Last updated on May 10th, 2019 at 12:53 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 will be answering some of the most common questions I get about Brisket and cooking brisket in the Instant Pot/Pressure Cooker.
- What is Brisket?
- How To Make Instant Pot Brisket?
- What to serve with Brisket?
- What Setting Do you Use To Cook Brisket in an Instant Pot/Pressure Cooker?
- I am getting a “burn” error message, what do I do?
- How long to cook the brisket in the Instant Pot/Pressure Cooker by pounds.
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.
What to Serve with this Brisket?
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!
You can also serve it with:
Crispy Roasted Greek Potatoes
Maple Oven Roasted Sweet Potatoes
Best Slow Cooker Mashed Potatoes
Grilled Corn with Orange Honey Butter
What Setting Do you Use To Cook Brisket in an Instant Pot/Pressure Cooker?
- I set my Instant Pot to the” Meat/Stew” setting, then set the timer for 90 minutes. If your pressure cooker doesn’t have this function, choose “Pressure Cook” and set the timer to 90 minutes.
I am getting a “burn” error message, what do I do?
Although this has never happened to me, I have heard from some of my readers that had this issue. Apparently some instant pot models are very sensitive and when the little bits of food or seasonings get stuck on the bottom of the pot, the program detects this as a possible burn issue and tells the program to display the error message.
To prevent getting this error: After you sear the meat, deglaze the pot by adding the broth and scraping the bottom of the pot with a wooden spoon or spatula. You want to remove as much of the brown bits as possible. This will only flavor the sauce! Win-win!!
If you get a burn error: When your pot is locked and pressurized, first depressurize the pot – open the valve and release any pressure, then carefully open the lid because any escaping steam can burn you. Scrape the bottom of the pot with a wooden spoon or spatula to remove any brown bits that are stuck.
How long to cook the brisket in the Instant Pot/Pressure Cooker by pounds?
- 2 to 3 pounds brisket: Cook on high pressure for 55 to 60 minutes.
- 4 to 5 pounds brisket: Cook on high pressure for 90 minutes.
- 6 to 7 pounds brisket: Cook on high pressure for 105 to 110 minutes.
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!
Things You May Need
Instant Pot
My Pressure Cooker
Santoku Chef’s Knife
Garlic Powder
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Instant Pot Brisket
Ingredients
- 4 pounds beef brisket, trimmed
- 2 tablespoons olive oil
- 4 garlic cloves, finely chopped
- 3/4 cup beef broth
For the Rub
- 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 ground mustard
- 1/2 teaspoon ground cumin
For the BBQ Sauce
- 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)
Instructions
- In a small bowl, mix all the rub ingredients.
- 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.
- In a medium bowl, mix all the BBQ sauce ingredients.
- 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. Remove the brisket from the pot and place it in a bowl or plate. Add the garlic and cook for about 1 minute, making sure the garlic doesn't burn.
- Press the keep warm/cancel button on the instant pot. Add the broth and with a wooden spoon or spatula scrape the bottom of the pot to remove some of the bits stuck at the bottom of the pot. Add the BBQ sauce. Return the brisket to the pot with any collected juices. 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. *See notes
- 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.
- Transfer the brisket to a cutting board. Cover with aluminum foil and let the meat rest for about 5 minutes.
- 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.
- 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.
Video
Notes
- If your IP doesn't have a meat/stew option just chose "Pressure Cook" and set the timer.
2 to 3 pounds brisket: Cook on high pressure for 55 to 60 minutes.
4 to 5 pounds brisket: Cook on high pressure for 90 minutes.
6 to 7 pounds brisket: Cook on high pressure for 110 minutes. - 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.
- If your pressure cooker gets too hot after searing the meat, you can press the warm/cancel button before adding the garlic. The garlic will still get aromatic with the remaining heat.
- Ground mustard is the same as mustard powder or dried mustard.
Nutrition
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New to using the insta pot and excited to try this recipe but my brisket is only 2 lbs, any suggestions on how to modify the recipe to work with a smaller portion of meat? Thanks!
Hi Susan, I would make the spice mix and used half. Save the rest in a small container or ziploc bag. You can use the spice mix on any meat. The BBQ sauce, I don’t mind tons of it so I would just use it all. Otherwise you can make less or make the recipe and save some for another meal (refrigerated in a sealed container). Cook the brisket on high pressure for 45 to 55 minutes. The exact timing always depends on things like size and fat – not just weight really. Remember, you can always cooker longer.
I always do briskets in my pellet smoker. But it takes lots of preparation and time. I would probably use the trivet after braising. I saw no mention of fat cap up or down. I’m assuming if I cooked on the trivet/stand that came with y 8 quart IP the fat cap would been trimmed to an even thickness, placed on the trivet fat cap down with spices rub into the top of the brisket? Anxious to try this recipe.
Hi Ron, I always cook brisket with the fat cap up. I think the meat always benefits from some of the fat drippings especially on lean meats like brisket. I rub the spices all over the brisket. If you have time to let the meat sit with the rub (as if marinating) even better but not a requirement. Enjoy!
Thanks, I’ll try and let you know the results.
Going to try this for Easter Supper.
Looks fantastic.
Looking forward to making
I made this yesterday for Easter Supper and it was fantastic.
Melt in your mouth tender.
The flavor was perfect.
Defiantly going to make this again.
Thank you for posting
Thank you for the feedback Rick. Glad you enjoyed it.
I made this last night and OH BOY! I am going to be obsessed over the flavor of the BBQ sauce for ages. The rub and sauce are perfection; I will be making this again. I didn’t actually use a brisket cut so I can’t attest to the result in the IP but my cheap roast cut fell apart and was super tender! It was like a pulled beef and I loved it!
So happy to hear you enjoyed the flavors! It’s a family favorite!
I made this on the weekend and it was really good. I didn’t have the liquid smoke for the barbecue sauce but other than that I totally followed the recipe. I will be making this one again. Thank you
So happy to hear!
I had a 2 LB brisket and cooked it for 60 minutes and it came out very tough. Do you think I didn’t cook it long enough? Or too long? Want to try again!
Hi Lindsay, sometimes is hard to tell without looking at the meat. If it was tough but shred on the edges then it was possibly overcooked. I feel that perhaps yours was under cooked? With meat, things like the fat content (from the fat cap and fat marbling), the thickness of the meat and many other things will affect the end result – especially when cooking in a pressure cooking. I will definitely try to cook it a little longer. 8 to 12 minutes more could help. I hope this helps!
hi Cathy. Great recipe – after I [thankfully!] managed to fix a problem I had with sauce which for some odd reason was really bitter. Not sure why as I followed it all to an exact tee without once fiddling with the ingredients as I tend to do…. After reducing it down somewhat it still had a strong and rather nasty bitter taste. The meat wasn’t influenced – it was superb, really scrummy. In desperation I found some rather ancient dark caramel [lumpy] dark brown sugar and threw in about two handfuls – what the hell, it couldn’t make it worse! And miraculously I ended up with a sauce that had all going nuts about and ladling large spoonfulls onto their plates. Young Martin took off with a jug full to use at home!
Long story I know [sorry] – however two things come to mind. My sauté function on my IP always tends to burn, rather than brown evenly resulting in some seriously cremated offerings stuck to pot for intense deglazing [the oil sits on the perimeter-leaving centre pot ‘dry’], or possibly my molasses was not such a good brand. Who knows….
Any thoughts please? I am REALLY keen to give this recipe another bash quite soon so would like to be armed with some idea of how not to screw it up again.
Regards Suzanne [South Africa – the land of braai’s AKA barbecues 😊]
Hi Suzanne! Thank you for the comment. I am glad you were quick to find a solution. One of my IP (I have 2) gets too hot on saute and tends to burn large pieces of meat. What I do is I add a bit extra oil and turn the saute function off if I notice things are getting too dark. Actually I just carefully pull the insert pot out (wear oven mits) sometimes as it seems to take a while to cool off. As you mentioned, the only other ingredient that could cause bitterness is molasses. If you think that could be the cause, skip it and add extra brown sugar OR use 1 tablespoon only (instead of 3).
I am so glad you worked things out and had a great meal. Thanks for sharing!!