Instant Pot Brisket

4.87 from 75 reviews

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!

Course Dinner, Main Course

Cuisine American

Keyword instant pot brisket, pressure cooker brisket

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 567kcal

Author Chef Kathy McDaniel

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

Trim any excess fat and if needed, cut the meat into smaller pieces so they fit comfortably in your pressure cooker. Pat the meat dry with paper towel to get a nice sear.
In a small bowl, mix all the rub ingredients, then rub the spice mix all over the meat. At this point, you can cook the brisket or wrap it with plastic wrap and store it in the refrigerator for up to 24 hours.
In a medium bowl, mix all the barbecue sauce ingredients.
Turn the instant pot to sauté mode and add the olive oil. When hot, sear the meat on both sides for about 3-5 minutes per side or until golden brown. If you have cut the brisket in smaller pieces, do this in batches not to overcrowd the pot.
Transfer the meat to a plate. If your instant pot is too hot, turn the sauté function off to prevent burning the garlic. Stir in garlic and sauté for 30 seconds to a minute.
If you haven't done so already, hit the warm/cancel button. Add the broth and with a wooden spoon or spatula scrape the bottom of the pot to remove the browned bit that are stuck at the bottom of the pot. Add the BBQ sauce.
Return the brisket to the pot with any collected juices. Close the lid and set the pot to manual and the timer to 75 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for about 10-15 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 10 -15 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 return 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

Suggested cooking times:
2 to 3 pounds brisket: Cook on high pressure for 55 to 60 minutes.
4 to 5 pounds brisket: Cook on high pressure for 75 minutes.
6 to 7 pounds brisket: Cook on high pressure for 90 minutes.
If your brisket is too big, cut it into 2 to 3 smaller pieces that can fit comfortably in the instant pot.
If your pressure cooker gets too hot after searing the meat, you can press the warm/cancel button before adding the garlic to prevent the garlic from burning.
Ground mustard, mustard powder or dried mustard are the exact same product.

Nutrition