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Instant Pot Beef Brisket
Instant Pot BBQ Brisket will change how you cook brisket. Pressure cooking is quick and easy while the meat is so tender with tons of flavor.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Natural Release
15 mins
Total Time
1 hr 45 mins
Servings: 5
Calories: 785 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 lbs beef brisket
- 2 tablespoons paprika
- 2 teaspoon salt
- 2 teaspoon pepper
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoons chili powder
- 2 tsp cumin
- 2 cups BBQ sauce
- 1 cup beef broth
Instructions
- Place all the ingredients in the instant pot.
- Add the lid and set the valve to the sealing position.
- Cook on high pressure for 90 minutes.
- After the cook time, allow the pressure to release naturally 15 minutes. Then do a quick release to release the remaining pressure from the Instant Pot by moving the valve from the sealing to the venting position.
- Then shred the brisket and it's ready to serve!
Cup of Yum
Notes
- *Refrigerate the leftovers in an air tight container for up to 5 days or you can freeze the leftovers for up to 3 months.
Nutrition Information
Calories
785kcal
(39%)
Carbohydrates
51g
(17%)
Protein
78g
(156%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
13g
Cholesterol
225mg
(75%)
Sodium
2692mg
(112%)
Potassium
1663mg
(48%)
Fiber
3g
(12%)
Sugar
39g
(78%)
Vitamin A
2130IU
(43%)
Vitamin C
2mg
(2%)
Calcium
89mg
(9%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 785
% Daily Value*
| Calories | 785kcal | 39% |
| Carbohydrates | 51g | 17% |
| Protein | 78g | 156% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 225mg | 75% |
| Sodium | 2692mg | 112% |
| Potassium | 1663mg | 35% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 2130IU | 43% |
| Vitamin C | 2mg | 2% |
| Calcium | 89mg | 9% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.