Go Back
+ servings
instant pot brisket on plate with fork to the side
Print Recipe
No ratings yet

Instant Pot Brisket

Tasty, tender Instant Pot Brisket is the perfect meal for family and friends.  Make it ahead of time or the night of, either way this home cooked, hearty dish will become a new family favorite.
Cook Time3 hrs
Total Time3 hrs
Course: Dinner
Cuisine: American
Keyword: instant pot brisket, pressure cooker, pressure cooker recipe
Servings: 4 people
Calories: 575kcal
Author: Rachael

Equipment

  • Pressure Cooker

Ingredients

  • 2-3 pound brisket flat cut, fat trimmed
  • 2 Tablespoon vegetable oil
  • Salt and Pepper

Flavor Builders

  • 1 onion chopped fine
  • 2 Tablespoon tomato paste
  • 4 garlic cloves minced
  • ¼ teaspoon dried mustard
  • 1 Tablespoon ground cumin
  • 1 Tablespoon paprika
  • 1 Tablespoon chili powder

Sauce

  • 1 1/4 cup water
  • ½ cup brown sugar packed
  • ¼ cup ketchup
  • 1 Tablespoon horseradish prepared
  • 1 Tablespoon white vinegar
  • ½ teaspoon liquid smoke

Instructions

  • Trim brisket so fat is only ¼ inch thick.
  • Pat brisket dry with paper towels, and season with salt and pepper liberally.
  • Turn instant pot on to “SAUTE” and add vegetable oil to the liner when it is hot.
  • Brown the brisket on all sides, about 8-10 minutes, then transfer to a plate.
  • Add onions, tomato paste, garlic, cumin, paprika, and chili powder, and saute for 5 minutes.
  • Add remaining ingredients to the pot. Use a wooden spoon to scrape the bottom. Be sure to scrape all the stuff off the bottom so you do not get a burn notice!
  • Add brisket and any juices back into the pot.
  • Turn off the saute function, and lock lid into place. Set valve to sealing.
  • Turn instant pot on to high-pressure, and cook for 1 ½ hours.
  • When cooking time is over, let pressure naturally release for 15 minutes, then turn valve to “venting” to release remaining pressure.
  • Turn pot off completely, but leave lid on.
  • Let meat sit in the pot for 1 hour, in the sauce, to rest.
  • Transfer meat to a carving board, and tent with foil. Set aside.
  • Leave sauce in the pot. Use a large spoon to skim excess fat off the surface.
  • Turn pot back on, to “SAUTE”. And simmer sauce until thickened, about 10 minutes.
  • Taste, and season with salt and pepper to preference.
  • Return to the cutting board with the brisket, and slice against the grain into ¼ inch thick pieces.
  • Serve with thickened sauce spooned over top of the meat.

Nutrition

Calories: 575kcal | Carbohydrates: 39g | Protein: 49g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 141mg | Sodium: 445mg | Potassium: 1080mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1673IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 7mg