Instant Pot Sweet & Sour Brisket
This Sweet and Sour Brisket recipe is tender, rich and so simple to make in the Instant Pot. The brisket is packed full of flavor from this tangy tomato sauce made with white vinegar, bone broth, tomato paste, brown sugar, honey, garlic, onion and paprika. The best thing about this recipe, it can be modified depending on your tastes by making it sweeter or adding more tang! The perfect one pot meal made in the Instant Pot for a weeknight meal the whole family will love.
Sweet & Sour Beef Brisket Recipe Cooking Variations:
Substitute different meat: This recipe is a great base and works well with a variety of meat. Use Beef Cross Rib Roast, Beef Chuck Roast or Beef Stew Meat. Basically any kind of meat that requires low and slow cooking without a bone.
Cooking times: Depending on the size, time will vary when pressure cooking. For a 2 ½ lb Beef Brisket (cut in pieces) it takes about 75 minutes to be fall-apart-tender; however, we've made some in 60 minutes that have a firmer texture. If you remove the lid and the meat isn't tender, just lock the lid again and pressure cook for another 15 minutes with a 10 minute natural release.
Beef or Chicken Bone Broth: When cooking beef we like to use chicken bone broth to enhance the beef flavor but either bone broth will work well.
Sweetness: This recipe excels using a mix of dark brown sugar and a small amount of honey to add sweetness to the broth and meat. Depending on your sweetness preference, adjust as needed but the white vinegar helps balance out the sweetness.
What kind of tomato paste to use: We prefer the tomato paste in a squeeze tube, as it has less liquid and stores better in the fridge. However, the can will work well since the recipe calls for a large amount of tomato paste at 4.5oz.
How to get that tangy flavor with white vinegar?
This recipe uses white vinegar to create that sour and tangy flavor. We made this recipe with ¾ cup vinegar and 1 cup vinegar. Both recipes came out great but the tanginess level was very different in both. If you’re looking for more tang add 1 cup vinegar or if you’re looking for more of the sweetness to come through use ¾ cup vinegar. The dark brown sugar and white vinegar helps build depths of flavor in the broth and the meat.
How to reheat Beef Brisket?
Stovetop: In a small pot over medium-high heat add ¼ cup of leftover sauce and beef brisket. Turn down the heat to low when the sauce starts to simmer and cover with a lid. Stirring occasionally cook for about 5 minutes or hot.
Oven: Preheat the oven to 350°F. In an oven safe dish add ¼ cup of leftover sauce and beef brisket. Make sure to cover the dish. Depending on how much meat you’re reheating, the total time will vary. Cook for about 10 to 15 minutes or until fully hot.
Instant Pot Sweet & Sour Brisket Recipe
Prep time: 15 minutes
Cook time: 75 minutes (plus, 15 minute natural release)
Total time: 90 minutes
Serves: 4-6
Ingredients
2 ½ - 3 lbs Beef Brisket (cut into 2x2 inch squares)
1 tbsp beef tallow
1 medium yellow onion, quartered
¾ cup - 1 cup white vinegar (depending on tanginess level)
1 ½ cup chicken bone broth
4.5oz tomato paste
⅓ cup dark brown sugar
2 tbsp honey
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
¼ tsp ground black pepper
¼ tsp paprika
Instructions
1. Open and remove the brisket from the packaging. Place on a cutting board and pat dry with a paper towel. Let sit at room temperature for about 10 minutes or until all ingredients have been prepped. Then cut the brisket into 2 x 2 inch square pieces. Cutting the brisket in squares helps it cook better, plus keeps it submerged in liquid for more tender pieces! If there’s a thick fat cap, trim as needed.
3. In a glass measuring cup, mix together white vinegar, chicken bone broth, tomato paste, brown sugar, honey, garlic powder, onion powder, salt, ground black pepper and paprika.
4. On the Instant Pot select the ‘Saute’ function. When the pot gets hot, add the tallow. Then add the brisket pieces (may need to work in batches) and sear for about 8 to 10 minutes or until fat has rendered and most sides are browned. Remove the pieces and set aside in a bowl.
4. Deglaze the pot by pouring in half of the tomato mixture and scraping the bottom to remove any browned bits. Then add in the quartered onion and the brisket pieces. Slowly pour the rest of the tomato mixture over the brisket making sure the pieces are at least two thirds submerged in the liquid. If the meat is not submerged it can dry out during cooking and lead to tough meat. If more liquid is needed add more bone broth.
5. Place the lid on the Instant Pot and lock the lid. Turn the vent valve to sealed and cook on high pressure for 75 minutes.
6. When the 75 minutes are up, let the Instant Pot naturally release pressure for 15 minutes before opening the steam valve and removing the lid. If the pieces aren’t fork tender put the lid back on and pressure cook on high for another 15 minutes with a 10 minute natural release.
7. Let the meat pieces sit in the juices for about 10 minutes before removing from the Instant Pot. Use a fork to shred meat and reserve the cooking liquid to pour on top of meat, if desired. Adjust seasoning as needed.
9. Store leftover meat and sauce separately in an airtight container in the fridge for up to 4 days.