By Becky Hardin
Published Feb 15, 2018
Instant Pot Brisket is so much easier than you think! I’m obsessed with this THAI STYLE INSTANT POT BEEF BRISKET ! The flavor of this Pressure Cooker Brisket is so delicious and the meat is so tender. This is a winning recipe that our family will make again and again. We garnish with an amazing marinade (made all together), green onions, fresh mint, and fried shallots. The flavor of the instant pot Beef Brisket Recipe is out of this world.
Instant Pot Brisket – Pressure Cooker Brisket
This Instant Pot Brisket is made in under 2 hours from start to finish!
Everyone loves a nice, juicy Beef Brisket recipe. And now it’s even easier to make with this Instant Pot Brisket .
You guys, I have been LOVING my Instant Pot (click for my favorite, or see my two favorites below in the Shop This Post section!). We have made everything from Spiral Ham to Zuppa Tuscana and we are just getting started. The pressure cooker is an incredible tool for making cooking easier, ESPECIALLY for meats that typically take a long time to cook.
This Pressure Cooker Brisket Recipe is a stunner! If you’re just getting used to your Instant Pot, then this is an awesome recipe to get your feet wet. So what are you waiting for?
You’ve got to try this Instant Pot Brisket recipe! Thai Style Pressure Cooker Brisket is so full of flavor, unique, and DELICIOUS.
Thai Style Instant Pot Brisket
Thai Style Instant Pot Brisket is a unique spin on a classic recipe. Your family will love this recipe!
I was so blown away by the flavors in this Thai Beef Brisket recipe. Pressure cooker brisket is great with the fried shallots and sauce, but the fresh mint completely kicks it up a notch. Flavor explosion! It would be awesome in tacos, on sliders, on its own with mashed potatoes, or even on nachos! The great thing about making Instant Pot brisket is you’re sure to have leftovers and can get creative. The sky is the limit with this special recipe. I can’t wait to see what you come up with.
Instant Pot Thai Brisket
If you’re looking for unique and amazing Instant Pot recipes, you’ve come to the right place! We have been making Instant Pot Recipes left and right. This Pressure Cooker Brisket recipe is definitely a front runner for our new favorite Instant Pot Recipe. THE SAUCE IS INCREDIBLE! You have to try it.
This Beef Brisket Recipe is such an easy option for feeding your family or friends. You’re gonna love it, I just know it. And don’t skip the fresh mint. We almost didn’t add that in and we would truly be missing out. You’ve gotta taste it all together to really enjoy it to its full potential.
What goes well with Pressure Cooker Brisket?
There are SO MANY great side dishes to serve with this Beef Brisket Recipe. We love it with Melting Potatoes , Cheesy Mashed Potatoes , Pear and Blue Cheese Brussels Sprouts , or Honey Balsamic Roasted Carrots . You can’t go wrong, the possibilities are endless.
How long does it take to smoke a brisket versus this Instant Pot Brisket Recipe?
Typically it takes over an hour to smoke each pound of brisket. Our 3 lb. cut below would take over 3.5 hours to cook traditionally. With the Instant Pot, this Beef Brisket Recipe takes under 2 hours from start to finish. LOVE IT!
What cuts of meat can be substituted for Beef Brisket?
If you can’t get your hands on a quality beef brisket, you can substitute a boneless chuck roast in its place. Not quite the same flavor, but still delicious.
See the recipe card below for full details on how to make Instant Pot Brisket. Enjoy!
Be sure to try these other brisket recipes:
- Sweet and Sour Brisket
- Slow Cooker Brisket
- BBQ Beef Brisket
- Grilled Brisket Burritos
Ingredients1x2x3x
For the Brisket & Marinade:
- ▢ 3 pound trimmed beef brisket
- ▢ Kosher salt & freshly ground black pepper
- ▢ 1 tablespoon rice or cider vinegar
- ▢ 1 tablespoons ginger paste or 2 teaspoons grated fresh ginger
- ▢ 1 teaspoon fish sauce optional
- ▢ 1 6.57 ounce bottle Thai Sweet Red Chili sauce
- ▢ 2 tablespoons brown sugar
- ▢ 2 tablespoons soy sauce
- ▢ 1 teaspoon crushed red pepper flakes
- ▢ ¼ cup fresh mint leaves chopped
- ▢ ¼ cup water
- ▢ 2 tablespoons vegetable or peanut oil
- ▢ 1 tablespoon butter
- ▢ 1 medium yellow onion peeled & chopped
- ▢ 4 garlic cloves peeled & chopped
For the Fried Shallots: (optional garnish, but oh. so. good!)
- ▢ 2 shallots ends trimmed & thinly sliced
- ▢ 2 cups vegetable oil
- ▢ kosher salt
Garnishes:
- ▢ Fried shallots
- ▢ Chopped unsalted roasted peanuts
- ▢ Chopped fresh mint leaves a fragrant and crazy-delicious garnish
- ▢ Green onions sliced diagonally
- ▢ Chopped fresh cilantro leaves if mint isn’t available
Video
Instructions
For the Brisket:
- Season beef on all sides with kosher salt & pepper and cut the beef in half across the grain.
- In a medium bowl, combine the rice vinegar, ginger paste, fish sauce, Thai chili sauce, brown sugar, soy sauce, red pepper flakes, mint leaves and water. Mix well.
- Place the beef in a gallon-size, resealable bag and pour the marinade over the beef. Seal the bag, squeeze the marinade into the beef (through the bag) and lay the beef flat so the marinade covers it. Place the beef in the fridge 30 minutes, then flip the bag over to ensure all the beef is marinated. Marinate an additional 30 minutes. *See note.
- While the beef marinades, chop the onion and garlic and fry the shallots.
- After beef has marinated, remove it from the fridge.
- Set the Instant Pot to sauté and, after one minute, add 2 tablespoons oil and 1 tablespoon butter. Add the chopped onions and cook until onions are translucent. Add the chopped garlic and cook 30 seconds.
- Turn Instant Pot to Keep warm/Cancel, and place the Instant Pot trivet over the onion/garlic mixture.
- Set one portion of the beef, fat side up, on the trivet and pour half the marinade over the beef. Set the other half, fat side up, on top of the first half and pour on the rest of the marinade.
- Set Instant Pot to Manual and set the timer to 50 minutes. After 20 minutes of natural release, cover the valve with a dishcloth and turn the valve to quick release. When the red button (float valve) on the lid goes down, the lid is safe to open.
- Open the lid and transfer the meat to a plate. Remove the trivet.
- Use an immersion (hand) blender, to purée the remaining sauce while it is still in the pot. This is the sauce served with the beef. (If you don’t own an immersion blender, carefully pour half the liquid to a regular blender and purée it. Repeat with the remaining liquid.)
- If serving immediately, pull the beef apart, into chunks, using two forks. If wanting sliced beef, cool the beef about 30 minutes then transfer to the fridge. When the beef is cold, slice it into 1/2 -inch slices.
- Serve the beef over a plate of jasmine or white rice and garnish with sliced green onions, fried shallots and small mint leaves. A perfect side is roasted broccoli.
- Enjoy!
To fry the shallots:
- Peel and slice the shallots very thinly. Place a plate covered with three, stacked, paper towels and set it next to the stove. Heat 2 cups of oil in a medium, heavy-bottom stovetop pan until it tests 350°F with a food thermometer. Divide the sliced shallots into separate rings (as much as possible) and carefully place the sliced shallots in the hot oil. Stir and fry until the shallots are light golden brown. Transfer shallots to the paper towel-lined plate to drain. Season with kosher salt and set aside to dry and until ready to use.
Equipment
- Instant Pot
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Thai Style Instant Pot Brisket
Equipment
- Instant Pot
Ingredients
For the Brisket & Marinade:
- 3 pound trimmed beef brisket
- Kosher salt & freshly ground black pepper
- 1 tablespoon rice or cider vinegar
- 1 tablespoons ginger paste or 2 teaspoons grated fresh ginger
- 1 teaspoon fish sauce optional
- 1 6.57 ounce bottle Thai Sweet Red Chili sauce
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon crushed red pepper flakes
- ¼ cup fresh mint leaves chopped
- ¼ cup water
- 2 tablespoons vegetable or peanut oil
- 1 tablespoon butter
- 1 medium yellow onion peeled & chopped
- 4 garlic cloves peeled & chopped
For the Fried Shallots: (optional garnish, but oh. so. good!)
- 2 shallots ends trimmed & thinly sliced
- 2 cups vegetable oil
- kosher salt
Garnishes:
- Fried shallots
- Chopped unsalted roasted peanuts
- Chopped fresh mint leaves a fragrant and crazy-delicious garnish
- Green onions sliced diagonally
- Chopped fresh cilantro leaves if mint isn’t available
Instructions
For the Brisket:
- Season beef on all sides with kosher salt & pepper and cut the beef in half across the grain.
- In a medium bowl, combine the rice vinegar, ginger paste, fish sauce, Thai chili sauce, brown sugar, soy sauce, red pepper flakes, mint leaves and water. Mix well.
- Place the beef in a gallon-size, resealable bag and pour the marinade over the beef. Seal the bag, squeeze the marinade into the beef (through the bag) and lay the beef flat so the marinade covers it. Place the beef in the fridge 30 minutes, then flip the bag over to ensure all the beef is marinated. Marinate an additional 30 minutes. *See note.
- While the beef marinades, chop the onion and garlic and fry the shallots.
- After beef has marinated, remove it from the fridge.
- Set the Instant Pot to sauté and, after one minute, add 2 tablespoons oil and 1 tablespoon butter. Add the chopped onions and cook until onions are translucent. Add the chopped garlic and cook 30 seconds.
- Turn Instant Pot to Keep warm/Cancel, and place the Instant Pot trivet over the onion/garlic mixture.
- Set one portion of the beef, fat side up, on the trivet and pour half the marinade over the beef. Set the other half, fat side up, on top of the first half and pour on the rest of the marinade.
- Set Instant Pot to Manual and set the timer to 50 minutes. After 20 minutes of natural release, cover the valve with a dishcloth and turn the valve to quick release. When the red button (float valve) on the lid goes down, the lid is safe to open.
- Open the lid and transfer the meat to a plate. Remove the trivet.
- Use an immersion (hand) blender, to purée the remaining sauce while it is still in the pot. This is the sauce served with the beef. (If you don’t own an immersion blender, carefully pour half the liquid to a regular blender and purée it. Repeat with the remaining liquid.)
- If serving immediately, pull the beef apart, into chunks, using two forks. If wanting sliced beef, cool the beef about 30 minutes then transfer to the fridge. When the beef is cold, slice it into 1/2 -inch slices.
- Serve the beef over a plate of jasmine or white rice and garnish with sliced green onions, fried shallots and small mint leaves. A perfect side is roasted broccoli.
- Enjoy!
To fry the shallots:
- Peel and slice the shallots very thinly. Place a plate covered with three, stacked, paper towels and set it next to the stove. Heat 2 cups of oil in a medium, heavy-bottom stovetop pan until it tests 350°F with a food thermometer. Divide the sliced shallots into separate rings (as much as possible) and carefully place the sliced shallots in the hot oil. Stir and fry until the shallots are light golden brown. Transfer shallots to the paper towel-lined plate to drain. Season with kosher salt and set aside to dry and until ready to use.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
