Instant Pot Braised Beef Brisket
- Yield: 8
- Servings: 8
- Prep Time: 15m
- Cook Time: 1:45 h
- Ready In: 2:05 h
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This information is per serving.
Saturated Fat3.2 g
Trans Fat3.7 g
Unsaturated Fat0.8 g
Instant pot braised beef brisket. I always remember Cantonese beef stew, but it never really tasted that good or even made that much sense. It always popped in and out of my childhood–nothing special.
This low-carb, paleo-friendly dish is full of tender pieces of beef in a thin gravy and is served over flavorful fluffy white rice.
Health Benefits of Cooking in an Instant Pot
Instant Pot has been a game changer in the kitchen, and it is now used by many as an alternative to traditional cooking methods.
The health benefits of cooking in an Instant Pot are numerous. It can help you lose weight, improve digestion, and even reduce the risk of certain cancers.
Instant Pot is a brand of electric pressure cookers that has gained popularity in recent years for their convenience and versatility. They are available in multiple sizes, with different features and price points for every need.
What to do with Leftover Braised Beef Briskets
Leftover braised beef brisket is a great dish to make when you have a party or get together. It is easy to prepare and doesn’t require any special skills or ingredients.
This recipe will serve 6 people and can be made in under an hour. It is perfect for the brave heart who wants to take on leftover cooking!
Tips for a Successful Braised Beef Brisket in an Instant Pot
A braised beef brisket is a dish that is traditionally made in the oven. The process takes hours and requires constant attention. However, the Instant Pot can shorten the cooking time to a few minutes, making it easier for busy cooks to make this dish.
One of the best ways to ensure that your brisket is tender and moist is by following these tips: don’t overcook meat or batter; high-quality ingredients; instant pot cooking times.
Instant Pot Braised Beef brisket with Radish: How to Make:
Fill a stock pot with cold water, and add the beef. Place it over high heat, bring it to a boil, and simmer for 1-2 minutes to remove any impurities.
Heat up 2 tablespoons of vegetable oil in the Instant Pot on the saute setting. Add fresh ginger pieces, and allow them to fry for 2-3 minutes until they’re fragrant and crispy on the outside.
Stir in the blanched beef, Shaoxing wine, light soy, dark soy, and oyster sauces, 3-star anise, 5 cloves, 3 bay leaves, and sugar.
Close the cooker and lock the lid. Set the machine to cook to high pressure. Set the timer to cook for 45 minutes. When finished, allow the pressure cooker to release pressure naturally.
Add chunked radish and stir well to combine with beef. Put the lid on and seal it. Set the machine to cook to high pressure. Set the timer to cook for 10 minutes. Once the pressure is relieved and you’re completely done, use Quick Pressure Release again.
Unlock the pot and carefully open the lid. Switch the cooker to saute mode. In a mixing bowl, combine chicken stock and cornstarch. Mix well. Stir the cornstarch mixture into the stew. Simmer for a further 2 minutes.
Instant Pot Braised Beef Brisket
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- 3 pounds (1.44 kg) beef brisket, cubed
- 2 tablespoons vegetable oil
- 7 slices ginger
- 1 cup (250 ml) Shaoxing wine
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3 pieces star anise
- 5 cloves
- 3 bay leaves
- 1 yellow onion, peeled and chopped
- 2 pounds (960 g) daikon radish, peeled and chunked
- 1/4 cup (60 ml) chicken stock mixed with2 teaspoons cornstarch
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- pinch of salt
Pour water into a large wok. Add cubed beef. Bring to a boil over high heat. Cook for 1 minute.
Using a slotted spoon, remove the beef and transfer it to a colander. Rinse and set aside.
Heat the vegetable oil in an electric instant pot turned to saute mode. Add sliced ginger and cook, stirring occasionally, until fragrant, for about 2-3 minutes.
Add the blanched beef, wine, light soy sauce, dark soy sauce, oyster sauce, onion, star anise, cloves, bay leaves, and sugar. Mix well.
Close the pot and lock the lid. Set the machine to cook to high pressure. Set the timer to cook for 45 minutes.
Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in chunked radish.
Close the pot and lock the lid again. Set the machine to cook to high pressure. Set the timer to cook for 10 minutes.
Using the Quick Release method, bring pressure to normal. Unlock and open the lid. Switch the cooker to saute mode. Bring the stew to a simmer.
In a mixing bowl, combine chicken stock and 2 teaspoons of cornstarch. Mix well and stir into the stew. Simmer for a further 2 minutes. Serve hot.