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!
Servings: 8
Calories: 553kcal
Equipment
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
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.
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.
Nutrition
Serving: 1serving | 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