Instant Pot Beef Brisket
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Get ready to make the juiciest, most delicious Beef Brisket in your Instant Pot! In a fraction of the time, you can enjoy this mouthwatering Beef Brisket with an incredible garlic barbecue sauce! No Instant Pot? No problem! This recipe comes complete with instructions on how to make this in your slow cooker or oven as well!
The Easiest Beef Brisket Recipe
Many times I think about becoming a vegetarian, but then I make something like this mouthwatering beef brisket and I realize, vegetarianism is just not for me. When it comes to beef brisket, I love mine with tons of flavor, which is why I make mine with a delicious dry rub and a homemade barbecue sauce. You can never have too much flavor, trust me on this.
If you’ve never made a brisket before because you’re scared it will come out dry, worry no more. My recipe is full proof, and you’ll end up with an incredibly delicious piece of brisket every single time. Trust me!
What Is Beef Brisket
If you’ve had a nice pastrami sandwich or corned beef before, then you’ve had brisket. If you still think you’ve never had it, you might wonder where this piece of meat comes from. Brisket is actually a cut of meat from the breast or lower chest of beef or veal. Beef brisket really is the king of braised beef!
It’s a large piece of beef that is flavor-packed and it’s ideal for braising and slow cooking because it’s a tough cut of meat. Also, always go with a sear to start to develop the flavor. This really is a step I wouldn’t skip.
This classic slow cooked piece of meat can now be made in your Instant Pot/Pressure cooker for a fraction of the time without sacrificing flavor, and you’ll always still end up with perfectly juicy meat. The meat comes out perfectly tender, almost fall apart and shreddable.
The Instant Pot is perfect for making this piece of meat because you can sear it right there, then pour the sauce over it and cook it on high pressure for 75 minutes and you’re all done. It’s the perfect one pot meal that comes complete with a delicious homemade barbecue sauce that’s out of this world.
Beef
- Beef Brisket – An ideal meat for this kind of high pressure cooking with no worry of it drying out.
- Olive oil – This is the oil we will use to sear our meat to ensure we lock in flavor and develop a nice crust.
Dry Rub
- Seasoning – The old faithful, salt and pepper.
- Spices – Cumin, chili powder, smoked paprika, garlic powder, mustard powder, and cayenne pepper.
Sauce
- BBQ sauce – Store bought works just fine as a base for our sauce today or you can make your own homemade bbq sauce using my recipe here.
- Ketchup – We want some sweetness and some acidity today.
- Honey – This will help create a finger licking glaze on our brisket.
- Apple cider vinegar – We want to ensure our sauce is nice and tangy, white vinegar can be substituted if that’s what you have on hand.
- Garlic – Use as much or little as you like.
- Brown sugar – This sugar will create a great depth of flavor as those molasses notes melt into our meat.
- Liquid smoke – This is a flavor secret weapon to trick our taste buds into thinking our brisket has been in a smoker all day.
- Worcestershire sauce – Some great savory umami flavor will be delivered to our dish through this sauce.
- Broth – Low sodium chicken broth to control our sodium and give our recipe some liquid which is essential to cooking with in an Instant Pot.
- 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.
- Prepare the sauce: In a medium size bowl combine all the sauce ingredients together and whisk well.
- Turn on the Instant Pot: Turn the Instant Pot to the high saute 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.
- Sear the meat: Sear the beef on all sides. Should take about 3 to 5 minutes per side.
- 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.
- 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.
- 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.
- Serve: Slice the brisket and served with the BBQ sauce.
Slow Cooker Beef Brisket
Beef brisket was meant to be slow cooked, so if this is your preferred method for cooking it, here’s how.
- 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.
- Prepare the meat: Place your brisket fat side down in 6 quart slow cooker. Pour the rub over the brisket then rub it all over.
- Prepare the sauce: In a medium size bowl combine all the sauce ingredients together and whisk well. Pour over the brisket in the slow cooker.
- Cook the brisket: Cover brisket with the slow cooker lid and cook on low for 8-10 hours, or high for 4-5 hours.
- Rest the brisket: Remove the brisket from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for a good 15 minutes to 30 minutes.
- Finish the sauce: Transfer the sauce from the slow cooker to a saucepan and simmer 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.
- Serve: Slice the brisket and served with the BBQ sauce.
Oven Beef Brisket
Beef brisket is great because you can also make it in an oven, so don’t worry if you don’t have an Instant Pot or Slow Cooker, I’ve got you covered.
- 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.
- Prepare the meat: Place your brisket fat side down in a 13 X 9.5 inch baking dish.
- Prepare the sauce: In a medium size bowl combine all the sauce ingredients together and whisk well.
- Bake the brisket: Preheat your oven to 300 F degrees. Pour the sauce all over the brisket making sure it’s all covered with sauce, cover it with foil and bake covered for 4 hours. After 4 hours, uncover the brisket and bake further for another 30 minutes uncovered. Remove the brisket from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for a good 15 minutes to 30 minutes. This will ensure the juices stay in and your brisket doesn’t dry out. Reduce the sauce in a saucepan, for about 15 minutes, until it reduces in half. Finally, slice up and serve with sauce.
At What Temperature Is Beef Brisket Done
The best way to tell when your beef brisket is done is to use a digital thermometer. When inserted into the thickest part of the brisket, the thermometer should read anywhere between 195-205°F for the perfect tenderness. Anything above that will result in the meat drying out.
Slice Across The Grain
After you remove the brisket from the Instant Pot, you’ll want to cover it with aluminum foil and let it rest for a good 15 minutes to 30 minutes before slicing into it. When you slice it, you’ll always want to be slicing it against the grain and into 1/4 inch slices. Just make sure that each piece has a good piece of that delicious seasoned bark, there’s a lot of flavor there.
Other Meat Cuts You Can Use
Two different cuts of brisket are available:
- Beef Brisket Flat Half – also called a thin cut, flat cut, first cut or center cut. This cut is usually the pricier of the two.
- Beef Brisket Point Half – also called front cut, point cut, thick cut or nose cut. This cut is the less expensive of the two and usually has more fat, but also more flavor!
If you can’t find beef brisket you could always use a boneless chuck roast or even short ribs, but I strongly recommend going to your butcher to find a nice piece of brisket.
How To Serve
KFC Coleslaw Recipe
Mexican Street Corn Slaw
Classic Dinner Rolls
Classic Potato Salad
Make Ahead
Brisket is perfect for making ahead, and I might even go as far as saying to it tastes even better the next day, since all these awesome flavors have a chance to develop and come together. So when you’re storing this, make sure you store it with the sauce on, let that sauce penetrate the meat and do its thing. It’s really a great thing!
How To Store Leftovers
Fridge
Brisket will keep fresh for 3 – 4 days in an airtight container in the fridge.
Freezer
To freeze just wrap the meat in plastic wrap and aluminum foil before freezing for 2 months. Just be sure to thaw overnight in the fridge before warming in the oven.
More Must Try Beef Recipes
- Beef Bourguignon
- Beef Brisket Gyros
- Hungarian Goulash
- Roast Beef
- Beef Tenderloin
- Matambre – Argentinian Stuffed Flank Steak
- Easy Meatloaf
- Easy Beef and Broccoli Stir Fry
- Garlic Butter Steak Bites
- Beef Wellington
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Instant Pot Beef Brisket
Video
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- 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.
- Prepare the sauce: In a medium size bowl combine all the sauce ingredients together and whisk well.
- 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.
- Sear the meat: Sear the beef on all sides. Should take about 3 to 5 minutes per side.
- 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.
- 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.
- 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.
- Serve: Slice the brisket and served with the BBQ sauce.
Equipment
Notes
- I strongly recommend reading the manufacturer’s guide for instructions on how to use your Instant Pot before attempting this recipe.
- When you’re searing the meat or reducing the sauce, DO NOT put the lid on the instant pot.
- Storage: Brisket will keep fresh for 3 – 4 days in an airtight container in the fridge. To freeze just wrap the meat in plastic wrap and aluminum foil before freezing for 2 months. Just be sure to thaw overnight in the fridge before warming in the oven.
- Nutritional information does not include bread and/or coleslaw.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
