Instant Pot Brisket with White Beans
Traditional cooking Brisket takes a lot of time and attention ~ I am impressed with the ease, tenderness and flavours of this Brisket cooked in an instant pot; it certainly got rave reviews from my tasting team.
By cooking the Brisket with white beans, you can create a delicious blender gravy that needs nothing added. I like to strain the cooking juices (jus) through a fat separator jug to remove the oil. Add most of the veg, some of the beans and most of the strained jus to a blender– blend on low until the gravy is smooth, pour it over the sliced Brisket, and serve garnished with parsley. A fast and fabulous meal!
- Serves8-10
- Cooks in * 80 mins + natural release 20 mins
- Prep time 20 mins
- Muscle Health Strength
- Low GI Blood Sugar
Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.
- Grain Free
Recipes are grain free. No grain diet can help reduce inflammation in people with chronic auto-immune diseases. AIP, Paleo, whole 30 some Low FODMAP diets.
- Protein
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
- Make in advance
Ingredients
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Method
Instant Pot Brisket with White Beans
SET UP your instant pot – I used a 6qt pot. Press saute button to normal & set the time for 15mins & heat.
TRIM brisket of excess fat; you can make it quite lean. Cut brisket in half, so each piece fits snug in the bottom of the pot. Salt your brisket on each side & rub with a bit of oil.
ADD to heated instant pot 1 piece of brisket to sear until nicely browned on each side 3-4 mins. Set browned piece aside on a plate and repeat. Remove brisket; you are adding mirepoix veg next.
FINELY DICE your onion, carrot, celery, garlic & parsley = mirepoix.
TURN the instant pot saute to high. ADD vegetables and saute; stir well initially to stop sticking – you do not need to add more oil; just stir + add a splash of water if the veg is sticking. Saute 5 mins.
ADD tomato paste. Saute, stirring for 1 min. ADD white wine, stir and let the alcohol bubble off for a minute or so.
ADD beans + stock + bay leaves + brisket with any jus on the plate.
*PRESSURE COOK – lock lid, set to pressure cook for 80 mins + natural release 20 mins quick release
OR 1 hour + release naturally.
REMOVE brisket to a plate or slicing board carefully, so it doesn’t fall apart; cover and rest. Discard bay leaves.
STRAIN cooking liquid through a fat separator, discard the fatty floating oil – save all the flavourful liquid, beans & vegetables. You can keep everything whole, mix jus, vegetables & beans and serve with sliced brisket OR you can make a blender gravy. see pictures
SLICE brisket carefully on a clean board. Arrange slices in a serving dish. Scatter over beans and pour over blender sauce if making
Serving Ideas
garnished with parsley.
Spring Salad Greens
Simple steamed or sauteed vegetables.
Roasted Potato & Yams
Roasted Cauliflower Salad with a Spiced Vinaigrette.
For Dessert
as part of a Passover menu and in honour of blending traditions across oceans and times.
My Grandmothers Pavlova
Brisket Blender Bean Gravy
ADD most of the vegetables, ⅓ of the beans + ⅔ strained jus to a blender. Blend on low until smooth, it will be very quick, 20secs. Check thickness and add more jus until you get a lovely pouring gravy texture. Taste add salt + pepper to taste.
Chef tips + Ingredient Swaps + Ideas
*BEANS – use raw, dry small white beans like navy or cannellini – rinse the well.
BRISKET – ask your butcher to trim the excess fat; you want your brisket quite lean for this recipe.
INSTANT POT & HERBS – In my experience, fresh herbs with lots of essential oils like rosemary, sage, thyme, oregano etc., should NOT be added to the instant pot as the pressure cooking pulls out bitter and weird flavour notes. ADD your herbs at the end, finely chopped when serving or making the final sauce.
I learned this lesson the hard way with Rosemary; it was not good.
*PRESSURE COOK TIME 80 mins + natural release 20 mins quick release OR 1 hour + release naturally << depends on how much of a hurry you are in and what you prefer, some people don’t like to use quick release so I have given you options.
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