Instant Pot Brisket

Instant Pot Brisket | Instant Pot Beef Brisket | Smoked Brisket | BBQ Brisket | Pressure Cooker Brisket | Instant Pot BBQ Sauce | Homemade BBQ Sauce | How to cook brisket | Instant Pot Beef | Instant Pot Recipes

Cook Buttery Tender & Juicy BBQ Instant Pot Brisket! Your family & guests will enjoy this irresistibly delicious Beef Brisket with smoky-sweet-savory-spicy caramelized homemade bbq sauce.

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4.95 from 17 votes

What is Beef Brisket?

Beef brisket is a tough cut of meat. If cooked properly, brisket can be broken down into flavorful, tender goodness – a buttery rich beefy meat. yum!

Traditional American Texas-style barbecue smoked brisket is usually prepared by rubbing the brisket with a dry spice rub, then cooking the beef brisket slowly over charcoal or wood.

Why Instant Pot Brisket?

This Instant Pot Beef Brisket can’t replace a good Texas-style barbecue smoked brisket, but it’s definitely an awesome shortcut & great alternative. Especially when you don’t have access to a grill & smoker! 😀

You’ll fall in love with the buttery tender beef with some chew, bursting with moist & juicy beefy flavors. Plus the super yummy smoky, sweet, savory, spicy homemade bbq sauce. oh soo good!! 

Saves you time, plus less hassle to make this deliciously gorgeous brisket to cure your bbq cravings! yaasssss!!

Time to enjoy this Instant Pot Brisket!

Instant Pot Brisket | Instant Pot Beef Brisket | Smoked Brisket | BBQ Brisket | Pressure Cooker Brisket | Instant Pot BBQ Sauce | Homemade BBQ Sauce | How to cook brisket | Instant Pot Beef | Instant Pot Recipes

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Instant Pot Brisket | Instant Pot Beef Brisket | Smoked Brisket | BBQ Brisket | Pressure Cooker Brisket | Instant Pot BBQ Sauce | Homemade BBQ Sauce | How to cook brisket | Instant Pot Beef | Instant Pot Recipes

Instant Pot Brisket

Super easy to cook Buttery Tender Juicy BBQ Instant Pot Brisket! You'll love this Irresistibly Delicious Beef Brisket with smoky-spicy homemade bbq sauce.
4.95 from 17 votes
Print Rate This Recipe
Total: 1 hour 55 minutes
Servings: 4
Calories: 475kcal
Author: Amy + Jacky

Ingredients

  • 1.5 - 2 pounds (766g) beef brisket (2 inches thick)
  • 3 – 5 drops liquid smoke

Dry Rub:

BBQ Sauce:

Instructions

  • Dry Rub Brisket: In a glass mixing bowl, mix dry rub ingredients together. Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours (preferably overnight, so the salt can penetrate into the meat).
  • Pressure Cook Beef Brisket: Add sliced onion, minced garlic, 1 tbsp (15ml) maple syrup, 1 tbsp (15ml) honey, 2 tbsp (30ml) apple cider vinegar, 3 - 5 drops liquid smoke, and ½ cup (125ml) unsalted chicken stock to Instant Pot. Mix well. Add marinated brisket in Instant Pot. Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes. Remove the lid carefully.
  • Thicken Homemade BBQ Sauce: Carefully place cooked brisket on a chopping board and let it rest. If desired, use a fat separator to remove the oil from the BBQ sauce. Bring the BBQ sauce back to a simmer by pressing the "Cancel" button, then "Saute" button. Mix in 1 cup (250ml) ketchup, 2 tbsp (30g) Dijon mustard, and 1 tbsp (13g) brown sugar in Instant Pot. Let the BBQ sauce thicken by simmering for 8 - 15 minutes. Stir occasionally. Taste and adjust the seasoning with more salt if necessary.
  • Serve Instant Pot Brisket with Yummy BBQ Sauce: Generously brush the addictively yummy BBQ sauce all over the brisket. If desired, use a blowtorch or oven (broil) to slightly caramelize the BBQ sauce on the brisket. Slice your brisket against the grain to maximize tenderness. If you didn't marinate the brisket long enough, sprinkle some salt on the sliced briskets to season them better. Serve with the awesome BBQ sauce. Your delicious & beautiful BBQ Brisket is ready to serve! Enjoy~ 🙂
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Recipe Notes:

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Nutrition:

Calories: 475kcal | Carbohydrates: 41g | Protein: 42g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 118mg | Sodium: 1396mg | Potassium: 993mg | Fiber: 2g | Sugar: 31g | Vitamin A: 13.1% | Vitamin C: 8.4% | Calcium: 6.6% | Iron: 26%
Course: Dinner, Lunch, Main
Cuisine: American
Keyword: homemade bbq sauce, how to cook brisket, instant pot beef brisket, instant pot brisket, instant pot recipes, pressure cooker beef brisket, pressure cooker brisket, smoked brisket
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

 

Step-by-Step How to Cook Instant Pot Brisket

Instant Pot Brisket | Pressure Cooker Beef Brisket Recipe Ingredients

Cooking Tips Instant Pot Brisket 

We like the fat cap attached to our brisket because it helps protect the meat from drying during the cooking process. But you can also use one without the fat cap.

*Note: If you’re not trimming the fat cap, make sure to keep the fat cap facing up when you put it in the Instant Pot Pressure Cooker.

Instant Pot Brisket | Pressure Cooker Beef Brisket: how to cook brisket

1

Dry Rub Brisket


In a glass mixing bowl, mix dry rub ingredients together.

Instant Pot Brisket | Pressure Cooker Beef Brisket: homemade dry rub for cooking bbq beef brisket

Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours (preferably overnight, so the salt can penetrate into the meat).

Instant Pot Brisket | Pressure Cooker Beef Brisket: rub dry rub on beef brisket

2

Pressure Cook Beef Brisket


Add sliced onion, minced garlic, 1 tbsp (15ml) maple syrup, 1 tbsp (15ml) honey, 2 tbsp (30ml) apple cider vinegar, 3 – 5 drops liquid smoke, and ½ cup (125ml) unsalted chicken stock to the Instant Pot Pressure Cooker. Mix well.

Instant Pot Brisket | Pressure Cooker Beef Brisket: add aromatics and flavorings in Instant Pot Pressure Cooker

Add marinated beef brisket in Instant Pot.

*Pro Tip: make sure to keep the fat cap facing up when you put it into the Instant Pot Pressure Cooker.

Instant Pot Brisket | Pressure Cooker Beef Brisket: place marinated brisket in Instant Pot Pressure Cooker

Close lid and turn Venting Knob to Sealing position.

  • Pressure Cooking Method: Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes.

Instant Pot Pressure Cooker High Pressure Program 75 minutes

After 15 minutes, release the remaining pressure by turning the Venting Knob to the Venting position.

Remove the lid carefully.

Instant Pot Brisket | Pressure Cooker Beef Brisket: pressure cooked bbq brisket in Instant Pot

3

Thicken Homemade BBQ Sauce


Carefully place cooked brisket on a chopping board and let it rest.

If you think the sauce is too oily, now is a good time to use a fat separator to remove the oil.

Bring the BBQ sauce back to a simmer by pressing the “Cancel” button, then “Saute” button.

Instant Pot Brisket | Pressure Cooker Beef Brisket: thicken bbq sauce in Instant Pot Pressure Cooker

Mix in 1 cup (250ml) ketchup, 2 tbsp (30g) Dijon mustard, and 1 tbsp (13g) brown sugar in Instant Pot.

Instant Pot Brisket | Pressure Cooker Beef Brisket: make Instant Pot BBQ Sauce

Let the BBQ sauce thicken by simmering for 8 – 15 minutes. Stir occasionally.

Instant Pot Brisket | Pressure Cooker Beef Brisket: thicken homemade bbq sauce in Instant Pot Pressure Cooker

Taste and adjust the seasoning with more salt if necessary.

4

Serve Instant Pot Brisket with BBQ Sauce


Generously brush the addictively yummy BBQ sauce all over the brisket.

Instant Pot Brisket | Pressure Cooker Beef Brisket: brush homemade bbq sauce on brisket

*Pro Tip: we used a blowtorch to slightly caramelize the BBQ sauce on the brisket to bring out more flavor. You can also caramelize by broiling in an oven.

Instant Pot Brisket | Pressure Cooker Beef Brisket: use blowtorch to caramelize the bbq sauce on brisket

Slice your Instant Pot Brisket against the grain to maximize tenderness.

*Pro Tip: If you didn’t marinate the brisket long enough. You will want to sprinkle some salt on the sliced briskets to season them better.

Your delicious & beautiful BBQ Brisket is ready to serve! Serve with BBQ sauce.

Instant Pot Brisket | Instant Pot Beef Brisket | Smoked Brisket | BBQ Brisket | Pressure Cooker Brisket | Instant Pot BBQ Sauce | Homemade BBQ Sauce | How to cook brisket | Instant Pot Beef | Instant Pot Recipes

Enjoy your Gorgeously delicious Instant Pot Brisket!~ 🙂


More Instant Pot BBQ Recipes You’ll Love

Instant Pot BBQ Ribs

Instant Pot BBQ Pulled Pork

Make this irresistible Pressure Cooker Pulled Pork Recipe. Quick & easy way to make tender, juicy BBQ pulled pork packed with sweet & smoky flavors.

Instant Pot Brisket | Instant Pot Beef Brisket | Smoked Brisket | BBQ Brisket | Pressure Cooker Brisket | Instant Pot BBQ Sauce | Homemade BBQ Sauce | How to cook brisket | Instant Pot Beef | Instant Pot Recipes #instantpot #pressurecooker #beef
Instant Pot Brisket | Instant Pot Beef Brisket | Smoked Brisket | BBQ Brisket | Pressure Cooker Brisket | Instant Pot BBQ Sauce | Homemade BBQ Sauce | How to cook brisket | Instant Pot Beef | Instant Pot Recipes #instantpot #pressurecooker #beef
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  1. Hi Amy and Jacky, my brisket turned out awesome! I only change two things… I mixed all the ingredients together ahead of time and put half of the ingredients in with the brisket while it was cooking and then put the other half in after the brisket was cooked to be sautéed. I also added a small amount of corn starch to make the barbecue sauce thicker, it is very delicious!!! So easy because hardly any cleanup.

    1. Just made this recipe. Only change was using vegetable broth. Truly amazing!

      Thank you for posting this awesome recipe!

      David

  2. I love your recipes and really appreciate your skill and professional insights. I am trying the beef brisket for the first time today and a little confused about the rub. When you say fennel ground do you mean powdered or do you mean a whole fennel seed that is slightly pulverized? Thank you again

    1. Cooked the brisket for the first time last night. The flavor was very good, but the meat just fell apart. I put a little more chicken stock in because I was afraid of the sugar sticking to the pot. Is the fact that the meat was sitting in the liquid the problem, or was it the length of time cooking? I used a 2.3 pound piece with a nice thin fat cap. Thank you again

    2. Hi Anne,

      The meat could be extra tender due to the extra chicken stock.
      The extra chicken stock prolonged the get up to pressure time and natural release time.

      Please take care!
      Jacky

  3. Thank you for all the work you do that makes our lives much better! I am always grateful to come to this website and find your recipes and professional knowledge. I have one question about the brisket recipe. The recipe calls for “½ teaspoon (1g) fennel seed, ground ” Do you mean that I should take whole fennel seed and grind them? Can I just use powdered fennel? If so how much? Thank you

    1. Hi Anne,

      thank you so much for your kind words 🙂

      Both ways work! You can use powdered fennel or you can use whole fennel seed and grind them.

      Please take care
      Jacky

  4. This was my first foray into instapot cooking. Was a huge hit – tasted way more flavorful than my usual roasts.

  5. Thank you for this amazing recipe! As luck would have it, I decided to try it out on a night when unexpected company dropped by. They were so impressed. The only down side – there were no left overs. I am very new to instant pot cooking and this came out perfect. I followed the recipe, adding a dash of hot sauce (my hubby likes spicy BBQ sauce) and subbing homemade bone broth for chicken stock. So yummy! Will make this again!!

    1. Hi Christina,

      So happy to hear you and your guests enjoy the brisket!
      Thank you so much for your kind words on the recipe 🙂

      Please take care & have fun cooking
      Jacky

  6. The brisket was OK, not nearly as moist as what can be done with a smoker, but it was much better then I expected (and done so quickly!), probably because of the delicious rub. The sauce is absurdly good – easily one of the best I have ever had! As a native Texan, we have some incredible brisket here, so my standard for BBQ is really high, but I was really impressed by how this turned out – amazing job once again A+J!

    1. Hi Nicole,

      thank you for your question 🙂

      The cooking time will depend on the thickness. If your brisket is close to 3″ thick, I recommend cooking it for 90 minutes plus the natural release.

      Please take care!
      Jacky

  7. Hey, I feel like an idiot asking this, but when you say the fat cap facing up, does that mean the fat is at the top or the bottom when it’s sitting in the instant pot?

  8. I Made this recently and it came out great! Saved a lot of time pressure cooking this brisket. LOVE LOVE all your recipes!! I tell everyone I know who has an instant pot to look you up!

    Thanks!
    Jeannine

  9. Like EVERY other Amy+Jacky recipe we have tried, this did not disappoint!! Amazing flavor, clear, concise directions, and a restaurant worthy result!
    I was lazy and used a homemade rub I had on hand, otherwise followed directions exactly. next time, I’ll use your rub, as I’m quite sure that will take it to the next level (cinnamon, fennel, YUM!)
    I am so thankful that I stumbled onto your site, the two of you have a true talent for making beautiful, delicious….memorable meals!!!

  10. I made this once and loved it. I’m planning on tripling the recipe though–what do you think the cooking time should be?

    1. Hi Glo,

      Thank you so much for your kind words on the recipe 🙂

      If the thickness of the meat is the same, the cooking time will be the same.

      Have fun cooking & please take care
      Jacky

  11. This was fantastic. I seasoned the brisket the night before. I was unfortunately unable to get the sauce to work out for me because there was just too much liquid and fat. Next time I will trim the fat cap some. I served it with a really good local bbq sauce we love, homemade baked beans, Mexican Street Corn and some soft rolls. It was perfect. Thank you for the recipe!

  12. I have two questions.
    1. Would you use the “point” or the “flat” of the brisket? I have a whole brisket and I don’t want to cut it in half.
    2. When are you going to come out with a cookbook of all of your recipes?

  13. This is just amazing. Only thing is the fat cap i got might be a little too thick, if it was a but thinner, that would be perfect. Will make it again with a thinner fat cap for sure. And the bbq sauce it very tasty, saving it for other uses since its a bit too much.

    1. Hi Melissa,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

  14. This was a wonderful recipe! The brisket was so tender it practically fell apart. The BBQ sauce is worthy of a stand-alone sauce for other kinds of beef. I forgot to add the liquid smoke, unfortunately but will add it to the leftover sauce. I served the sauce on the side so we could put on as much or little as we wanted. My sister was coming over and bringing a side dish. I thought grits (I’m in North Carolina) would go well with it. She’s on a keto diet and grits wouldn’t be on it but she found a recipe for cauliflower grits with cheese, topped by roasted mushrooms and walnuts (also a delicious topping). Authentic grits–no–but very good! Thanks for another great recipe!

  15. Excellent recipe. I did slightly modify: 8-10 drops of liquid smoke during pressure cooking of the brisket. I also added a diced carrot and celery stalk to complete the mirepoix. I pressure cooked the brisket (2.5 lbs) for 80 minutes. I added 8-10 drops liquid smoke to sauce after brisket removed. An immersion mixer produced a sauce with excellent texture and flavor. Served on brown basmati with a side of steamed green beans. I can’t wait to make this meal again.

  16. All my cooking life I have tried to cook tender brisket, to no avail until I tried this recipe today and I am delighted with the result. The left over sauce I am keeping to flavour sausages etc. Many thanks.

  17. The seasoning is awesome and overall it was easy to make. I made roasted potatoes, carrots and zucchini with it. The BBQ sauce was amazing, I used some corn starch/water to thicken the sauce up even more. The meat was good but a little dry and I am not sure where I went wrong. I am thinking I cooked it too long or the cut of meat wasn’t as good as it should have been.

    1. Hi Jon ,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      Adding the potatoes, carrots, and zucchini will increase the get up to pressure time which could have been the reason why the brisket was a bit overcooked.

      I recommend reducing the cooking time by a few minutes next time.

      Happy New Year & please take care
      Jacky

  18. Your recipe calls for putting the brisket directly on top of the onions, etc., before pressure cooking. Wouldn’t this enourage the bottom to stick to the inner pot, or does the liquid prevent that?

    1. Hi Mark,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. The liquid will prevent the onions from sticking.

      Happy New Year & please take care
      Jacky

  19. I have a point cut of brisket that’s more than the 2-3 pounds. Any idea how to adjust the cooking time or is it the same? This recipe looks fantastic….I really want to try this today!

    1. Hi Dave,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. The pressure cooking time will depend on the thickness of the meat.

      Happy New Year & please take care
      Jacky

  20. Looks delicious! If I want to make a larger brisket of say 5 pounds, can I stack them? How Much more time would you add? Thanks!!

    1. Hi Tess,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your question. I recommend putting them side by side. The cooking time will depend on the thickness. If it has the same thickness, the cooking time will be the same.

      Happy New Year & please take care
      Jacky

    1. Hi Jim,

      Hope you had a wonderful New Year 🙂
      Thank you for your comment. Yep, it is! It is usually trimmed, but we prefer the overall taste with the fat cap on.

      Happy New Year & please take care
      Jacky

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