Instant Pot Brisket

5 from 2 votes

Made with a delicious sweet and smoky spice rub and ready in under 2 hours, Instant Pot Brisket is a faster alternative to a BBQ favorite.

Prep Time5

Cook Time1 30

Pressure Build-Up and Release30

Total Time2 5

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Electric Pressure Cooker (6 or 8 quart)

Ingredients

2 tablespoons brown sugar
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon black pepper
½ teaspoon cayenne pepper more or less to taste
3-5 pound beef brisket
1½ cups apple juice
1 tablespoon liquid smoke optional
1 cup BBQ sauce optional

US Customary - Metric

Instructions

In a small bowl, combine 2 tablespoons brown sugar, 2 teaspoons kosher salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons smoked paprika, 1 teaspoon black pepper, and ½ teaspoon cayenne pepper.
Pat one 3-5 pound beef brisket dry with a paper towel and then rub the prepared spice rub evenly over the beef, ensuring the entire surface area is well coated with the rub.
Pour 1½ cups apple juice (or beef broth or water) into the inner pot of an electric pressure cooker. Add 1 tablespoon liquid smoke if using. Place a trivet inside the inner pot and place the seasoned brisket on top of the trivet.
Seal the lid on the Instant Pot, ensuring the venting valve is closed and sealed. Set to cook on HIGH pressure for 90 minutes by hitting manual or pressure cook and using the +/- buttons to adjust the time to read 90.
Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. It is fine to leave the pressure cooker on the keep warm function.
Once pressure has been released, remove the brisket from the inner pot and place on a rimmed baking sheet. Brush with BBQ sauce if desired and broil for 3-5 minutes under high heat to crisp the exterior of the beef and caramelize the rub and BBQ sauce.
Let rest for 10 minutes, then slice against the grain and serve the brisket with additional BBQ sauce.

Video

Notes

Brisket: Use a 3-5 pound point-cut or flat-cut beef brisket for this recipe.

Cooking Liquid Options: In place of the apple juice, feel free to use water, or beef stock. Do NOT be tempted to use apple cider vinegar in place of the apple juice.

Liquid Smoke: This is an optional ingredient. It adds a slight smokey undertone to the brisket, but it is not necessary!

Smoked Paprika: If you don't have smoked paprika on hand, regular paprika will work.

Storage: Allow the brisket to cool and place in a shallow airtight container with some of the cooking liquid OR beef stock over the brisket. Cover tightly and store in the refrigerator for up to 3 days. Alternatively, freeze the brisket with cooking liquid in a freezer-safe container or bag, leaving 1-inch space for expansion and freeze for up to 1 month in the freezer. To reheat, defrost overnight in the refrigerator if needed. Gently gently reheat the brisket in a heat-safe dish with a bit of the reserved cooking liquid in the microwave for 1-2 minutes or in a heat-safe baking dish, covered with foil at 325 degrees F for 20-25 minutes.

Nutrition