Last updated on October 10th, 2018 at 07:06 pm
Instant Pot Brisket – the easiest, quickest and most delicious beef brisket recipe! This tender, melt in your mouth BBQ brisket is sure to become one of your favorite instant pot recipes ever!
This beef brisket recipe starts with a simple dry rub, it is quickly seared in the instant pot and then cooked smothered in the most delicious and easy homemade BBQ sauce! Definitely a pressure cooker recipe you will make over and over again.
The juicy and incredibly tasty meat is fork tender and totally addicting! Trust me, it was hard not to keep eating it while slicing it.
I like to serve this instant pot brisket stuffed in a soft roll (yes, to the best brisket sandwich ever!!) and also sliced alongside this Creamy Cilantro Lime Coleslaw , Garlic and Herb Cheesy Smashed Potatoes, and a big sliced of this Skillet Jalapeno Cheddar Sweet Potato Cornbread. Now that is what I call the perfect supper!
What is Brisket?
- Brisket is a tough cut of beef that comes from the breast of the animal. It is one of the most inexpensive cuts of beef and when cooked properly it becomes tender and is incredibly tasty.
- A whole brisket has two parts. The flat and the point or deckle.
- The flat is the leanest part, and most available at supermarkets. The point or deckle has a bit more marbling. The marbling helps in keeping the meat juicy, making this part of the brisket the one preferred by most pit masters.
How To Make Instant Pot Brisket
- For this recipe you can use either part of the brisket – the flat or the point/deckle. I could only find the flat at my local market so that is what I used.
- Trim some of the excess fat from the brisket. If you use the flat – the leanest part – make sure you don’t remove all of the fat. The fat helps to keep the meat juicy.
- If needed, cut the brisket in 2 smaller pieces that will comfortably fit in your instapot.
- Rub the spice mix all over the brisket. At this point you can cook your brisket or wrap it and let it sit refrigerated for up to 24 hours. I must admit I never do this. I am always in a rush to cook my brisket in the pressure cooker!
- Mix the BBQ sauce ingredients and set aside.
- Turn the instant pot to “saute” and sear the meat on both sides, until browned.
- Add the garlic and saute for about a minute.
- Turn the pressure cooker to “warm/cancel”. Add the broth, BBQ sauce and mix to combine.
- Set the instant pot to “meat” and set the timer for 90 minutes.
- When done, let the pressure release naturally for 15 minutes. Then do a quick release.
- Remove the beef brisket for the pressure cooker. Let it rest, covered for about 5 minutes.
- Turn the instant pot to “saute” and reduce the BBQ sauce for 5 to 8 minutes.
- Slice the brisket and served with the BBQ sauce.
Kathy’s Notes
- Smoking a 4 lb brisket takes at least 4.5 hours. This Instant Pot Brisket cooks in 90 minutes!
- If you love brisket, take a look at my mouthwatering and super tender Beer Braised Beef Brisket Recipe (with Vegetables). It is the ultimate comfort food dish!
- Serve this beef brisket recipe with Maple Oven Roasted Sweet Potatoes
Things you may need
Instant Pot
My Pressure Cooker
Santoku Chef’s Knife
Garlic Powder
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Instant Pot Brisket - the easiest, quickest and most delicious beef brisket recipe! This tender, melt in your mouth BBQ brisket is sure to become one of your favorite instant pot recipes ever!
- 4 pounds beef brisket, trimmed
- 2 tablespoons olive oil
- 4 garlic cloves, finely chopped
- 3/4 cup beef broth
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried mustard
- 1/2 teaspoon ground cumin
- 1 1/2 cup ketchup
- 1/2 cup apple cider vinegar
- 3/4 cup brown sugar
- 2 teaspoons onion powder
- 2 teaspoons ground mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- 3 tablespoons molasses
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (or to taste)
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In a small bowl, mix all the rub ingredients.
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Season the brisket all over with the rub. If you have time, let it sit in the refrigerator wrapped in plastic for up to 24 hours.
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In a medium bowl, mix all the BBQ sauce ingredients.
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Turn the instant pot/pressure cooker to "saute". Add the oil and allow it to get hot. Add the brisket to the pot and sear both sides for about 4-5 minutes or until golden brown. Add the garlic and cook for about 1 minute, making sure the garlic doesn't burn.
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Press the keep warm/cancel button on the instant pot. Add the broth and the BBQ sauce. Toss well making sure the meat is well coated. Close the lid. Set the instant pot to meat/stew and set the timer to 90 minutes.
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Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes. Then do a quick release for the remaining pressure.
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Transfer the brisket to a cutting board. Cover with aluminum foil and let the meat rest for about 5 minutes.
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Turn the instant pot/pressure cooker to "saute" and cook/reduce the sauce for 5 to 8 minutes, stirring a few times. Press the warm/cancel button.
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Slice the beef brisket against the grain and serve with the BBQ sauce. You can also returned the sliced brisket to the instant pot making sure the slices are covered with the sauce (to prevent the meat from drying). Keep it warm until ready to serve.
- If your brisket is too big, cut it in half so it fits comfortably into the instant pot.
- I cut my brisket into 2 pieces and seared it one piece at a time not to over crowd the pot.
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Thanks for this detailed IP brisket recipe! We are always looking for new Instant Pot creations and this one looks like it will fit our dinner table just perfectly!
Enjoy!!
The brisket was so tender and juicy but our favorite thing about the recipe was the BBQ sauce. It pleased everyone in our family, not too spicy, not too sweet… JUST perfectly balanced! We will definitely be making this OVER and OVER!!
My husband loves brisket. He will adore that I make this for him. Thanks so much for this recipe!
The seasoning on this brisket looks incredible!!! One of my favorite cuts of meat and you’ve made it so easy to make! Looks amazing~!
I know what I am making in my instant pot this week!! Holy smokes this looks AMAZING!!
Thank you. It’s so very good.
I’ve been loving my instant pot that I’ve only had for a couple months now. I’m dying to try a brisket and this recipe fits. Now I just have to find a brisket cut not always easy and husband keeps asking for one.
I am sure you guys will love it!
Making brisket in an instant pot is such an awesome idea! Can’t wait to try it!
Thank you!
I love making a brisket but it usually takes 6 hours in my oven. This is so much better!
We made this brisket yesterday and it was delicious. It turned out so tender and perfect. I cannot believe how quickly it cooked. Unbelievable! We can now have brisket any time – it’s my husband favorite so I am super excited.
This was so flavorful and tender. I followed the recipe exactly and it was the best brisket.
Can this be made without the bbq sauce? More like smoked brisket in the instant pot.
I haven’t try it that way. I think you could add some liquid to the IP (apple juice or broth) and place the seasoned meat over the trivet that comes with the instant pot and be cooked that way. However, I have not try it that way so I cannot guarantee the outcome.
The best brisket. Tender and the sauce is amazing. Very easy. Will be making it again and again
Do you use the trivet or place directly in the por?
I do not use the trivet
What would be the cooking time change for a 2-3 pound beef brisket?
Hi Carol, I will recommend approximately 75 minutes for a 3 pound brisket.
We already have a family bbq recipe and sauce that we like to use. Can that be used instead but basically following all of the other instructions?
Yes! Just make sure you do have enough liquid so the pressure cooker can get to pressure! My recipe calls for 3/4 cup of broth – do not be afraid to add up to 1 cup. Since I haven’t try your BBQ sauce (although I am sure is fabulous) keep an eye on the salt content! You may want to use low sodium broth or even use half broth/ half water. Hope this helps!
The brisket turned out wonderfully. Thank you so much for this recipe. I know I’ll be using it time and time again!
You are welcome! Thank you for the feedback!
So happy to hear! Thank you for letting me know!!
Do you use all the rub? I’ve covered all sides of the brisket but have alot left over. Should I use it all?
Hi Erica, I do but use as much as you think you need. You can always save the rest for chicken, steaks and ribs.
Thank you
You are welcome!!
Hi Kathy – this looks amazing! Quick question: If I plan to make this the night before serving – would you recommend I still put it in the BBQ sauce + broth in the instant pot? Also, do you have any recommendations for reheating? Thank you so much.
Hi Christine! I think I am a bit confuse about the question. You want to make the entire dish from beginning to end a day before serving? I don’t think that would be a problem at all. Just store it properly in the refrigerator, sliced if possible and keep it in the sauce. Brisket is lean so by keeping the meat in the sauce you prevent it from drying out.
To reheat it, you can slice the meat, place the meat back in the sauce and then reheat it covered either in the microwave or oven (I am an oven fan but if pressed for time the microwave does the job. Just make sure the meat is covered with the sauce.
Please feel free to e-mail me at info@lemonblossoms.com if you have any questions.
Do you have to marinade it 24 hours? What is minimum time you have to marinade?
Hi Juju, I usually try to marinate because it always gives extra flavor to the meat. However, pressure cookers seem to seal flavors very well even if you don’t. For this particular recipe I did not marinate (probably because I didn’t plan ahead!)
As a rule, I try to marinate meats for 30 minutes. Of course, if you remember and have time you can also do it overnight.
Thank you! i didn’t plan ahead but i will do the dry marinade for few hours.!!! i have never made brisket so i’m looking forward to it.
Don’t worry at all. I honestly never plan ahead – it seems I am always tossing ingredients together at the last minute. Life is just too short to stress about the small stuff and although I get to work from home (which can be tricky), appointments and school pick ups I am always trying to get dinner on the table when everyone is already telling me that “they are starving…!!!” hahaha
2 hours is better than 30 minutes!!! Brisket is a very forgiving cut of meat. I love making it in the Instant Pot because I can have it any day of the week. Also, the meat doesn’t dry up. Just keep in mind that it is also very lean so if you feel it’s a bit dry for your taste (not all briskets are equal – size and fat content vary) the best thing to do is to slice it and to put it back in the sauce for a few minutes before serving it. Have a great weekend! (can I talk or what??) hehehe