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Home / Recipes / Beef / Pressure Cooker Jewish Brisket [Instant Pot]

Pressure Cooker Jewish Brisket [Instant Pot]

August 21, 2016 By Jill Selkowitz / 18 Comments Updated July 8, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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Pressure Cooker Jewish Brisket is perfect for Friday Night Shabbat Dinner. Cooks in only one hour, leaving you plenty of time for Shabbos rest.

Pressure Cooker Jewish Brisket

Pressure Cooker Jewish Brisket

When you are in a rush to prepare a Shabbos meal and you forgot to plan your dinner menu, this Pressure Cooker Jewish Brisket is for you.

The sauce can be made in advance and frozen in a freezer container with the brisket. You can pull it out of the freezer and place into the refrigerator a day a head to defrost.

You can plop it right into the Instant Pot, Ninja Foodi or Pressure Cooker , a couple of hours before Sundown. If you forget to pull it out of the freezer to defrost, just plop it frozen into the pressure cooker and set the time, to be ready before your Shabbos meal.

Obviously, you can serve this Brisket any day of the week. I just named it Pressure Cooker Jewish Brisket, so as not to confuse this recipe and my Passover Brisket, which is made in the traditional style with prunes and apricots and carrots.

 

Cast of Ingredients to Pressure Cooker Jewish Brisket

Cast of Ingredients to Pressure Cooker Jewish Brisket

Three ingredients are all that is needed. The Brisket, of course. Three pounds is a nice size, but if yours is bigger and it fits, no worries. You can always add more of the sauce ingredients if you like. Ketchup and Heinz Chili Sauce taste work equally as well, so chose your favorite. I usually use Heinz Chili Sauce.

For those that keep Kosher, Lipton makes a Kosher Onion Soup Mix!

 

Add Ketchup, Chili and Onion Soup Mix

Add Ketchup, Chili and Onion Soup Mix

Take a Large Measuring Cup and pour in Heinz Ketchup and/or Heinz Chili Sauce and a package of Lipton Soup Mix. It is really hard, so try not to break a sweat. 😉  You can use one or the other, or a combination of both.

 

Whisk it all up, up and away

Whisk it all up, up and away

Whisk up the sauce until completely combined. This sauce is so rich and flavorful. Another delicious Jewish recipe made with a wonderful sauce is my Pressure Cooker Jewish Sweet and Sour Stuffed Cabbage Holishkes. It is another recipe that can be prepared in advance and ready for Shabbos dinner.

 

Marinate Overnight

Marinate Overnight

This is totally a freezer meal. When you see Brisket on sale, stock up. Prepare your sauce and freeze it with the Brisket right in Ziploc baggies, until you are ready to cook. Alternatively, we use a FoodSaver Vacuum Sealing System and stock up when meat is on sale.

Instant and marinated Pressure Cooker Jewish Brisket, all ready to go in your freezer.

If you take out the brisket the day before you want to cook, it will marinate throughout the night and the next day.

 

Dump it all into the Pressure Cooker

Dump it all into the Pressure Cooker

Now, here is where it gets tricky. 🙂  Open the bag and dump it right into the Pressure Cooker cooking pot.

 

And that's it! Easy.

And that’s it! Easy.

Yep, that’s it. Were you waiting for more stuff to do? Nope, nada. Dump it in and close the lid. Go relax, dinner is cooking.

 

Simmer the Sauce to Thicken

Simmer the Sauce to Thicken

Remove the Pressure Cooker Jewish Brisket from the Pressure Cooker. Don’t turn off the Pressure Cooker. Slice the Brisket in the opposite direction of the grain. It will be very tender and fall apart. That is a good thing! Carefully place the slices back into the Pressure Cooker to keep warm until it is time to serve. The sauce will thicken a bit.

Or, place the slices on a serving tray. If you want a thicker sauce, allow it to simmer while you slice the Brisket. Watch it though, the sauce will get super duper thick, really fast. Pour the sauce over the Brisket and serve.

 

Good Shabbos! Shabbat Shalom!

Good Shabbos! Shabbat Shalom!

Shabbat Shalom! Don’t forget to make your Homemade Pressure Cooker Gefilte Fish {Jewish Fish Balls} to start the meal.

Pressure Cooker Jewish Brisket

Pressure Cooker Jewish Brisket

Shabbat Shalom everyone.

More Instant Pot Jewish Recipes to Make:

  • Air Fryer Salmon Croquettes {Jewish Mom Style}
  • Instant Pot Cranberry Spice Couscous + Video
  • Pressure Cooker Jewish Noodle Kugel (Luchen Kugel)
  • Instant Pot Matzo Brei {Jewish Passover French Toast}

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 8 inch Chef’s Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
  • Ziploc Freezer Bags

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes! 

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Good Shabbos! Shabbat Shalom!

Pressure Cooker Jewish Brisket

5 from 1 vote
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Course
Cuisine: Jewish, Shabbos
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 367kcal
Author: Jill Selkowitz

Ingredients

  • 3-4 pounds Beef Brisket trimmed
  • 24 oz Heinz Chili Sauce (Heinz Ketchup or a combination)
  • 1 packet Lipton Onion Soup Mix
  • 1/2 cup Fresh Water
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
J.A. Henckels Classic 8 inch Chef's Knife
Ziploc Freezer Bag
Liquid Measuring Cup Set
Rösle Stainless Steel Flat Whisk

Instructions

  • Mix together Ketchup/Chili Sauce, Onion Soup Mix and water.
  • Place Brisket and sauce mix in Ziploc Freezer Bag and refrigerate overnight.
  • Add contents of Ziploc Baggie to Pressure Cooker cooking pot.
  • Lock on Lid and close Pressure Valve.
  • Cook at High Pressure for 60 minutes.
  • When Beep sounds, allow a full Natural Pressure Release.
  • Remove Brisket from Pressure Cooker, making sure the Pressure Cooker is in "Keep Warm" mode.
  • Slice the Brisket on the opposite side of the grain.
  • Carefully return the Slices of Brisket to the sauce in the Pressure Cooker to keep warm until it is time to serve.

Notes

If serving right away, place the Brisket slices on a serving tray. If you want a thicker sauce, allow it to simmer while you slice the Brisket. Watch it though, the sauce will get super duper thick, really fast. Pour the sauce over the Brisket and serve.
If you are in a big hurry and need dinner on the table really fast, cut the brisket into 4 inch chunks and place into pressure cooker. Cook for 15 minutes instead of the full cook time. Allow the pressure to release naturally.

Nutrition

Nutrition Facts
Pressure Cooker Jewish Brisket
Amount Per Serving
Calories 367 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 105mg35%
Sodium 1675mg73%
Potassium 912mg26%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 9g10%
Protein 38g76%
Vitamin A 578IU12%
Vitamin C 14mg17%
Calcium 33mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Pressure Cooker Friday Night Shabbos Brisket!

Pressure Cooker Jewish Brisket [Instant Pot]

Pressure Cooker Jewish Brisket [Instant Pot]

2.2K shares
  • 638

August 21, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Melissa says

    December 18, 2021 at 9:33 am

    Can this brisket be shredded for sliders?

    Reply
  2. Julie Dukoff says

    September 20, 2020 at 3:25 am

    5 stars
    I did what Jill said and after I cooked the brisket I took it out and put onions and carrots in and pressure cooked them for 4 mins with a 10 min pressure release. They came out phenomenal along with the brisket!!! Thank you Jill for this awesome and easy recipe!

    Only thing I wanted to add was that I have two gluten free guests and they felt fine with this dish.

    Reply
    • Jill Selkowitz says

      September 20, 2020 at 11:08 am

      Hi Julie. I am so glad you enjoyed the brisket. Thank you so much. Jill

      Reply
  3. Jf says

    September 18, 2020 at 1:08 pm

    No extra water or putting the meat on the trivet? I am nervous about “BURN!”

    Shana Tova!

    Reply
    • Jill Selkowitz says

      September 18, 2020 at 2:34 pm

      Hi Jf, L’Shana Tova to you too! Did you scroll to the recipe card at the bottom as there is liquid added. Enjoy! Jill

      Reply
  4. Sandra says

    December 26, 2019 at 11:05 am

    OMG! My mom used to make this brisket in the oven. Sadly, she has some memory issues and can’t remember how she did it. We just got an instant pot and can’t wait to try this. Two questions: 1) for the onion soup mix – when you say one packet do you mean one of the two envelopes in the box? 2) What is the biggest brisket we can fit in the pot?

    Reply
    • Jill Selkowitz says

      December 26, 2019 at 2:40 pm

      One packet. Whatever can fit in the pot is fine. The bigger the pot, the more that fits. Jill

      Reply
  5. Linda says

    January 29, 2018 at 11:45 am

    Hi Jill. Did you ever post a Pressure Cooker Passover Brisket recipe? I can’t seem to find it on your website.
    Thanks. Linda

    Reply
  6. Terri says

    November 5, 2017 at 5:18 am

    Do you have a version of Kugel that isn’t sweet? My Grandmother made Kugel with wide egg noodles, eggs, sautéed onions and Garlic and butter, salt and pepper. It was always so good with the top crunchy from baking in the oven.

    Reply
    • Jill says

      November 14, 2017 at 2:47 am

      My grandmother had a pepper Kugel too. It was delicious! I will make it and post it shortly. Jill

      Reply
  7. Stacey says

    October 21, 2017 at 7:27 am

    Could you add potatoes and carrots to the pot to cook with the brisket? How would you go about that? Add on top, or to the bottom, before the meat? Or after the meat is done, add to the pot with the gravy/sauce and cook additional time? Sorry for all the questions – very much a newbie here, and I’ve only ever done brisket in the crockpot or oven!

    Reply
    • Jill says

      October 21, 2017 at 7:59 pm

      Stacey, after releasing pressure, remove the brisket and cover. Add the veggies and cook for 4 minutes, with a 10 minute natural pressure release. Jill

      Reply
  8. Jessica says

    September 16, 2017 at 11:14 am

    If I’m cooking a 9 lb brisket, do I need to increase the time on the Instapot?

    Reply
  9. Rhonda says

    September 6, 2017 at 7:32 pm

    Hi Jill. How do I do the pot in pot potatoes for mashing g with the brisket ?

    Reply
  10. Cheryl says

    February 13, 2017 at 1:52 pm

    I have a brisket recipe that calls for a myriad of spices for a dry rub overnight marinade (then seared before cooking). Then into the oven low and slow with canned tomatoes, chili sauce, and a cup of cola. I’m wondering if I can adapt this recipe for the IP. Maybe the cola should be flat for the IP. What do you think?

    Reply
    • Lana says

      April 6, 2017 at 12:31 pm

      I’ve used beer with my brisket in the IP and it’s been totally fine. No need to worry about the carbonation (I did the first time, but it hasn’t been an issue). Enjoy!

      Reply
  11. Thera says

    October 5, 2016 at 2:58 am

    Boo ?

    Reply
    • Jill says

      October 5, 2016 at 11:25 am

      Silly DG!

      Reply

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