Instant Pot Beef Brisket
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs
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Servings
8
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Calories
553 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Beef Brisket
Description
This brisket recipe uses a dry rub combining chili powder, smoked paprika, garlic, and mustard powder, along with cumin and cayenne for warmth. After rubbing the spices on the 4-pound brisket, it is seared in olive oil to develop a browned crust. The pressure cooking step with a homemade BBQ sauce that includes ketchup, brown sugar, honey, apple cider vinegar, Worcestershire sauce, and liquid smoke infuses the beef with deep flavor while making it tender.
Cooking the brisket under high pressure for 75 minutes in an Instant Pot allows for a faster result compared to slow roasting. After cooking, the beef can be sliced or shredded and served with the sauce, making it suitable for sandwiches or dinner plates. The method preserves moisture and rich sauce flavors without drying the meat.
Leftover brisket keeps refrigerated for 3 to 4 days and freezes well for up to 2 months if properly wrapped. It is important to follow manufacturer guidelines for pressure cooking and to avoid using the lid during searing or sauce reduction steps to ensure safety and best results.
Ingredients
- 4 pound beef brisket
- 2 tablespoon olive oil
Dry Rub
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon mustard powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoon cumin ground
- 1 teaspoon black pepper ground
- 2 teaspoon salt
BBQ Sauce
- 1 cup BBQ sauce store bought
- 1 cup ketchup
- ¼ cup honey
- 1 tablespoon apple cider vinegar
- 3 cloves garlic sliced
- ¼ cup brown sugar packed
- 1 teaspoon liquid smoke
- 1 tablespoon Worcestershire sauce
- ½ cup chicken broth low sodium
Instructions
- Combine the dry rub: In a small bowl combine all the dry rub ingredients together and whisk well. Rub the dry rub spice mixture all over the brisket.
- Prepare the sauce: In a medium size bowl combine all the sauce ingredients together and whisk well.
- Turn on the Instant Pot: Turn the Instant Pot to the high sauté setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot). Add the oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the beef brisket.
- Sear the meat: Sear the beef on all sides. Should take about 3 to 5 minutes per side.
- Add the sauce: Pour the prepared sauce over the meat. There should be enough sauce to cover the entire brisket, then close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual/High Pressure setting and set the timer to 75 minutes.
- Remove the Instant Pot lid: Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Carefully unlock and remove the lid from the instant pot. Remove the brisket carefully with tongs and set aside. Cover the meat with aluminum foil and let it rest for 15 minutes before slicing into it.
- Finish the sauce: Switch the instant pot to the sauté setting again (do not put the lid on) and simmer the leftover sauce until reduced by half, should take about 15 minutes. At the same time you can use a ladle to skim some of the fat that’s rising to the top. At this time, taste the sauce and season with more salt if needed.
- Serve: Slice the brisket and served with the BBQ sauce.
Notes
- Read your Instant Pot manual for usage instructions before starting.
- Do not close the Instant Pot lid during searing or when reducing the sauce to prevent pressure build-up.
- Store leftovers in an airtight container refrigerated up to 4 days or frozen up to 2 months wrapped properly.
- Thaw frozen brisket overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 553kcal | 28% |
| Carbohydrates | 40g | 13% |
| Protein | 49g | 98% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 141mg | 47% |
| Sodium | 1441mg | 60% |
| Potassium | 1011mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 46mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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