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Instant Pot Beef Brisket
4.5 from 213 votes

Instant Pot Beef Brisket

Instant Pot Beef Brisket features a spiced dry rub and a rich barbecue sauce cooked under high pressure to tenderize the meat quickly. The brisket is seared before pressure cooking to develop flavor, then cooked in a sauce made from ketchup, honey, and several spices. The result is tender beef with smoky, sweet, and savory notes.

Prep Time
15 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
Servings: 8
Calories: 553 kcal
Course: Main Course, Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Prepare the sauce: In a medium size bowl combine all the sauce ingredients together and whisk well.
  3. 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.
  4. Sear the meat: Sear the beef on all sides. Should take about 3 to 5 minutes per side.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 553

% 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.