Instant Pot Brisket (Pressure Cooker Brisket)

Beef, Pressure Cooker

Prep Time: 10 mins Cook Time: 1 hr 40 mins Servings: Servings: 8 servings Source:

Ingredients

4 pounds beef brisket, trimmed

2 tablespoons olive oil

4 garlic cloves, finely chopped

1/2 cup beef broth

For the Rub

2 tablespoons brown sugar

2 tablespoons paprika

1 tablespoon chili powder

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons salt

1/2 teaspoon ground black pepper

1 teaspoon dried mustard

1/2 teaspoon ground cumin

For the BBQ Sauce:

1 1/2 cup ketchup

1/2 cup apple cider vinegar

3/4 cup brown sugar

2 teaspoons onion powder

2 teaspoons ground mustard

1 tablespoon Worcestershire sauce

1 teaspoon liquid smoke

3 tablespoons molasses

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper (or to taste)

Directions

In a small bowl, mix all the rub ingredients.

Season the brisket all over with the rub. If you have time, let it sit in the refrigerator wrapped in plastic for up to 24 hours.

In a medium bowl, mix all the BBQ sauce ingredients.

Turn the instant pot/pressure cooker to "saute". Add the oil and allow it to get hot. Add the brisket to the pot and sear both sides for about 4-5 minutes or until golden brown. Add the garlic and cook for about 1 minute, making sure the garlic doesn't burn.

Press the keep warm/cancel button on the instant pot. Add the broth and the BBQ sauce. Toss well making sure the meat is well coated. Close the lid. Set the instant pot to meat/stew and set the timer to 90 minutes.

Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes. Then do a quick release for the remaining pressure.

Transfer the brisket to a cutting board. Cover with aluminum foil and let the meat rest for about 5 minutes.

Turn the instant pot/pressure cooker to "saute" and cook/reduce the sauce for 5 to 8 minutes, stirring a few times. Press the warm/cancel button.

Slice the beef brisket against the grain and serve with the BBQ sauce. You can also returned the sliced brisket to the instant pot making sure the slices are covered with the sauce (to prevent the meat from drying). Keep it warm until ready to serve.

Notes

If your brisket is too big, cut it in half so it fits comfortably into the instant pot.

I cut my brisket into 2 pieces and seared it one piece at a time not to over crowd the pot.

Nutrition

Calories: 567 kcal