Beef Brisket with Cornstarch

Serves 4 in about 1 hour. The pressure cooker brings apple cider juice and brown sugar together.

Ingredients

• 3 lb beef brisket, (flat cut) cut in 2 equal pieces* against the grain
• 2 teaspoons kosher salt, divided
• 1 teaspoon pepper
• 2 teaspoons olive oil
• 1 ½ cups apple cider or juice (2 cups for 8 qt pot)
• 1 small onion, sliced
• ½ teaspoon garlic powder
• ½ teaspoon liquid smoke (optional)
• 12-oz bottle chili sauce
• 3 tablespoons brown sugar
• 3-4 tablespoons cornstarch

Method

1. Trim excess fat from the brisket and cut in half, across the grain. Salt and pepper both sides, reserving 1 teaspoon of the salt.
2. Turn on the pressure cooker's sauté setting. When hot, add the oil, then the brisket halves. Brown a few minutes on each side to get a bit of a crust. Lift out to a plate and keep it nearby.
3. Tip in the apple cider/juice into the pot and scrape the brown bits from the bottom of the pot (deglaze). Turn off the sauté function.
4. Tip in the onion, garlic powder, and liquid smoke. Stir.
5. Set the brisket halves in the liquid and pour the chili sauce over the meat. Do not stir.
6. Set the lid on the pot and lock in place. Set the steam release knob to Sealing.
7. Press the Pressure Cook/Manual button (or dial), and then the + /- button (or dial) to choose 60 minutes (thicker than 2 inches, use 90). High pressure.
8. When the cooking cycle ends, let the pot sit undisturbed for 15 minutes (15 instant Natural Release). Then turn the steam release knob to Venting and release any remaining steam/pressure.
9. When the pin in the lid drops down, Open the lid facing away from you.
10. Test the tenderness of the brisket using tongs or a long handled utensil. If the meat isn't as tender as you'd like, immediately put the lid back on and cook for another 10 instant cycle with a 10 instant natural release.
11. Use tongs to remove the brisket to a plate and cover with foil.
12. Turn the sauté function back on.
13. Mix in the brown sugar. Taste and add as much of the reserved teaspoon of salt as desired.
14. Stir the cornstarch with 2-3 Tbsps of cold water and stir, to make a slurry. Beat into the simmering sauce. If it doesn't get thick enough after a couple of minutes, make some more slurry and add a little at a time until sauce has desired thickness.
15. Turn off the pot and use oven mitts to remove inner pot to a cooling rack.
16. Slice the brisket across the grain and add the slices into the sauce. Leave it to them stay in the sauce for a few minutes while you get the rest of your meal prepared.
17. Plate with mashed potatoes or rice, or on buns.

More instant pot ideas are in the instant pot collection.