This Instant Pot brisket works well in any electric pressure cooker or slow cooker. Below I explain how to make a tender, juicy brisket using a flavorful dry rub and a few simple techniques that deliver great results.
Instant Pot Brisket
Every year for my husband’s birthday he picks a “dream” meal and I cook it as his gift. Over the years we’ve had some fun and creative requests; my favorite was a multi-tiered shellfish tower I made several years ago. This year he wanted a comforting, carb-forward feast: BBQ brisket, orange rolls, cheesy grits, and homemade mac and cheese.
I decided to photograph the brisket and share the recipe for how I made it in the Instant Pot. I’ll post the mac and cheese and orange roll recipes soon. If you want a dessert to follow this meal, a warm chocolate pizookie is a perfect finish.
On to the brisket.
How to Cook Instant Pot Beef Brisket
Flavor is the foundation. I prepare a dry rub (listed below) and massage it over the entire brisket. For best flavor development, refrigerate the seasoned brisket for at least 8 hours so the spices penetrate the meat.
After marinating, cook the brisket in an Instant Pot, electric pressure cooker, or slow cooker until tender. Brisket is a tough cut that benefits from long, slow cooking to break down connective tissue and become tender.
Expect roughly 1 hour 15 minutes of high-pressure cooking time in the Instant Pot for a 4–5 lb flat cut brisket, though exact time depends on the size of your piece. If using a slow cooker, plan on 8–9 hours on low.
When the brisket is cooked, brush it with your favorite BBQ sauce and finish it under the broiler or on a hot grill just long enough to caramelize and char the sauce for that classic BBQ crust.
Common Questions About Beef Brisket
Where is beef brisket cut from?
Brisket comes from the breast or lower chest of the cow. A whole brisket includes two parts: the flat and the point. The flat cut is leaner, easier to find, and typically weighs 4–6 pounds; it’s the cut I use for this recipe.
How to trim a brisket for the Instant Pot
Flat cut brisket has a top fat cap. Because you aren’t smoking this brisket, you don’t need a thick fat cap for protection. Trim the fat cap down to an even 1/8 inch across the surface so the meat cooks evenly.
How to slice beef brisket
Brisket stays sliceable after slow cooking as long as you slice against the grain. Cutting across the long muscle fibers keeps each bite tender and gives slices that hold together well—ideal for sandwiches or plated servings.
What does it mean to cut across the grain?
Before slicing, look at the cooked brisket to identify the direction of the long meat fibers. Slice at 90 degrees to those fibers (across the grain) to shorten the muscle strands and make each bite easier to chew.
More BBQ-Inspired Recipes You Might Like
- Oven Baked BBQ Chicken — most popular recipe on the site.
- Instant Pot BBQ Ribs — made in the pressure cooker.
- Slow Cooker BBQ Ribs — made in the slow cooker.
- Slow Cooker Blackberry BBQ Pulled Pork.
- Slow Cooker BBQ Chicken Taco Salad.
- Saucy Slow-Cooker BBQ Beef Sandwiches.
Other Favorite Instant Pot Recipes
- Instant Pot Pot Roast (Tavern Style)
- Instant Pot BBQ Chicken Chili with Pineapple
- Instant Pot Chicken Fettuccini Alfredo
Tools Used for Making Instant Pot Brisket
- Instant Pot: a reliable electric pressure cooker makes fast work of a cut that normally requires hours of simmering.
- Sturdy tongs: useful for handling meat while browning or transferring to a baking sheet for finishing.
📖 Recipe
Instant Pot Brisket
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Ingredients
- 4–5 lb flat cut brisket fat cap trimmed to 1/8″
Rub:
- 3 ½ tablespoons smoked paprika
- 3 tablespoons brown sugar
- 2 tablespoons kosher salt
- 1 ½ tablespoon garlic powder
- 1 ½ tablespoon onion powder
- 1 tablespoon ground black pepper
- ¾ teaspoon chipotle chili powder
- 1 ½ teaspoon ground cumin
- ¾ teaspoon ground coriander
- 1 teaspoon oregano
- ⅓ teaspoon cayenne pepper
Instructions
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Combine the rub ingredients in a bowl and rub evenly over the entire brisket. Place the seasoned brisket on a baking sheet, cover with plastic wrap, and refrigerate for 8–12 hours to let the flavors develop.
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Cook using your chosen method (Instant Pot or slow cooker). When the brisket is done, transfer it to a baking sheet, brush generously with BBQ sauce, and place under the broiler for a few minutes until the sauce caramelizes. Alternatively, finish on a hot grill to achieve a similar char.
Instant Pot Cooking:
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Cut the brisket in half if needed so it fits in the pot. Place one half on a wire trivet with the fat cap up, then add the second half. Pour 1 cup of water into the pot and cook on high pressure for 75 minutes. Allow a natural pressure release for at least 15 minutes, then manually release any remaining pressure.
Slow Cooker:
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Place the seasoned brisket in the slow cooker and cook on low for 8–9 hours, or until fork-tender.
Nutrition Facts
Nutrition and Food Safety Disclosure