Instant Pot Jewish Brisket

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
Calories 3062kcal


  • 6 lb beef brisket
  • 5 onions chopped
  • 4 carrots chopped
  • 4 garlic cloves minced
  • 3 stalks celery chopped
  • 1/2 cup cider vinegar
  • 3 tbsp brown sugar
  • 3 tbsp olive oil
  • 2 tbsp 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 65-70 minutes (the more you cook it, the more your meat will be tender, so you can really do as you prefer).
  • Let the steam release naturally.
  • Let your dish cool for about 20 minutes before serving.


Calories: 3062kcal