Last updated on March 9th, 2019 at 03:32 am
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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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
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
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!
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
What a lifesaver! I don’t often try new recipes when I’m having company, but the day went sideways on me & I needed something quick. This was excellent, not to mention easy! I will definitely be making it again. Thank you so much!
I am so happy to hear! This is definitely a recipe to make on crazy days like that! I appreciate your feedback. Happy Holidays!
I just got my IP, and am looking forward to trying this recipe. I have one question, I read that the meat option can be adjusted to less/normal/more heat options. Do you cook the brisket at just normal setting? Thank you.
I don’t adjust the meat option so I think that should be “normal”. I cook this on high pressure.
Hi Alisa, I would cook it for about 55 to 60 minutes. If it’s not tender enough, seal the pot again and cook for an additional 5 minutes.
My IP doesn’t have MEAT option. Do I use pressure cooker setting?
Yes, high pressure cooking is all you need!
This turned out perfect. Tender and the sauce was amazing!
Thank you
Hi Kathy, I am making this for Christmas but the trimmed piece I have is 6.3 pounds. How much longer should I let this one go?
Hi Jonathan, I would cook it for an additional 15 to 20 minutes (about 110 minutes total). If not cooked to your liking, you can always reseal and pressure cook for a few extra minutes. Enjoy the holidays!!
Jonathan, I am so sorry it has taken me so long to reply. With the holidays, it is a bit crazy keeping up with work.
Hi Kathy
I noticed that there’s dried mustard in the rub and ground mustard in the sauce. A little research just got me more confused. We have Colman’s Mustard Powder (?)
Can you just tell me what you use and I will get that? Thank you!
Hi Mike, sorry for the confusion. They are both dried ground mustards as in Colman’s mustard powder.
We made this exactly as described for a Christmas pot luck. We put the shredded brisket on those little King’s Hawaiian sweet rolls and made sliders. They were fantastic. This one is a big winner Kathy!
A note: if you happen to have the 8-Quart Ultra model Instant Pot. This particular model is sensitive to a “burn” error. To head off the possibility of getting a burn error [you have to de-pressurize and make adjustments to fix it] -After you sear the meat, de-glaze the pan by adding a little liquid and scraping with a soft spatula. It’s my understand that other Instant Pots don’t get the ‘burn” error that often, but it happens when bits of food (or dry rub) are stuck to the bottom of the pan and the program senses that it might burn if it doesn’t shut things down.
Thank you Mike! Thanks for sharing. Great information about instant pots. Although it has never happened to me I have heard this form others. Thanks for sharing!!!
Funny, I have the Ultra 8qt and just as this was coming to pressure I got my very 1st burn message ! (I was so careful to deglaze/extra stock) . I did a QR, scraped the bottom again, more stock, and added the trivet – that seemed to do the trick! Can’t wait to taste it – my 1st brisket.
Hi Bella! Yes, I have added a note about that on the post because it seems to be a common thing for Instant Pot users. Good thing we now how to fix it! Enjoy!!
HI.. I cooked a 4ob brisket today, with your recipes. I used the Meat/Suate option for the 90 minutes and it was not soft at all. It did not seem like it got any pressure. Whey dont you use the high pressure setting.. Thank. You BW the sauce was excellent..
Hi Ina, the saute option is not a high pressure cooking option. One of my IP has a meat option that cooks meat a high pressure. Th other one just have a high pressure button. You must cook your meat a high pressure so it will get tender
I loved this recipe. I made it for Christmas. I doubled the recipe in my 8 qt instant pot. I should have added 5 minutes to the cook time. I was amazed by how tender the meat got after it rested the 5-10 minutes. We served it with cole slaw, sweet potatoes and brussels sprouts.
So happy to hear Rachel!
This has to be the easiest and fastest brisket ever. Ninety minutes for a brisket. I wouldn’t have believed it. The sauce is delicious and the brisket was so tender I couldnt cut it without it falling apart. This was my very first meal in my new Insta Pot I received as a Christmas present. Thank you for this Recipe.
Hi Michael! Thank you so much for the feedback. I am so glad you cook this brisket as your first ever Instant Pot recipe! Woohoo!! I absolutely love my instant pot!! Enjoy!!
I’ve made this twice now and both times were excellent. Thank you for such an easy, delicious recipe.
Thank you Jody! I am glad you enjoyed it!!
First time making brisket since I’ve always been intimidated by the length of time required and whether it would dry out or be tough. But my Instant Pot rarely lets me down and this time it performed beautifully. The brisket was some of the best I’ve had. Fork-tender, juicy, seasoned well (and that was without the step of leaving it in the fridge overnite) and the family including my 4-year old gobbled it up. Thank you so much!
Thanks Rayna! I hardly ever leave it overnight – who plans ahead like that?? hahaha
Oh my gosh!!!! This recipe was outstanding. Every Saturday I make a big lunch for anyone working on the farm. I found this brisket recipe and gave it a try. Winner winner! The men cleaned the pot clean. They said next time I need a bigger brisket. The only thing I did different was not add the liquid smoke, only because I did not have any. The sauce is delicious too they wiped it up with bread.
I am so glad to hear! Thank you so much for the feedback! Glad everyone loved it!
Can’t wait to try this. I want to use sweet baby rays bbq sauce. How much do I use? Thanks
Hi Sonia, I have not made it with store bought BBQ sauce but I would think that 1 3/4 (one and three quarters) cups will work. Please let me know how it turns out!
Kathy,
I made this tonight and did the beef broth with 2 cups of my bbq sauce and it was so good and fork tender. Thank u for a great recipe I will use a lot.
Thank you Sonia! I appreciate the feedback.
Excellent! Turned out so tender. Made the rub but used Sweet Baby Ray’s sauce. Will definitely make again.
Thank you!
Can I use beer instead of broth
Hi Michael, although I have never tried it with beer I think it could work. Thanks
Hi Michael, they should fit at the bottom. I wouldn’t do what you are suggesting as I haven’t try them myself.
Please update the directions above. I just cooked a 3 lb brisket for 60 mins as directed in the body of the recipe, and it was extremely tough.
Hi Nicole, I appreciate your feedback. Was it tough as in not cooked enough? or as in dried?
I am trying to understand the issue a bit better. Feel free to e-mail me at info@lemonblossoms.com
I have tried the recipe with many different sizes/pounds of brisket. As you know – when cooking, there are so many variables. From the shape of the meat to the fat ratio. The brand/model of the pot etc. This goes also for any preparations in the oven. Some run hotter than others. Anyway, if it was tough you can always re-seal the pot and cook it for a few more minutes.
When testing this recipe, I had a few friends making it in their own home. Only 1 person had the meat a bit drier than she liked. And they all followed the same recipe!
I hope you understand I tried to give the best possible instructions and timing after many trials and errors.
Sorry you had a bad experience with this recipe. If you have time, I will appreciate a response as if it was tough as in no cooked enough or as in dried up so I can re test with those parameters in mind.
Thank you
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.