Instant Pot Brisket
A savory and tender brisket recipe that can be made in under 2 hours using an Instant Pot, perfect for quick weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 3 to 4 lb beef brisket, flat or point, trimmed
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar
- 1 tbsp oil for searing
- 1 large onion, sliced
- 3 cloves garlic, smashed
- 1.5 cups low sodium beef broth
- 2 tbsp apple cider vinegar
- ¼ to ½ cup BBQ sauce for serving (optional) optional
Instructions
Preparation
- Begin by patting the brisket dry.
- In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub this mixture all over the brisket evenly.
Searing
- Set your Instant Pot to the Sauté function and add the oil.
- Once hot, sear the brisket for a few minutes on each side until browned.
- Once seared, carefully remove it from the pot and place it on a plate.
Cooking
- Add the sliced onion and smashed garlic into the pot. Sauté them for about 1 to 2 minutes, just until they become fragrant and slightly softened.
- Pour the beef broth and apple cider vinegar into the pot, scraping the bottom with a wooden spoon to release any browned bits.
- Return the brisket to the pot, placing it fat side up. Close the lid and set the valve to sealing.
- Cook on High Pressure for 75 to 90 minutes, depending on the weight of your brisket.
After Cooking
- After cooking, let the pressure release naturally for about 15 minutes.
- Carefully remove the brisket from the pot and let it rest for 10 to 15 minutes before slicing against the grain or shredding it.
- If you like, change the Instant Pot back to Sauté and let the cooking liquid simmer for 5 to 10 minutes to thicken it up.
- You may spoon this sauce over the sliced brisket, and add BBQ sauce if desired.
Notes
For best results, use a meat thermometer to ensure brisket reaches at least 190°F for optimal tenderness. Allow natural pressure release for more tender meat. Store leftovers in an airtight container for up to 4 days.
