- 3 lbs (1 ⅓ kg) beef brisket
- 1 onion (4 oz or 110 g), sliced
- 2 cups (480 ml) of beef broth
- 1/4 cup (60 ml) of gluten-free tamari sauce or coconut aminos
- Salt and pepper, to taste
1If needed, cut the brisket into 2 or 3 smaller pieces to fit in your Instant Pot. Place the brisket in the Instant Pot and cover it with the remaining ingredients.
2Close the lid and move the steam release handle to “Sealing.” Turn on the Instant Pot by pressing the “Pressure Cooker/Manual” button and set the timer for 90 minutes on HIGH pressure.
3When the cooking time ends, allow the steam to release naturally and the float valve to drop down, about 20 to 25 minutes. Press “Cancel” and carefully open the lid.
4Remove the brisket from the Instant Pot and place it on a carving board or platter. Let the brisket rest for about 5 minutes before slicing.
5If desired, press “Saute” and cook to reduce the remaining liquid in the Instant Pot to make a slightly thickened sauce.
6Serve the brisket with the sauce and enjoy.
(Estimated and based on per-serving amounts.)
Calories: 482 Fat: 38 g Total Carbs: 2 g Fiber: 0 g Sugar: 1 g Net Carbs: 2 g Protein: 30 g