Instant Pot Jewish Brisket

Beef brisket with sliced carrots, onion, celery and parsley in white bowl

This Instant Pot Jewish Brisket is the ultimate recipe for Rosh Hashanah or a special dinner!

Save time and make this delicious one-pot meal now 🙂

Beef brisket with sliced carrots, onion, celery and parsley in white bowl

It can be ready in a short time with the help of your Instant Pot. This cooking method will make you capable of preparing an elaborate dish to impress your guests, with minimal time spent in the kitchen preparing it.

Jewish-style brisket refers to braising brisket in a liquid, usually with onions and carrots. Most any braising recipe (including this one!) is done in a fraction of the time when you use your pressure cooker.

You’ll easily get tender beef meat that all the family will love :]

Make it for Passover, Hanukkah, Rosh Hashanah or any special occasion.

Is it a One-Pot Meal?

This Instant Pot Jewish Brisket recipe is the ultimate one-pot meal, which makes clean-up a breeze. Since it has carrots, onions and other healthy and filling vegetables, it is a complete balanced meal.

Can I Use a Smaller Cut of Brisket?

Yes, you can definitely use a smaller cut here. If you do, keep the other quantities the same to make sure you have enough liquid in the pot to successfully carry out the recipe without any error messages.

The cooking time with a smaller cut of meat should stay the same too. The beauty of this recipe is that it actually benefits from longer cooking times, becoming even more melt-in-your-mouth tender!

What Size Should I Chop the Vegetables?

The precise size that the vegetables are cut doesn’t matter too much for this pressure cooker recipe. Just aim for bite size pieces for a better eating experience.

One note though—I wouldn’t chop the veggies too small, or they could potentially fall apart and sort of dissolve into the sauce. About ¾ -1.5-inch pieces should be perfect.

I Don’t Have Ketchup. What Can I Substitute?

If you don’t have ketchup on hand, you could add 1 tablespoon of tomato paste and 1 additional tablespoon of brown sugar for a similar flavor profile. Ketchup is basically sweetened tomato product anyway!

Is there a Good Sub for Olive Oil?

The type of oil doesn’t have a huge impact on this recipe. You can use canola oil or any neutral oil in its place. Olive oil does have a tiny bit more flavor though.

How to Serve

You can serve it as is as a one-pot meal.

If you want a side dish, serve this brisket with jasmine rice or brown rice.

Need more ideas? Check out What To Serve With Brisket for 15 delicious side dishes.

Want More Recipes?

If you loved this Instant Pot Jewish Brisket recipe, check out these Instant Pot recipes too!:

Instant Pot London broil
Instant Pot Steak
Instant Pot Venison roast
Instant Pot Mississippi Pot Roast

Beef brisket with sliced carrots, onion, celery and parsley in white bowl

Instant Pot Jewish Brisket

Purely Jewish comfort food for a traditional holiday dinner…
4.63 from 263 votes
Print Pin Rate
Course: Main Course
Cuisine: jewish
Keyword: beef, brown sugar, Jewish Brisket
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Author: Corrie


  • 5 lb beef brisket
  • 5 onions chopped
  • 4 carrots chopped
  • 4 garlic cloves minced
  • 3 stalks celery chopped
  • ½ cup cider vinegar
  • 3 tablespoon brown sugar
  • 3 tablespoon olive oil
  • 2 tablespoon ketchup
  • kosher salt to taste
  • black pepper to taste


  • Cut the brisket into two thick slices.
  • Rub each slice with kosher salt and black pepper to taste.
  • Pour some olive oil into your Instant Pot and press “Sauté” button.
  • Add your meat and cook for about 3 minutes per side, until it browns.
  • Take out the meat and place the trivet inside your Instant Pot.
  • Place 1 slice of meat onto the trivet, top it with half of your chopped vegetables, add the other slice and top it with the rest of the vegetables.
  • In a small bowl, mix vinegar, sugar and ketchup
  • Pour the prepared sauce over your meat.
  • Lock your Instant Pot and cook on high pressure for about 60-80 minutes (the more you cook it, the more your meat will be tender, so you can really do as you prefer).
  • When cooking time ends, wait for a natural pressure release.
  • Open the lid, let your dish cool for about 20 minutes and serve.


Calories: 737kcal Carbohydrates: 21g Protein: 80g Fat: 35g Saturated Fat: 11g Polyunsaturated Fat: 2g Monounsaturated Fat: 18g Cholesterol: 234mg Sodium: 380mg Potassium: 1563mg Fiber: 3g Sugar: 13g Vitamin A: 6830IU Vitamin C: 10mg Calcium: 65mg Iron: 8mg
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27 thoughts on “Instant Pot Jewish Brisket

  1. 5 stars
    I Cook this for 80 minutes and it was perfectly tender. I left out the potatoes because I’m serving with mashed potato, but I also threw in some mushrooms.
    The veggies were absolute mush. I defended the liquid from the pot and it came to about 3 1/2 cups of liquid.
    I removed the celery from the veggies because I don’t like the flavor that much and I put the rest of the veggies in the food processor with the defatted liquid.
    Then I put it on to simmer for about 15 minutes. It makes a wonderful gravy, but I think next time I will leave out the catch-up and use barbecue sauce instead because it was a very obvious ketchup flavor to the gravy.

  2. 4 stars
    The brisket was delicious, but there was a slight unpleasant sharpness/tang, almost metallic, on the back end of every bite. I wondered whether it’s the Apple cider vinegar, since that’s the only ingredient I usually don’t use in my Jewish brisket recipes. 60 minutes is perfect, texture-wise though.

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