Instant Pot Sweet Beef Brisket Recipe

If you’re a fan of the Korean flavor profile, you’ll love this recipe. The sweet and spicy balance is perfect for any season, any day. When the meat is cooked, reserve the broth and pour some over the top when serving – it’s really flavor central.

Looking for other dinner ideas? Check out our easy weeknight dinner recipes for inspiration!

YIELDS:                                PREP TIME:             TOTAL TIME:                      CAL/SERV

6 serving(s)                       15 mins                     2 hrs 30 mins                  763

 Ingredients

2 tbsp. vegetable oil

3 lb. beef brisket, cut into 4 pieces

1 large onion, finely diced

5 cloves garlic, thinly sliced

1 tbsp. minced ginger

1 c. low-sodium chicken broth

1/4 c. gochujang

1/4 c. honey

5 small dried red chilis, sliced

2 tbsp. ketchup

1 tbsp. rice vinegar

1 tbsp. low-sodium soy sauce

 

Nutrition Information

Per Serving (Serves 6)

Calories763,Fat56 g,Saturated fat21 g,Trans fat0 g,Cholesterol213 mg,Sodium710 mg,Carbohydrates19 g,Fiber1 g,Sugar15 g,Protein43 g,Vitamin D0 mcg,Calcium60 mg,Iron4 mg,Potassium763 mg

Directions

Step 1

Set Instant Pot to Sauté and heat oil. Cook beef until golden, working in batches, about 3 minutes per side. Remove to a plate.

Step 2

Add onion, garlic, and ginger, and cook, stirring occasionally, until softened, about 5 minutes.

Step 3

Turn off pot, then pour in broth and scrape the bottom to deglaze. Stir in gochujang, honey, chilis, ketchup, vinegar, and soy sauce. Return brisket to pot.

Step 4

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.

Step 5

Remove brisket to a cutting board and let rest about 10 minutes before slicing to seal in juices.

Step 6

Meanwhile, strain broth sauce through a fine-mesh sieve and skim off the fat. Serve brisket with sauce drizzled over the top.