover?
Absolutely. This Instant Pot brisket is naturally Passover-friendly—no flour, no leavening, no prohibited ingredients. Just verify your beef broth and wine are certified Kosher for Passover. For the traditional oven-braised method, see our Passover Brisket recipe.
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Ninety minutes from cold pot to fork-tender brisket. The Instant Pot won’t give you the crusty bark of a long oven braise, but it delivers on tenderness and flavor when time is short. Make it once and it’ll become your go-to for weeknight dinners, meal prep Sundays, and last-minute holiday saves.
Medical Disclaimer: The nutritional information and diabetic-friendly adaptations provided in this article are for informational purposes only. While we strive for accuracy, we are culinary experts, not medical doctors. Individual responses to foods vary, and you should always consult with your healthcare provider or registered dietitian about dietary changes, especially if you’re managing diabetes or other health conditions. Always monitor your blood sugar as recommended by your healthcare team.
