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Enjoy juicy, tender beef brisket with ease using this Instant Pot Brisket recipe! Made with a delicious sweet and smoky spice rub and ready in just 2 hours, Instant Pot Brisket is a faster alternative to a BBQ favorite.
Looking for more Instant Pot beef recipes? Don’t miss my recipes for Instant Pot Barbacoa, Instant Pot Pot Roast, and Instant Pot French Dip.
Tender Brisket in the Instant Pot
When I told my husband I was working on perfecting a recipe for Instant Pot Brisket he rolled his eyes at me. Even though he loves Instant Pot ribs and Instant Pot buffalo chicken wings, he seriously doubted a pressure cooker’s ability to handle brisket.
However, the Instant Pot has already proven itself when it comes to brisket.–hello, Instant Pot corned beef! But to replicate the Beef Brisket famous at barbecues, well, that proved to be a bit more challenging!
Not to worry, I persisted and have NAILED it and once again, the results both surprised and impressed by husband. And I have a feeling you will feel the same after one bite of pressure cooker brisket.
Notes on Ingredients
- Beef Brisket: Either point-cut or flat-cut beef brisket works for this recipe. Keep in mind that the timing and the spice rub are both designed for a 3-4 pound cut of beef.
- Cooking Liquid: While you can simply use water as your cooking liquid, I love using a combination of apple juice and liquid smoke, as they work together to semi-replicate the flavor of being smoked over apple wood chips. Feel free to omit the liquid smoke if you don’t have it on hand.
- Dry Rub: My dry rub recipe is perfect seasoning for Instant Pot beef brisket. It is made with garlic powder, onion powder, salt, pepper, brown sugar, smoked paprika, and a tiny bit of cayenne pepper for heat. It is sweet, spicy, smoky, and perfectly seasoned.
Hot to Make Instant Pot Brisket
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Generously Season the Brisket
Sprinkle the dry rub evenly and generously over the brisket and use your hands to rub the seasonings into the brisket so that every bite will turn out flavorful.
Use a Trivet
Place the seasoned brisket on a trivet over the cooking liquid of your choice. This will allow the flavor of the cooking liquid to slightly infuse the meat with flavor, but not wash away that sweet and spicy dry rub.
Pressure Cook
Because brisket is a really tough cut of meat, it benefits from a longer cooking time, which allows the connective tissues to break down and the brisket to become super tender. I recommend pressure cooking for 90 minutes on high pressure.
Let Pressure Release Naturally
To ensure the beef stays tender, it is crucial to allow pressure to release naturally for at least 15 minutes–which means just to leave the pressure cooker along and not force the valve open. It is fine to leave the Instant Pot on keep warm function while the pressure is slowly released and the lid unlocks on its own.
Finish with BBQ Sauce
At this point, the brisket is delicious! But to give it a bit of char, that BBQ brisket is known for, I love brushing it with a bit of BBQ sauce and broiling it on a sheet pan for 3-5 minutes, or until just lightly charred and crispy.
Serving Suggestions
Instant Pot Beef Brisket is delicious served with all the fixings of a classic barbecue, like creamy coleslaw, classic potato salad, Instant Pot Mac and Cheese, baked beans, and cornbread. However, Instant Pot Beef Brisket can be served in a variety of delicious ways.
- Beef Brisket Tacos: Thinly slice the brisket and serve on warmed tortillas with shredded cabbage, minced onions, and/or thinly sliced radishes.
- Beef Brisket Sandwich: Serve thinly sliced Instant Pot Brisket on a toasted bun topped with pickled red onions and/or coleslaw.
- Get Creative! Use leftover Instant Pot Brisket to make a delicious BBQ pizza, over an Instant Pot baked sweet potato, or as a filling option in a cheese quesadilla.
Recipe Modifications
- Cooking Liquid Options: In place of the apple juice, feel free to use water, or beef stock. Do NOT be tempted to use apple cider vinegar in place of the apple juice.
- Liquid Smoke: This is an optional ingredient. It adds a slight smokey undertone to the brisket, but it is not necessary!
- Smoked Paprika: If you don’t have smoked paprika on hand, regular paprika will work.
- Crockpot Brisket: No Instant Pot? Rub the brisket with the spice rub and place in your slow cooker along with ½ cup of low-sodium beef broth. Cook for 10-12 hours on low heat. Brush with BBQ sauce and broil if desired before serving.
Storage Instructions
- Refrigerate: Allow the brisket to cool and place in a shallow airtight container. Pour some of the cooking liquid OR beef stock over the brisket, which will help prevent the brisket from drying. Cover tightly and store in the refrigerator for up to 3 days.
- Freeze: Allow the brisket and cooking liquid to cool fully. Place the brisket in a freezer-safe container or bag and pour in a small amount of the cooking liquid to cover the beef. Freeze for up to 1 month in the freezer. Defrost overnight in the refrigerator before reheating.
- Reheat: In order for the brisket to not dry out, it is best reheated submerged in liquid. I like to gently reheat the brisket in a heat-safe dish with a bit of the reserved cooking liquid in the microwave for 1-2 minutes.
More Delicious Instant Pot Favorites
Instant Pot Brisket
Made with a delicious sweet and smoky spice rub and ready in under 2 hours, Instant Pot Brisket is a faster alternative to a BBQ favorite.
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Servings: 12
Calories: 188kcal
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Instructions
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In a small bowl, combine 2 tablespoons brown sugar, 2 teaspoons kosher salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons smoked paprika, 1 teaspoon black pepper, and ½ cayenne pepper.
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Pat the brisket dry with a paper towel and then rub the prepared spice rub evenly over the beef, ensuring the entire surface area is well coated with the rub.
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Pour 1-½ cups of apple juice (or beef broth or water) into the inner pot of an electric pressure cooker. Add 1 tablespoon of liquid smoke if using. Place a trivet inside the inner pot and place the seasoned brisket on top of the trivet.
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Seal the lid on the Instant Pot, ensuring the venting valve is closed and sealed. Set to cook on HIGH pressure for 90 minutes by hitting manual or pressure cook and using the +/- buttons to adjust the time to read 90.
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Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. It is fine to leave the pressure cooker on the keep warm function.
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Once pressure has been released, remove the brisket from the inner pot and place on a rimmed baking sheet. Brush with BBQ sauce if desired and broil for 3-5 minutes under high heat to crisp the exterior of the beef and caramelize the rub and BBQ sauce.
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Let rest for 10 minutes, then slice against the grain and serve the brisket with additional BBQ sauce.
Notes
Cooking Liquid Options: In place of the apple juice, feel free to use water, or beef stock. Do NOT be tempted to use apple cider vinegar in place of the apple juice.
Liquid Smoke: This is an optional ingredient. It adds a slight smokey undertone to the brisket, but it is not necessary!
Smoked Paprika: If you don’t have smoked paprika on hand, regular paprika will work.
Storage: Allow the brisket to cool and place in a shallow airtight container with some of the cooking liquid OR beef stock over the brisket. Cover tightly and store in the refrigerator for up to 3 days. Alternatively, freeze the brisket with cooking liquid in a freezer-safe container or bag, leaving 1-inch space for expansion and freeze for up to 1 month in the freezer. To reheat, defrost overnight in the refrigerator if needed. Gently gently reheat the brisket in a heat-safe dish with a bit of the reserved cooking liquid in the microwave for 1-2 minutes or in a heat-safe baking dish, covered with foil at 325 degrees F for 20-25 minutes.
Nutrition
Calories: 188kcal | Carbohydrates: 3g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 484mg | Potassium: 398mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 203IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 2mg
