If you’ve ever stared down a big ol’ cut of brisket and thought, “There’s no way I have time for this today,” let me introduce you to your new favorite kitchen trick: Instant Pot Brisket. This recipe gives you all the rich, slow-cooked flavor of traditional brisket — but in a fraction of the time. It’s weeknight-friendly, crowd-pleasing, and honestly one of those dishes that makes you feel like a rockstar with very little effort.
What Makes This Brisket So Good
What I love most about this Instant Pot brisket is how it turns a tough, budget-friendly cut into something super tender and flavorful — and fast. Normally, brisket takes hours in the oven or slow cooker. But in the Instant Pot? You’re looking at just over 90 minutes of pressure cooking and boom — you’ve got melt-in-your-mouth meat.
I usually toss the brisket in a dry rub the night before if I’m being organized, but even when I forget and do it right before cooking, it still turns out delicious. You don’t even have to drown it in BBQ sauce unless you want to. It holds up well on its own, thanks to the spice blend.
So, What Is Brisket Anyway?
Brisket is a cut from the lower chest of the cow — which means it’s got a lot of connective tissue. That’s what makes it a bit tough if you rush the cooking. But give it enough time (or pressure!), and all that collagen breaks down into something beautifully tender.
It’s a staple in Texas BBQ, usually smoked low and slow. But not all of us have a smoker hanging out in the backyard, and that’s where the Instant Pot really earns its keep.
Ingredients You’ll Need
- Beef brisket – Look for a 3–4 pound cut. A little fat on top is good — flavor, remember?
- Olive oil
- Garlic – Fresh, always better here.
- Beef broth – Adds richness and depth.
- Brown sugar – A little sweetness to balance the spice.
- Paprika, chili powder, garlic powder, onion powder, oregano, salt, dry mustard, cumin – This spice mix gives the brisket that BBQ-style rub you’d usually expect from a smoker.
Let’s Make It: Step-by-Step
1. Trim the Brisket
Don’t go wild here — just shave off some of that thick fat cap if it’s too heavy. You want to leave enough for flavor while keeping it manageable.
2. Make the Rub
Mix your spices in a bowl. Smells amazing already, right?
3. Rub It Down
Coat the brisket well, both sides. If you’ve got time, wrap it up and let it sit in the fridge overnight. If not, no worries — it’ll still taste great. I’ve done both, and no one ever complains.
4. Sauté the Garlic
Turn on the sauté function and let your garlic sizzle in olive oil for a minute or two. This adds a head-start layer of flavor to the pot.
5. Cut Brisket to Fit
Most briskets are too long to fit whole in the pot. Just slice it in half and nestle the pieces side-by-side — never stacked.
6. Add Broth & Cook
Pour in the broth, add the brisket, and set your Instant Pot to “Meat/Stew” or high pressure. Cook time depends on the size — check the guide below.
7. Rest & Shred
Once the cooking’s done, let the pressure release naturally for 10 minutes, then quick-release. Let the brisket rest before shredding or slicing — this helps the juices settle in.
How Long to Pressure Cook Brisket?
Here’s a rough guide I follow:
- 2 to 3 lbs – 55 to 60 minutes
- 4 to 5 lbs – 90 minutes
- 6 to 7 lbs – 105 to 110 minutes
You can always cut larger briskets into smaller portions to fit and cook evenly.
My Best Tips for Instant Pot Brisket
- Let it rest. I always give it a good 5–10 minutes before slicing. The meat holds together better and stays juicier.
- Don’t stack the meat. Lay the pieces side-by-side so the pressure hits them evenly.
- Play with the spice blend. Sometimes I swap in cayenne for heat or smoked paprika for more BBQ-style depth.
- Use leftover juice. After cooking, strain the leftover liquid and simmer it down a bit to make a rich sauce or gravy.
Can I Make It Ahead?
Absolutely. Brisket is one of those dishes that actually tastes better the next day. If I’m feeding a crowd, I make it the day before, store it in the fridge in the cooking juices, and then warm it up gently in the oven or on the stovetop. It saves time and frees up your kitchen.
How to Serve It
- Classic BBQ-style – Toss with your favorite barbecue sauce and serve with slaw, buns, or roasted veggies.
- Taco night – Slice it up for tacos with pickled onions and guac.
- Brisket sandwiches – Pile it on a brioche bun with cheese and crispy onions.
- On top of mashed potatoes – Rich, cozy, and filling.
Leftovers and Storage
Once cooled, store the brisket in an airtight container with a bit of the cooking liquid. Keeps well in the fridge for up to 4 days, or freeze for up to 3 months. I like to portion it out into freezer bags so it’s easy to grab and reheat.
To reheat, let it thaw overnight in the fridge (if frozen), then warm gently on the stove or in the microwave with a splash of broth.
Instant Pot Beef Brisket
There’s nothing like a rich, flavorful brisket that practically melts in your mouth—and this version comes together beautifully in the Instant Pot. It’s perfect for when you want something hearty without spending all day hovering over the stove. The spice rub adds bold flavor, and the beef cooks up fork-tender in a fraction of the time.
Ingredients
- 4 pounds beef brisket, trimmed
- 2 tablespoons olive oil
- 4 teaspoons minced garlic
- 1 cup beef broth
For the Dry Rub:
- 3 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground mustard
Instructions
- Start by stirring together all the dry rub ingredients in a small bowl. Coat the brisket generously on all sides with the spice mix. If you’ve got extra time, wrap it up and refrigerate for a few hours or even overnight to let the flavors soak in. That said, it’s still delicious if you’re short on time and skip this step.
- Set your Instant Pot to sauté mode and heat the olive oil. Add the garlic and let it sizzle for a couple of minutes until fragrant.
- Cut the brisket in half to help it fit better in the pot. Place the meat inside and carefully pour the beef broth around it (not directly over it—you want to keep that rub in place).
- Secure the lid and cook using the meat/stew setting on high pressure for 90 minutes. Once done, allow the pressure to release naturally for 10 minutes before doing a quick release to let out any remaining steam.
- Transfer the brisket to a cutting board, then slice it against the grain for maximum tenderness. Slather it with your favorite BBQ sauce before serving
Notes
- Cooking times vary by size:
- 2–3 lbs: ~55–60 minutes
- 4–5 lbs: ~90 minutes
- 6–7 lbs: ~105–110 minutes
- Always slice against the grain for the best texture.
- Great served with mashed potatoes, roasted veggies, or piled into a sandwich bun.
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 718Total Fat 46gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 23gCholesterol 240mgSodium 781mgCarbohydrates 7gFiber 1gSugar 4gProtein 66g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Questions You Might Have
Can I skip the rub?
Technically, yes — but I wouldn’t. It adds so much flavor that’s worth the extra 5 minutes.
Does it have to be brisket?
Nope! You can use a chuck roast too. It’s a little fattier but still works great in this recipe.
Can I finish it in the oven for that crust?
Yes! Once cooked, you can place the brisket on a baking sheet, brush with sauce, and broil it for 5–7 minutes for a caramelized top.
Let me tell you — every time I serve this brisket, it gets rave reviews, even from folks who swear by traditional BBQ. It’s become one of my go-to “I want to impress but don’t want to work too hard” recipes. If you try it, let me know how it turned out!
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