Instant Pot Brisket | Keto Fork-Tender in 90 Minutes

Jon Simon

Instant Pot Brisket | Keto Fork-Tender in 90 Minutes

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Fork-tender beef brisket in 90 minutes using your Instant Pot. Red wine braised with caramelized onions—rich, deeply flavorful, and naturally keto at just 3g net carbs per serving.

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Prep Time 20

Cook Time 1

Pressure Release 15

Total Time 1 35

Servings: 8 servings

Course: comfort food, dinner, Main Course

Cuisine: American, French, Jewish, Mediterranean

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brisket

3-4 lb beef brisket flat also called first cut
2 tsp kosher salt
1 tsp black pepper freshly ground
2 tbsp avocado oil or other high smoke point oil

For the Braising Liquid

2 large yellow onions sliced into half-moons
6 cloves garlic smashed
2 tbsp tomato paste
1 cup dry red wine Cabernet or Merlot
1 cup beef broth low-sodium
4 sprigs fresh thyme or 1 tsp dried
2 sprigs fresh rosemary or 1 tsp dried
2 bay leaves

Equipment

1 6-quart or 8-quart Instant Pot
1 Tongs
1 Sharp carving knife
1 cutting board

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

Serving: 4gCalories: 380kcalCarbohydrates: 4gProtein: 35gFat: 24gSaturated Fat: 9gSodium: 420mgFiber: 1gSugar: 2g

Notes

Flat vs. Point Cut: Use brisket flat (first cut) for best results. Point cut works but renders more fat.

Make-Ahead: This brisket improves overnight. Slice, store in sauce, refrigerate. Skim any solidified fat before reheating.

Freezing: Freeze sliced brisket in sauce up to 3 months. Thaw overnight in refrigerator.

For Passover: Ensure broth and wine are certified Kosher for Passover.

Wine Substitute: Use 1 cup beef broth + 2 tablespoons balsamic vinegar if avoiding alcohol.

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