Tender Instant Pot Brisket

Unlock the secret to incredibly tender, flavor-packed beef brisket in a fraction of the traditional cooking time with your Instant Pot. This revolutionary kitchen appliance transforms a notoriously long-cooking cut of meat into a melt-in-your-mouth masterpiece, perfect for any night of the week or a special gathering. Say goodbye to all-day simmering and hello to succulent brisket that tastes like it’s been slow-cooked for hours, all thanks to the magic of pressure cooking. Get ready to impress with this irresistibly delicious Instant Pot Brisket recipe.

Why Instant Pot Brisket is a Game Changer

Brisket is a cut of beef renowned for its rich flavor and incredible tenderness when cooked correctly. Historically, achieving this melt-in-your-mouth texture required hours upon hours of low-and-slow cooking, whether in an oven, smoker, or slow cooker. This made brisket a dish reserved for weekends or special occasions, demanding significant time and planning.

However, the Instant Pot has completely revolutionized the way we approach cooking cuts like brisket. By utilizing the power of pressure, this electric cooker drastically reduces cooking times while intensifying flavors and ensuring unparalleled tenderness. What once took half a day can now be achieved in just a couple of hours from start to finish. This means you can enjoy a comforting, hearty beef brisket dinner even on a busy Tuesday evening, without sacrificing any of the deliciousness or the deeply satisfying texture you expect from perfectly cooked brisket. It’s truly an effortless way to transform a tough cut into a tender delight, making it a staple in any home chef’s repertoire.

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Essential Ingredients for a Flavorful Instant Pot Brisket

Crafting a truly memorable Instant Pot brisket begins with selecting quality ingredients that work harmoniously to create a rich, savory, and tender dish. Here’s a closer look at what you’ll need and why each component is vital for your Instant Pot masterpiece:

• Brisket: Aim for a 3-pound brisket. While a precise weight isn’t critical, choosing a cut slightly larger than 3 pounds allows for trimming excess fat, ensuring a perfect fat-to-meat ratio. The brisket flat is often preferred for its leaner profile and uniform shape, while the point cut offers more marbling and richness. Your butcher can often help you select the best cut for your needs.
• Seasonings: A simple yet effective blend of Kosher salt, freshly ground black pepper, aromatic Italian seasoning, and vibrant paprika creates a robust flavor foundation. Kosher salt and black pepper are essential for seasoning the meat deeply, while Italian seasoning adds a herbaceous complexity, and paprika contributes a mild sweetness and beautiful color.
• Olive Oil: Essential for searing the brisket, olive oil helps create a beautiful brown crust, locking in juices and adding another layer of flavor through the Maillard reaction. If olive oil is unavailable, canola oil makes a suitable substitute.
• Aromatics: A large onion (yellow or white) and fresh garlic are the backbone of this recipe’s flavor profile. As they sauté, they release sweet, pungent notes that infuse the entire dish, creating a depth of flavor that complements the beef beautifully.
• Veggies: Carrots and celery not only add a touch of sweetness and earthy notes but also contribute to the overall richness and body of the gravy. They cook down to become incredibly tender, absorbing the brisket’s juices.
• Apple Cider Vinegar: This is a crucial ingredient for tenderizing the brisket. The acidity of the apple cider vinegar works wonders in breaking down the connective tissues in the meat, ensuring it becomes incredibly tender and falls apart effortlessly. It also adds a subtle tang that brightens the overall flavor profile.
• White Wine: A dry white wine adds sophistication and depth to the sauce, deglazing the pot and lifting all the flavorful browned bits from the bottom. If you prefer to avoid alcohol, an equal amount of additional beef broth or apple cider vinegar can be used as a substitute.
• Beef Broth: This provides the necessary liquid for pressure cooking and infuses the brisket with even more savory beef flavor. It forms the base of the delicious gravy that will eventually coat your tender brisket.
• Sweeteners: Ketchup brings a balance of sweetness and tang, contributing to a well-rounded sauce. Brown sugar enhances this sweetness, adding a rich, molasses-like depth that perfectly complements the savory brisket.

New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started and master its functions!

Step-by-Step Instant Pot Brisket Mastery

Creating a mouthwatering Instant Pot brisket is simpler than you might imagine. Follow these detailed steps to ensure perfectly tender beef with an incredibly flavorful sauce.

Step 1 – Prepare and Sear the Brisket. Begin by thoroughly rubbing your brisket with 2 teaspoons of Kosher salt and the black pepper. This initial seasoning is crucial for building flavor. Next, set your Instant Pot to the SAUTE mode and add the olive oil. Once the oil is shimmering hot, carefully place the brisket into the pot. Sear each side for 2 to 3 minutes, or until a beautiful golden-brown crust develops. This searing step, known as the Maillard reaction, is vital for locking in moisture and developing deep, rich flavors. If your brisket is too large to fit in one piece, feel free to cut it in half and sear it in batches. Once all sides are seared, remove the brisket from the pot and set it aside.

Step 2 – Build the Flavor Base with Veggies and Deglaze. After removing the brisket, add the chopped onions, carrots, celery, and minced garlic to the Instant Pot. Sauté them for about 7 minutes, or until the onions become soft and translucent. This step softens the vegetables and allows their aromatic flavors to develop. Then, pour in the apple cider vinegar and white wine. Using a wooden spoon, scrape up all the browned bits stuck to the bottom of the inner pot. This process, called deglazing, is crucial for two reasons: it incorporates all those intensely flavorful fond bits into your sauce, and it prevents the dreaded “Burn Notice” on your Instant Pot by ensuring no food is stuck to the bottom.

Step 3 – Combine Remaining Ingredients. Press CANCEL to turn off the SAUTE mode on your Instant Pot. Now, stir in the beef broth, ketchup, brown sugar, Italian seasoning, remaining teaspoon of salt, and paprika into the liquid with the vegetables. Mix everything well to ensure all the flavors are evenly distributed. Finally, carefully return the seared brisket to the pot, nestling it amongst the vegetables and liquid.

Step 4 – Pressure Cook to Perfection. Secure the lid onto your Instant Pot, ensuring it’s properly sealed, and turn the steam release valve to the SEALING position. Select the MANUAL (or Pressure Cook) setting and set the cooking time to HIGH PRESSURE for 70 minutes. This extended cooking time under pressure is what transforms the tough brisket fibers into incredibly tender, fall-apart meat.

Once the 70 minutes of cooking time is complete, the Instant Pot will beep. Press CANCEL to stop the cooking cycle. It’s critical at this stage to allow the pressure to release naturally for 20 minutes. A natural pressure release (NPR) helps to gradually relax the meat, preventing it from seizing up and ensuring maximum tenderness and juiciness. After 20 minutes, carefully turn the steam release valve to VENTING to quick-release any remaining pressure. Once the floating valve drops, it’s safe to open the lid. Remove the beautifully cooked brisket and place it on a large platter.

Step 5 – Create a Rich Gravy. With the brisket removed, set the Instant Pot back to SAUTE mode. Allow the flavorful cooking juices to simmer and reduce for 10 to 15 minutes, or until they begin to thicken into a rich, savory gravy. If you prefer a thicker gravy, you can create a slurry of cornstarch and a little water, then whisk it into the simmering juices until desired consistency is reached. Once the gravy is thickened to your liking, press CANCEL to turn off the SAUTE function.

Generously pour the hot, luscious gravy over the sliced brisket. Serve immediately and savor every tender, flavorful bite!

The Art of Trimming Brisket Fat for Optimal Flavor and Texture

Trimming your brisket correctly is a crucial step that significantly impacts the final taste and texture of your dish. It’s a balance: too much fat can result in an overly greasy meal, while too little can lead to a dry, less flavorful brisket.

The goal is to achieve an even layer of fat, approximately ¼ inch thick, across the brisket. This thin layer of fat renders down during cooking, basting the meat and keeping it incredibly moist and tender, while also adding a rich depth of flavor. Trimming is easiest when the brisket is cold, as the fat is firm and easier to handle.

To safely and effectively trim the fat, use a sharp, flexible knife. Carefully slice away the thickest parts of the fat cap – the top layer of fat – until you have that consistent ¼-inch thickness. Pay attention to any excessively thick pockets or hard fat that won’t render well. Many briskets from the store may already have some trimming done by the butcher. If your brisket looks relatively lean and evenly marbled, you might only need minimal trimming. Don’t hesitate to ask your butcher to trim the fat for you; many are happy to provide this service.

How Much Liquid Do You Need in the Instant Pot?

For safe and effective pressure cooking in an Instant Pot, a minimum of 1 cup of liquid is generally required to build pressure. This recipe ensures you have more than enough, combining ¾ cup of beef broth, ⅓ cup of apple cider vinegar, and ⅓ cup of white wine, totaling a generous 1 ⅓ cups of flavorful liquid.

This ample liquid not only facilitates the pressure cooking process but also acts as the foundation for your delicious gravy. As the beef cooks under pressure, it releases its own natural juices, which mingle with the added liquids and aromatics. The result is a rich, concentrated cooking liquid that transforms into a luscious gravy, perfect for spooning over your tender brisket slices.

Understanding the Instant Pot Brisket Cook Time

One of the greatest advantages of using an Instant Pot for brisket is the significantly reduced cooking time. From start to finish, the entire process takes just under 2 hours, delivering results comparable to traditional methods that require many more hours.

Here’s a breakdown of the timing:

• Browning/Searing: Approximately 2-3 minutes per side, crucial for developing flavor and color.
• Pressure Buildup: This can vary based on the amount and temperature of the liquid and food, usually taking between 10-20 minutes. During this time, the Instant Pot heats up and seals to reach the set pressure.
• High-Pressure Cooking: 70 minutes. This is the core cooking time under pressure that tenderizes the brisket.
• Natural Pressure Release (NPR): 20 minutes. This crucial resting period allows the meat to reabsorb juices, preventing it from drying out and ensuring maximum tenderness.

Compare this to an oven-cooked brisket, which typically requires around 4 hours, or a smoked brisket, which can take 8-12 hours. The Instant Pot truly halves the effort and waiting time, making it an ideal method for busy schedules without compromising on quality.

How to Cut Brisket for Maximum Tenderness

After investing your time and effort into preparing a perfectly tender Instant Pot brisket, the way you slice it is paramount to ensuring every bite is a delightful experience. Incorrect slicing can make even the most tender brisket seem tough.

The key is to always slice the meat “across the grain.” The grain refers to the direction in which the muscle fibers run. You’ll typically see these as thin lines or creases across the surface of the cooked brisket. To slice against the grain, observe the direction of these fibers and then cut perpendicular to them.

Why is this so important? When you cut against the grain, you are effectively shortening the muscle fibers, making them much easier to chew and creating a more tender mouthfeel. If you cut with the grain, you’d be slicing parallel to these long fibers, leaving them intact and making the meat seem stringy and chewy. Use a very sharp knife to make clean, even slices, typically about ¼ to ½ inch thick, for the best presentation and eating experience.

Can I Make Instant Pot Brisket Ahead of Time?

Absolutely! Brisket is one of those fantastic dishes that often tastes even better the next day, after the flavors have had more time to meld and deepen. This makes it an ideal meal to prepare a day or two in advance for holidays, dinner parties, or family gatherings, reducing your stress on the day of the event.

To make it ahead, follow these steps:

1. Once the brisket has finished cooking in the Instant Pot, remove it and let it cool completely in its cooking juices. This allows the meat to reabsorb even more moisture and flavor.
2. Once cool, remove the brisket from the juices and store it in an airtight container in the refrigerator.
3. Store the cooking juices separately in another airtight container. Refrigerating the juices separately is key because it allows the fat to solidify on the surface. You can then easily skim off the cooled, hardened fat before reheating and making your gravy, resulting in a cleaner, richer sauce.
4. On the day you plan to serve, slice the brisket against the grain. Place the slices in a large roasting pan or an oven-safe dish. Pour the reserved, skimmed juices over the brisket.
5. Cover the dish tightly with foil and reheat in a preheated oven at 300 degrees F (150 degrees C) for about 30 minutes, or until the brisket is thoroughly warmed through.
6. While the brisket is reheating, gently warm the skimmed juices in a saucepan on the stove. Bring them to a simmer and reduce them to your desired gravy consistency. You can also thicken with a cornstarch slurry if preferred.

This make-ahead method ensures you have a delicious, stress-free brisket that’s ready to impress.

Serving Suggestions for Your Instant Pot Brisket

A perfectly cooked Instant Pot Brisket is a star on its own, but pairing it with complementary sides can elevate the entire meal. Here are some delicious serving suggestions to complete your feast:

• Classic Mashed Potatoes: Creamy, buttery mashed potatoes are an ideal partner, soaking up all the rich brisket gravy.
• Roasted Vegetables: A medley of roasted root vegetables like carrots, parsnips, and potatoes, or simpler green beans and asparagus, provides a fresh contrast.
• Creamy Polenta or Grits: For a comforting twist, serve your brisket over a bed of cheesy polenta or savory grits.
• Fresh Salad: A crisp green salad with a light vinaigrette can cut through the richness of the meat, offering a refreshing balance.
• Crusty Bread: Don’t forget some crusty bread to sop up every last drop of that incredible gravy.
• Coleslaw: A tangy coleslaw adds a crunchy, cool element that pairs wonderfully with the tender beef.

Troubleshooting Common Instant Pot Brisket Issues

While Instant Pot brisket is generally foolproof, a few common issues can arise. Here’s how to address them:

• Tough Brisket: If your brisket isn’t fall-apart tender, it likely needs more cooking time. The Instant Pot works by pressure, but for tough cuts like brisket, time is also a factor. Ensure you allowed for the full 70 minutes of high-pressure cooking and the 20-minute natural release. If it’s still tough, you can close the lid and cook for an additional 10-15 minutes at high pressure with another natural release.
• “Burn Notice”: This typically occurs when food is stuck to the bottom of the inner pot, or there isn’t enough liquid. Always ensure you thoroughly deglaze the pot after searing the meat and sautéing the vegetables. Scrape up all those browned bits before adding the liquid and starting the pressure cycle.
• Watery Gravy: If your gravy isn’t thick enough after simmering, you can easily thicken it. Create a cornstarch slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth. Whisk this mixture into the simmering gravy in the Instant Pot on SAUTE mode until it reaches your desired consistency.

With these tips, you can confidently create a perfect Instant Pot brisket every time!

Looking for More Instant Pot Culinary Adventures?

The Instant Pot is a versatile tool perfect for countless quick and delicious meals beyond brisket. Explore these other fantastic recipes to make the most of your pressure cooker:

• Instant Pot Pulled Pork: Tender, shredded pork perfect for sandwiches or tacos.
• Instant Pot Shrimp Boil: A flavorful and quick seafood feast.
• Instant Pot Meatballs: Juicy meatballs simmered in sauce in no time.
• Instant Pot Jambalaya: A comforting, one-pot Creole classic.
• Instant Pot Pork Chops with Mushroom Gravy: Succulent pork chops with a rich, creamy sauce.
• Instant Pot Beef Stew: A hearty and warming stew for chilly days.
• More Instant Pot Recipes…: Discover an array of other quick and easy pressure cooker dishes!

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Servings: 6

Prep Time: 20 mins

Cook Time: 1 hr 50 mins

Total Time: 2 hrs 10 mins

Instant Pot Brisket

Created By: Kat Jeter & Melinda Machado

Instant Pot brisket is the quickest way to get tender, tasty meat without sacrificing flavor. You’ll get a melt in your mouth beef in half the time!

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Ingredients

• 3 pounds Brisket, cut into two 1.5 pound pieces
• 3 teaspoons Kosher salt, divided
• 1 teaspoon Black pepper
• 1 tablespoon Olive Oil
• 1 large Onion, thinly sliced
• 2 large Carrots, cut into ¼ inch slices
• 1 stalk Celery, sliced
• 2 cloves Garlic, finely minced
• ⅓ cup White Wine
• ⅓ cup Apple cider vinegar
• ¾ cup Beef broth
• ⅓ cup Ketchup
• ¼ cup Brown Sugar
• 1 tablespoon Italian Seasoning
• 1 teaspoon Paprika

Instructions

1. Rub the outside of the roast with 2 teaspoons of salt and the black pepper.
2. Set your Instant Pot (IP) to SAUTE and add the olive oil.
3. Add the brisket to the pot, cut in half if needed to make it fit (if you do this you will need to brown in batches). Brown the meat on top and bottom, approximately 2-3 minutes per side. Once browned remove from the pot and set aside.
4. Add the onions, carrots, celery, and garlic to the pot and cook for 7 minutes, until the onions are tender.
5. Add the white wine and apple cider vinegar. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Make sure to get them all off so you don’t get a burn notice during cooking.
6. Press CANCEL to turn off the SAUTE function.
7. Add the beef broth, ketchup, brown sugar, Italian seasoning, salt, and paprika. Stir into the liquid.
8. Return the brisket to the pot placing it fat side up.
9. Lock the lid in place and turn the valve to SEALING. Set to cook on HIGH PRESSURE for 70 minutes.
10. When the timer goes off press CANCEL to stop cooking. Let the pot do a 20 minute natural release. Once done turn the valve to VENTING and release the remaining steam.
11. Unlock the lid and remove the brisket, placing it on a large platter and spoon the vegetables and juices over it.
12. Serve.

Nutrition

Serving: 8 ounces brisket

Calories: 464kcal

Carbohydrates: 19g

Protein: 48g

Fat: 19g

Saturated Fat: 6g

Cholesterol: 141mg

Sodium: 1602mg

Potassium: 995mg

Fiber: 2g

Sugar: 14g

Vitamin A: 4289IU

Vitamin C: 4mg

Calcium: 59mg

Iron: 5mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

Course: Main

Cuisine: American