A tender, flavorful brisket served over potatoes and carrots delivers the kind of comfort that feels like a hug on a plate. This version uses a pressure cooker to cut down on cook time without sacrificing rich, slow-cooked flavor.

Scripps News food and wellness contributor Jessica DeLuise, PA-C, shares this recipe, perfect for gathering around the table for Easter or Passover.

Brisket in the Pressure Cooker

Ingredients

• 3 lb beef brisket
• 1 tsp salt
• ½ tsp black pepper
• 3 cloves minced garlic
• 1 large yellow onion, sliced
• 2 large carrots, peeled and roughly chopped
• 2 cups crushed tomatoes (from canned)
• 2 cups low-sodium beef broth
• 2 tbsp apple cider vinegar

Gravy:

• 1 tbsp whole wheat flour
• 1 tbsp butter

Instructions

• Add all of the brisket ingredients to the pressure cooker.
• Seal and cook on high pressure for 45 minutes.
• Let pressure release naturally for 15 minutes.
• Carefully remove the brisket. Let the liquid and brisket cool separately overnight if possible.
• Trim the fat off the brisket.
• Slice the brisket against the grain in ¼-½ inch pieces.
• Skim the fat off the liquid and discard.
• Use an immersion blender to carefully blend the sauce in the Instant Pot vessel until smooth.
• Return the sliced beef to the instant pot and cook for an additional 20 minutes.h. If you prefer the meat to be more tender or shredded, pressure cook for longer.
• Serve with braising liquid or use the liquid to make a thick gravy.

For the gravy:

• Whisk together flour and butter in a saucepan. Cook on low for 304 minutes, or until it smells toasty.
• Add 2-3 cups of instant pot liquid (depending on desired thickness)
• Add salt and pepper to taste.
• Whisk and cook until the gravy thickens.
• Serve with brisket.
• Serve with potatoes or other desired sides.
• Spoon the pot sauce over the brisket for serving.