Instant Pot Brisket Recipe
Instant Pot Brisket takes just a fraction of the time it would take in the oven or slow cooker. Add a simple rub before cooking and then slather in BBQ sauce before serving.
Servings 8 servings
Calories 415kcal
Ingredients
- 4 lbs. beef brisket, trimmed
- 2 Tbsp olive oil
- 4 tsp garlic, minced
- 1 cup beef broth
Rub
- 3 Tbsp brown sugar
- 1 Tbsp paprika
- 1 Tbsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp oregano
- 2 tsp salt
- 1 tsp dry mustard
- 1 tsp cumin
Instructions
- Mix rub ingredients together.
- If you have time, wrap beef in plastic wrap and refrigerate for up to 2-24 hours to allow flavors to come together. I have also made it without refrigerating at all.
- Add oil and garlic to Instant Pot and saute using the saute setting for 2-3 minutes.
- Rub brisket on both sides with rub mixture. Cut brisket in half so it lays flat in the Instant Pot.
- Pour beef broth into the Instant Pot, around the meat so you don't wash off the rub.
- Put on the lid and cook on meat/stew setting for 90 minutes. Do a 10 minute natural release and then a quick release.
- Remove meat and place on a cutting board. Slice meat going against the grain.
- Add BBQ Sauce and serve.
Video
Notes
If you don't have an Instant Pot, you can still make this delicious brisket! Just check out my slow cooker brisket recipe! It definitely takes a little more time to cook, about 7-8 hours, but it is just as delicious!
How long to cook brisket for:
- 2 to 3 pounds brisket: Cook on high pressure for 55 to 60 minutes.
- 4 to 5 pounds brisket: Cook on high pressure for 90 minutes.
- 6 to 7 pounds brisket: Cook on high pressure for 105 to 110 minutes
Nutrition
Calories: 415kcal | Carbohydrates: 7g | Protein: 47g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 140mg | Sodium: 899mg | Potassium: 834mg | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 0.6mg | Calcium: 31mg | Iron: 5.1mg