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Easy Instant Pot Brisket

  • 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