Instant Pot Brisket
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 25 mins
-
Servings
8 servings
-
Calories
567 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Instant Pot Brisket
Description
The brisket is first trimmed and optionally cut into pieces to fit the Instant Pot. After applying a carefully mixed rub of spices including brown sugar, paprika, chili powder, garlic and onion powders, and ground mustard, the meat is seared on all sides to develop a crust. Garlic is briefly sautéed to release aroma without burning. Beef broth is added to deglaze the pot, capturing browned bits that deepen the sauce flavor.
Pressure cooking tenderizes the brisket efficiently, with cooking times adjusted by weight. The prepared barbecue sauce combines sweet, tangy, and smoky ingredients like apple cider vinegar, molasses, Worcestershire sauce, and liquid smoke to amplify the meat's flavor. The finished brisket can be served sliced with sauce spooned over for a rich dish with a textured meat surface and moist interior.
Tips include cutting briskets that are too large, preventing garlic burning after searing, and recognizing that ground mustard powder is synonymous with dried mustard. The recipe offers specific cook times depending on brisket size to ensure tenderness.
Ingredients
- 4 pounds beef brisket trimmed
- 2 tablespoons olive oil
- 4 garlic cloves, finely chopped
- 3/4 cup beef broth
For the Rub
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1/2 teaspoon black pepper ground
- 1 teaspoon ground mustard
- 1/2 teaspoon cumin ground
For the BBQ Sauce
- 1 1/2 cup ketchup
- 1/2 cup apple cider vinegar
- 3/4 cup brown sugar
- 2 teaspoons onion powder
- 2 teaspoons ground mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- 3 tablespoons molasses
- 1/4 teaspoon black pepper ground
- 1/4 teaspoon cayenne pepper or to taste
Instructions
- Trim any excess fat and if needed, cut the meat into smaller pieces so they fit comfortably in your pressure cooker. Pat the meat dry with paper towel to get a nice sear.
- In a small bowl, mix all the rub ingredients, then rub the spice mix all over the meat. At this point, you can cook the brisket or wrap it with plastic wrap and store it in the refrigerator for up to 24 hours.
- In a medium bowl, mix all the barbecue sauce ingredients.
- Turn the instant pot to sauté mode and add the olive oil. When hot, sear the meat on both sides for about 3-5 minutes per side or until golden brown. If you have cut the brisket in smaller pieces, do this in batches not to overcrowd the pot.
- Transfer the meat to a plate. If your instant pot is too hot, turn the sauté function off to prevent burning the garlic. Stir in garlic and sauté for 30 seconds to a minute.
- if you haven't done so already, hit the warm/cancel button. Add the broth and with a wooden spoon or spatula scrape the bottom of the pot to remove the browned bit that are stuck at the bottom of the pot. Add the BBQ sauce.
- Return the brisket to the pot with any collected juices. Close the lid and set the pot to manual and the timer to 75 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for about 10-15 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.
Notes
- Cook times vary by brisket size: 55-60 min for 2-3 lbs, 75 min for 4-5 lbs, 90 min for 6-7 lbs at high pressure.
- Cut large briskets into smaller pieces to fit your Instant Pot appropriately.
- To avoid burning garlic, stop sauté mode before adding garlic after searing meat.
- Ground mustard, mustard powder, or dried mustard can be used interchangeably for the rub.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 44g | 15% |
| Protein | 48g | 96% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 140mg | 47% |
| Sodium | 1276mg | 53% |
| Potassium | 1147mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 1415IU | 28% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 70mg | 7% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
