This Instant Pot beef brisket recipe makes mouthwatering, tender BBQ beef in record time! Whether you pile it on a bun, wrap it in a tortilla, or slather it in extra sauce, you\u2019ll be heading back for seconds!<\/p>\n
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\n<\/picture>\n<\/figure>\n<\/div>\nGrowing up in Texas, there are a handful of foods that remind me of \u201chome.\u201d<\/p>\n
There\u2019s the Mexican route that includes any and all tacos (including The Best Ground Beef Taco Meat<\/a> made with my Homemade Taco Seasoning<\/a>), Slow Cooker Refried Beans<\/a>, cheese enchiladas with Homemade Red Enchilada Sauce<\/a>, and Slow Cooker Carnitas<\/a> that are TO DIE FOR.<\/p>\n Then there\u2019s the BBQ route, which includes Instant Pot BBQ Chicken<\/a> on Homemade Buns<\/a> (you need those buns!) and our favorite Homemade BBQ Sauce Recipe<\/a>.<\/p>\n And fellow Texans will agree that it\u2019s hard to beat a BBQ brisket sandwich, dripping with BBQ sauce and on a warm toasted bun.<\/p>\n Thanks to this Instant Pot beef brisket recipe, I can re-create those amazing beef brisket sandwiches in record time (and without driving across multiple states)!<\/p>\n The fact that I used my Instant Pot to make this beef brisket recipe was a complete accident. I intentionally pulled the meat out the night before to thaw, but I forgot to get the Slow Cooker Brisket<\/a> started in the morning.<\/p>\n When my husband wandered into the kitchen in the middle of the afternoon asking what was for dinner, I sheepishly admitted I didn\u2019t know. He suggested using the Instant Pot \u2013 GENIUS!<\/p>\n I gave it a try using what I had on hand: homemade BBQ sauce. The result was an incredibly tender beef brisket that gave a traditionally smoked brisket a run for its money!<\/p>\n It\u2019s hard to call this recipe for a beef brisket an actual recipe when you only need two ingredients (plus water), but I know many people like to have the whole process spelled out for them.<\/p>\n Plus, there\u2019s a TON of flexibility in this recipe, giving you room to use what you have and save a trip to the grocery store.<\/p>\n Obviously, I think my Homemade BBQ Sauce<\/a> is pretty stinkin\u2019 amazing. It\u2019s the only BBQ sauce we eat!<\/p>\n I\u2019ve also skipped the brown sugar in the sauce and used half as much honey instead for an extra tangy barbecue sauce. It only takes about 15 minutes to make homemade BBQ sauce, but you can substitute any other BBQ sauce you might have.<\/p>\n You only need \u00bd cup for this beef brisket recipe, but if you are completely out, here\u2019s a good mixture to use instead. Simply mix in the Instant Pot so you don\u2019t dirty a bowl!<\/p>\n You could season brisket with your favorite dry rub before cooking too. I would cut back on the BBQ sauce and add additional water.<\/p>\n My pressure cooker brisket recipe calls for water because it\u2019s cheap and easy, but you can up the flavor profile by substituting with apple juice, orange juice, beef broth, beer, wine, or any other beverage. Just don\u2019t skip the liquid. You need it for the Instant Pot recipe!<\/p>\n I even made a pseudo juice using 2 Tablespoons of applesauce<\/a> and water! You only need \u00bc cup, so my advice would be to NOT purchase a separate liquid for this recipe, but to use up anything you might have lingering in the fridge.<\/p>\n The first time we made this pressure cooker beef brisket recipe, we used a massive 5-6 lb. cut of meat from Costco. It was AWESOME. The second time, we used a 3-4 lb. point cut of meat from Kroger. It was good, but you could tell that the cut wasn\u2019t as good as the Costco version.<\/p>\n If you have a Costco membership<\/a>, I recommend buying your meat there and either cutting it in half when you get home (freezing the other half for later) OR cooking the whole thing and freezing the cooked meat for later.<\/p>\n You can also cook the whole thing and eat BBQ beef brisket all week long, like we did. I won\u2019t judge.<\/p>\n Butcher Box<\/a> also has beef brisket cuts available. Although I have not tried their brisket, I\u2019ve been very impressed with their meat quality and service!<\/p>\n Butcher Box <\/strong>delivers grass-fed beef, pasture-raised and organic chicken, and heritage pork directly to your front door each month. You can read my honest review of Butcher Box here<\/a>, and how we make Butcher Box affordable here<\/a> to see if it\u2019s the right fit for you!<\/em><\/p>\n This simple recipe for a brisket in the Instant Pot comes together quickly!<\/p>\n Step 1. Combine the BBQ sauce<\/a> and water <\/strong>in the Instant Pot<\/a> and stir well.<\/p>\n Step 2. Add quartered brisket, fat side up. <\/strong>There\u2019s no need to sear the beef brisket first.<\/p>\n Step 3. Close the Instant Pot <\/strong>and turn the valve to \u201csealed.\u201d<\/p>\n Step 4. Press \u201cmanual\u201d or \u201cpressure cook\u201d,<\/strong> make sure the pressure level is on \u201chigh,\u201d and set the timer for 60 minutes. Note: A larger brisket cooks longer.<\/p>\n Step 5. When the timer goes off, <\/strong>let the pressure release naturally for 15-20 minutes (i.e. do nothing).<\/p>\n Step 6. After 15-20 minutes, you can turn the valve to \u201copen\u201d<\/strong> (carefully, as very hot steam will come out!) and let the rest of the pressure release. The brisket should be fork tender.<\/p>\n Step 7. Place brisket on a cutting board<\/a> and shred <\/strong>the Instant Pot brisket with two forks, or slice with a sharp knife against the grain.<\/p>\n Step 8. Serve with optional sliced onions. <\/strong>Pickles would be good too. And if you want to slather on more BBQ sauce, I\u2019m not stopping you!<\/p>\n If you\u2019re needing to keep warm for a gathering, place in a roasting pan or baking dish and cover with aluminum foil. Set in a warm oven until ready to serve!<\/p>\n Store any leftovers of this Instant Pot brisket recipe in an airtight container<\/a> in the refrigerator for up to 4 days or freeze for up to 3 months.<\/p>\n If you are planning ahead and you have the time, I recommend marinating your meat overnight for best results.<\/p>\n I know, I know \u2013 I just told you that I didn\u2019t have time for that. And usually, I don\u2019t! But if you\u2019re buying brisket just for this recipe, then put it in a large gallon resealable bag RIGHT THIS SECOND with a simple marinade: \u00bc cup apple cider vinegar<\/a> and a few pinches of kosher salt and black pepper.<\/p>\n You can either freeze it that way or let it sit until you\u2019re ready to make dinner. That little bit of vinegar will help to tenderize the meat before you cook it in the Instant Pot, giving you melt-in-your-mouth, fall-apart goodness!<\/p>\n The acidity of the BBQ sauce and the natural pressure release after the cooking time also help tenderize the beef brisket, making it turn out perfectly moist, juicy, and delicious, so marinating is just a bonus.<\/p>\n Once the Instant Pot beef brisket is done, you can either slice it or shred it.<\/p>\n I chose to shred it this go around because I feel like it stretches better (that\u2019s one of the tricks to stretching your meat at home<\/a> and making it last).<\/p>\n If you slice it, slice AGAINST the grain, which means to not slice the same way the grain is going. You might have small slices on the ends, but slicing against the grain is how you get tender pieces of meat!<\/p>\n No matter which way you choose, you can\u2019t go wrong\u2026<\/p>\n We\u2019re often told to \u201ceat more protein,\u201d but we aren\u2019t told how or why we need it. Our bodies use protein for so much more than just building muscle.<\/p>\n After increasing my protein, I found I\u2026<\/p>\n Beef brisket is a great way to have a protein-rich main dish to start building your plate. Depending on your specific macro goals, you can add a complex carbohydrate (like sweet potatoes<\/a>, brown rice<\/a>, or quinoa<\/a>), a bit of fat (like a drizzle of Lime Crema<\/a> or a hefty helping of Coleslaw<\/a>, which has fat in the dressing), and plenty of produce!<\/p>\n Want to learn more about macros, nutrition goals, and accurately tracking what you eat? Grab my free guide here<\/a> to start achieving your real body goals by eating the foods you love.<\/em><\/p>\n Beef brisket is a cut from the lower chest area of the cow, located near where the chest and leg meet. Because this is a muscle the cow uses often when moving, it\u2019s a tougher cut.<\/p>\n<\/div>\n<\/div>\n Because brisket can be a tougher cut of meat, low and slow is usually the way to go (low temperature over a longer period of time). That\u2019s why I love my Slow Cooker Brisket recipe<\/a>! However, one of the perks of using the Instant Pot is that you get that same tender texture in far less time!<\/p>\n<\/div>\n<\/div>\n Not necessarily. It usually falls somewhere in the middle compared to other cuts of beef: ground beef or sirloin will be more inexpensive than beef brisket, while ribeyes or filets will cost more.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Sign up for my FREE Fight Inflation Workshop<\/strong>\u00a0and learn simple strategies to save money, even with rising food costs!\n\t\t\t\t <\/div>\n<\/p><\/div>\nINSTANT POT BEEF BRISKET RECIPE<\/h2>\n
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INGREDIENTS FOR RECIPE FOR A BEEF BRISKET<\/h2>\n
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BBQ SAUCE<\/h2>\n
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WATER<\/h2>\n
BRISKET<\/h2>\n
INSTRUCTIONS HOW TO COOK RECIPE FOR A BRISKET IN INSTANT POT<\/h2>\n
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BEEF BRISKET INSTANT POT TIPS<\/h2>\n
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HOW TO SERVE INSTANT POT BRISKET<\/h2>\n
BEEF BRISKET IS A GREAT WAY TO GET MORE PROTEIN!<\/h2>\n
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BEEF BRISKET IN PRESSURE COOKER FAQS<\/h2>\n
What kind of meat is brisket?<\/h3>\n
What is the very best way to cook a beef brisket?<\/h3>\n
Is brisket a cheap cut of meat?<\/h3>\n
MORE DELICIOUS INSTANT POT BEEF RECIPES<\/h2>\n
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Fight Inflation Workshop!<\/h4>\n