Slow Cooker/Instant Pot Brisket with Gravy (Low-Carb, Paleo, Whole30)

  • Author: Fit SlowCooker Queen
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: serves 4 1x


  • 23¬† lbs brisket, fat trimmed
  • 1 medium-size white onion, sliced
  • Salt (approx 2 teaspoons)
  • Pepper (approx 1 teaspoon)
  • Garlic Powder (approx 2 teaspoons)
  • 1 tablespoon extra-virgin olive oil (for pressure cooker)
  • 2 cups low-sodium beef broth or bone broth
  • Slurry thickener: 2 tablespoons arrowroot starch, 1/4 cup water (optional)


Slow Cooker

Optional step – pan sear the brisket in 2 tsp extra-virgin olive oil or ghee until browned on each side.

  1. Season brisket generously with salt, pepper, and garlic powder. Add brisket and onion to the slow cooker. Pour broth on top.
  2. Cook HIGH 4-5 hours, LOW 8-10.
  3. Remove brisket from the slow cooker. Mix together arrowroot starch & water and pour into the slow cooker. Stir to mix well and heat an additional 5-10 minutes on HIGH or until gravy has thickened.
  4. Add brisket back into the slow cooker until ready to serve.

Instant Pot

  1. Season brisket generously with salt, pepper, and garlic powder.
  2. Turn the Instant Pot saute. Once hot, add oil and the brisket and sear a few minutes on both sides until browned. Remove brisket and set aside.
  3. Add onion and garlic, and cook a few minutes, stirring frequently until the onion soft. Pour in broth and deglaze by scraping off any browned bits from the bottom with a wooden spoon. Add brisket back into the Instant Pot.
  4. Select manual setting. Adjust pressure to high, and set time for 90 minutes. Naturally for about 10 minutes, then quick release for remaining pressure.
  5. Remove brisket from the Instant Pot.
  6. Turn the instant pot/pressure cooker to “saute” and pour the slurry into the IP. Cook the gravy approximately 5 minutes, stirring frequently, until thickened.
  7. Return the brisket to the Instant Pot until ready to serve.