Name: Tender Instant Pot Beef Brisket Pot Roast Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6 servings
Ingredients: 3 lbs beef brisket, excess fat trimmed to 1/4 inch; 1 tbsp kosher salt; 1 tsp freshly cracked black pepper; 2 tbsp olive oil; 1 medium yellow onion, thick sliced; 4 cloves garlic, minced; 2 cups low-sodium beef broth; 2 tbsp Worcestershire sauce; 1 lb baby yellow potatoes, left whole; 4 large carrots, peeled and cut into 2-inch chunks; 3 sprigs fresh rosemary

Season the beef brisket generously on all sides with kosher salt and black pepper. Turn on the Instant Pot to the Sauté function and heat the olive oil until it is shimmering.

Add the brisket to the pot and sear until a deeply browned crust forms, about 5 minutes per side. Transfer the brisket to a clean plate and set it aside.

Add the sliced onion and minced garlic to the pot, sautéing for 2 to 3 minutes until the onion begins to soften and turn translucent. Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot.

Return the brisket and any accumulated juices back into the pot, nestling it into the liquid. Place the baby yellow potatoes, carrot chunks, and fresh rosemary sprigs on top of and around the beef.

Secure the Instant Pot lid, turn the valve to Sealing, and set to Manual High Pressure for 60 minutes. Once the cooking time is complete, let the pressure release naturally for 15 minutes before manually releasing any remaining steam.

Carefully transfer the brisket to a cutting board and slice it against the grain into thick pieces. Arrange the sliced beef on a warm serving platter alongside the tender carrots and potatoes, then ladle the warm pan juices over everything before serving.