Eosinophilic Esophagitis Friendly Instant Pot Beef Brisket
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Learn more →Ingredients
6 servings
- 3 lb beef brisket (flat cut), trimmed to ¼-inch fat cap
- 1 ½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 tbsp worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 2 sprigs fresh thyme
- 1 bay leaf
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Pat the brisket dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering. Add the brisket fat-side down and sear undisturbed for 4–5 minutes, until deep brown and releasing easily from the pot. Flip and sear the other side for 3–4 minutes until browned. Transfer the brisket to a cutting board.
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