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Instant Pot Brisket slices smothered in BBQ sauce on a cutting board
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4.86 from 63 votes

Instant Pot Brisket

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 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 567kcal


  • 4 pounds beef brisket, trimmed
  • 2 tablespoons olive oil
  • 4 garlic cloves, finely chopped
  • 3/4 cup beef broth

For the Rub

For the BBQ Sauce


  • 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 75 minutes. *See Chef's Tips
  • 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 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.



  • If your IP doesn't have a meat/stew option, choose "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 75 minutes.
    6 to 7 pounds brisket: Cook on high pressure for 90 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.


Calories: 567kcal | Carbohydrates: 44g | Protein: 48g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 140mg | Sodium: 1276mg | Potassium: 1147mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1415IU | Vitamin C: 2.8mg | Calcium: 70mg | Iron: 5.9mg