Description
A rich and flavorful Asian-inspired pressure cooker beef brisket recipe, braised to tender perfection with a savory mix of soy sauce, rice vinegar, brown sugar, and aromatic spices. This dish requires only 10 simple ingredients and is perfect for a comforting weeknight dinner.
Ingredients
Scale
Beef and Marinade
- 6 lbs beef brisket, trimmed and cut into 2-inch cubes
- ½ cup water
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup brown sugar
- 4 tbsp sesame oil
- 3 tbsp tomato paste
For Searing and Aromatics
- 2 tbsp neutral oil (for searing)
- 3-inch piece ginger, sliced thick
- 4 cloves garlic, lightly smashed
Instructions
- Prepare the Beef: Cut the beef brisket into 2-inch pieces and pat them dry well. Season each piece generously with salt and pepper on all sides to enhance the flavor.
- Sear the Beef: Heat your pressure cooker on the Sauté setting. Add the neutral oil and sear the beef pieces in batches until they develop a deep brown crust on all sides. This step locks in flavor.
- Remove Excess Oil: After browning, remove any excess oil from the pot, but be sure to leave the browned bits stuck to the bottom—they add great depth to the sauce.
- Add Remaining Ingredients: Pour in the water, soy sauce, rice vinegar, brown sugar, sesame oil, tomato paste, sliced ginger, and smashed garlic into the pot.
- Return Beef to Pot: Place the seared beef back into the pressure cooker and toss gently to ensure all pieces are evenly coated with the sauce and aromatics.
- Pressure Cook: Seal the lid securely and cook on High Pressure for 90 minutes to tenderize the brisket fully.
- Natural Release: Allow the pressure to release naturally for 15 minutes after cooking, then carefully vent any remaining pressure.
- Optional Sauce Thickening: For a thicker, glossier sauce, reduce the cooking liquid by simmering it down and add a cornstarch slurry, stirring until your desired consistency is reached.
- Serve: Serve the braised beef hot with steamed rice or creamy mashed potatoes, accompanied by your favorite vegetables for a complete meal.
Notes
- Patting the beef dry before searing ensures a better caramelized crust.
- Use a neutral oil with a high smoke point for searing to prevent burning.
- Natural pressure release helps keep the meat tender and juicy.
- You can adjust the sweetness and acidity by varying the brown sugar and rice vinegar slightly to taste.
- Reducing the sauce and adding cornstarch slurry is optional but intensifies the flavor and texture of the final dish.
- Leftovers taste even better the next day as the flavors deepen.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Keywords: pressure cooker beef brisket, Asian braised beef, Instant Pot beef recipe, tender beef brisket, easy beef dinner
