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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MIKE McGANN says
December 23, 2018 at 4:35 pmHi 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!
Kathy says
December 23, 2018 at 10:28 pmHi Mike, sorry for the confusion. They are both dried ground mustards as in Colman’s mustard powder.
MIKE McGANN says
December 26, 2018 at 10:55 pmWe 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.
Kathy says
December 26, 2018 at 11:25 pmThank 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!!!
Bella says
January 15, 2019 at 9:55 pmFunny, 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.
Kathy says
January 16, 2019 at 8:04 amHi 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!!
Ina says
December 23, 2018 at 7:12 pmHI.. 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..
Kathy says
December 23, 2018 at 10:26 pmHi 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
Rachel Warren says
December 26, 2018 at 4:39 pmI 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.
Kathy says
December 26, 2018 at 8:34 pmSo happy to hear Rachel!
Michael D. Loupe says
December 28, 2018 at 8:22 pmThis 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.
Kathy says
December 29, 2018 at 12:01 amHi 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!!
Jody Van Halsema says
December 30, 2018 at 12:52 pmI’ve made this twice now and both times were excellent. Thank you for such an easy, delicious recipe.
Kathy says
December 30, 2018 at 5:06 pmThank you Jody! I am glad you enjoyed it!!
rayna says
January 8, 2019 at 8:02 pmFirst 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!
Kathy says
January 8, 2019 at 8:51 pmThanks Rayna! I hardly ever leave it overnight – who plans ahead like that?? hahaha
Michelle says
January 12, 2019 at 4:46 pmOh 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.
Kathy says
January 12, 2019 at 5:45 pmI am so glad to hear! Thank you so much for the feedback! Glad everyone loved it!
Sonia says
January 13, 2019 at 1:23 amCan’t wait to try this. I want to use sweet baby rays bbq sauce. How much do I use? Thanks
Kathy says
January 13, 2019 at 11:19 amHi 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!
Sonia says
January 15, 2019 at 8:10 pmKathy,
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.
Kathy says
January 16, 2019 at 8:03 amThank you Sonia! I appreciate the feedback.
Beth dooloukas says
January 21, 2019 at 6:44 pmExcellent! Turned out so tender. Made the rub but used Sweet Baby Ray’s sauce. Will definitely make again.
Kathy says
January 21, 2019 at 11:24 pmThank you!
Michael Cullum says
February 2, 2019 at 2:16 pmCan I use beer instead of broth
Kathy says
February 2, 2019 at 5:39 pmHi Michael, although I have never tried it with beer I think it could work. Thanks
Kathy says
February 3, 2019 at 10:37 amHi Michael, they should fit at the bottom. I wouldn’t do what you are suggesting as I haven’t try them myself.
Nicole K says
February 6, 2019 at 10:17 pmPlease 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.
Kathy says
February 7, 2019 at 7:08 pmHi 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