Instant Pot Brisket

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4.9 from 128 votes

This Instant Pot Brisket recipe uses a seasoned spice rub and a homestyle barbecue sauce to create a tender beef brisket cooked quickly under pressure. The brisket is seared before pressure cooking with broth and aromatics, then finished with a layered sauce combining ketchup, vinegar, brown sugar, molasses, and spices. The result is a rich, flavorful brisket with a balance of savory, tangy, and sweet notes.

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

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 567

% 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.