Instant Pot Brisket
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Category
Entrees
Ingredients
1.5 - 2 pounds beef brisket (2 inches thick)
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3 to 4 tablespoons The Spice Hunter Korean BBQ Global Blend
- medium onion , sliced
½ cup water
1 cup ketchup
3 garlic cloves , minced
1 tablespoon honey
1 tablespoon maple syrup
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
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1 teaspoon The Spice Hunter Fine Black Pepper
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½ tablespoon The Spice Hunter Korean BBQ Global Blend
Sauce
Directions
Rub the Korean BBQ on the brisket, then let it marinate for at least 2 hours
To make sauce, mix together ketchup, minced garlic, maple syrup, honey, apple cider vinegar, mustard, black pepper and Korean BBQ. Mix well.
Set Instant Pot to Sauté and heat oil. Cook beef until golden, working in batches, about 3 minutes per side.
Add water and scrape the bottom to deglaze
Add sliced onion and sauce mixture to Instant Pot
Lock lid and set to Pressure Cook on high for 1 hour and 30 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
Remove brisket to a cutting board and let rest about 10 minutes before slicing to seal in juices.
Meanwhile, strain broth sauce through a fine-mesh sieve and skim off the fat. Serve brisket with sauce drizzled over the top.
