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5 from 4 votes

Instant Pot Beef Brisket

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!
Prep Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Course: Dinner, Main Course
Cuisine: American
Keyword: beef brisket, instant pot recipes
Servings: 8
Calories: 553kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 4 lb beef brisket
  • 2 tbsp olive oil

Dry Rub

BBQ Sauce

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 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 saute 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.

Video

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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 553kcal | Carbohydrates: 40g | Protein: 49g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1441mg | Potassium: 1011mg | Fiber: 1g | Sugar: 34g | Vitamin A: 581IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 5mg