Instant Pot brisket is beef brisket pressure-cooked with broth, onion, garlic, and seasonings until tender enough to slice or shred. For a 2½- to 3-pound (1.1- to 1.4-kg) piece, cook it at high pressure for 75 minutes, then allow a 20-minute natural release; the exact time depends more on thickness and tenderness than weight alone.
Ingredients
- 1 brisket flat, 2½ to 3 lb (1.1 to 1.4 kg), trimmed of excess hard fat
- 2 tsp kosher salt (about 8 to 10 g), or to taste
- 1 tsp black pepper (2 g)
- 1 tsp smoked paprika (2 g)
- 1 tsp garlic powder (3 g)
- 2 tbsp neutral oil, such as canola (30 ml)
- 1 large yellow onion, sliced (about 250 g)
- 4 garlic cloves, finely chopped (about 12 g)
- 1 cup unsalted beef broth (240 ml)
- 2 tbsp tomato paste (30 g)
- 1 tbsp Worcestershire sauce (15 ml)
- 1 tbsp apple cider vinegar (15 ml)
- 1 tbsp packed brown sugar (12 g)
- 1 bay leaf
- 1 tbsp cornstarch (8 g) mixed with 1 tbsp cold water (15 ml), optional, for thickening the sauce
Instructions
- Season and prepare the brisket. If the brisket is very large for your pressure cooker, cut it across the grain into two pieces that fit comfortably; do not force the lid closed over an overfilled pot. Pat the meat dry. Mix the salt, pepper, smoked paprika, and garlic powder, then rub the mixture over all sides. Slice the onion and chop the garlic. This prep takes about 20 minutes, including seasoning and arranging the ingredients.
- Brown the brisket. Select Sauté and heat the oil in the Instant Pot. When it is hot, brown the brisket in batches, about 4 to 5 minutes per side, until it has a deep brown surface. Use tongs to turn it, and avoid crowding the pot. Transfer the meat to a plate. Browning adds savory flavor, but it does not cook the center through; the pressure-cooking step finishes the meat.
- Cook the aromatics. Add the onion to the pot and sauté for about 3 minutes, scraping up browned bits with a wooden spoon. Stir in the garlic and tomato paste and cook for 1 minute. Pour in the broth, Worcestershire sauce, vinegar, and brown sugar, scraping the bottom thoroughly so no stuck-on bits remain. Add the bay leaf.
- Pressure-cook. Return the brisket to the pot, placing the thicker piece toward the bottom if you cut it in two. Lock the lid, set the valve to Sealing, and cook at High Pressure for 75 minutes for a 2½- to 3-pound brisket that is roughly 2 to 3 inches (5 to 7.5 cm) thick. Allow about 10 minutes for the cooker to come to pressure before the timer begins. The displayed 75 minutes is the actual pressure-cooking time, not the entire time in the pot.
- Let pressure release naturally. When cooking ends, leave the pot undisturbed for a 20-minute natural release, then carefully vent any remaining pressure according to your cooker’s instructions. Open the lid away from your face. Transfer the brisket to a cutting board and check the thickest part with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; brisket cooked until tender will typically be well above that temperature. For tenderness, a fork should slide into the meat easily. If it is still firm, return it to the pot and cook at High Pressure for another 10 to 15 minutes, followed by a 10-minute natural release.
- Rest and slice. Cover the brisket loosely with foil and let it rest for 10 minutes. Identify the direction of the muscle fibers and slice across the grain into slices about ¼ inch (6 mm) thick. Cutting against the grain shortens the fibers, making each slice easier to bite. If it falls apart instead of slicing neatly, serve it in chunks or shred it with two forks.
- Finish the sauce. Remove and discard the bay leaf. Skim excess fat from the surface of the cooking liquid, if desired. Select Sauté and simmer the liquid for about 10 minutes to concentrate its flavor. For a thicker sauce, stir the cornstarch slurry again, whisk it into the simmering liquid, and cook for 1 to 2 minutes until glossy. Spoon the sauce over the sliced brisket or serve it alongside.
Tips
- Use tenderness, not the clock alone, as your guide. Brisket is a working muscle, and pieces of equal weight can have different thicknesses and connective tissue. Start with the recommended 75 minutes, then add short pressure-cooking intervals if a fork meets resistance. A few extra minutes can make a bigger difference to texture than simply extending the first cook without checking.
- Keep the pot’s liquid and capacity in mind. Use at least the minimum liquid required by your particular cooker; this recipe includes 1 cup (240 ml) of broth. Follow the manufacturer’s fill line, especially if doubling the recipe, and make sure the valve and sealing ring are clean. The meat does not need to be submerged, but it should sit in the cooking liquid.
- Adjust salt for your broth and sauce. Unsalted broth gives you better control. If using regular salted broth, reduce the kosher salt slightly, then taste the finished sauce before adding more. Worcestershire and the cooking liquid both add savory, salty notes as the sauce reduces.
- Choose the right cut and shape. A brisket flat is leaner and gives neater slices; a point has more fat and tends to be richer and more forgiving. Trim away thick, hard fat but leave a thin layer. If the piece is awkwardly long, cut it into sections rather than folding it tightly inside the pot.
Serving Suggestions
Serve slices with the pressure-cooker sauce over mashed potatoes, buttered egg noodles, rice, or soft polenta to catch the juices. Roasted carrots, green beans, cabbage, or a crisp salad balance the rich beef. For a casual meal, pile sliced or shredded brisket into toasted rolls with pickles and a spoonful of sauce. Warm tortillas, slaw, and a little extra vinegar make another easy serving option. If serving family-style, keep the brisket in larger pieces until just before eating so it stays moist, then slice across the grain and pass the sauce separately.
Variations
Barbecue-style: Replace the tomato paste and brown sugar with ½ cup (120 ml) of your preferred barbecue sauce, and reduce the Worcestershire to 2 tsp (10 ml). Pressure-cook as directed, then brush the cooked brisket with more sauce. For a browned, tacky finish, place it under a hot oven broiler for a few minutes, watching closely so the sauce does not burn.
Red wine and herbs: Replace ½ cup (120 ml) of the broth with dry red wine, and add 1 tsp dried thyme (1 g). The wine brings a deeper, less sweet flavor; use broth instead if you prefer not to cook with wine. Keep the total liquid volume appropriate for your pressure cooker.
More onion-forward: Use two medium onions (about 350 g total) and add ½ tsp ground cumin (1 g) for a savory variation. For a mild kick, add ¼ tsp cayenne (about 0.5 g). These changes affect the seasoning, not the pressure-cooking time.
Gluten-free option: Check the Worcestershire sauce and beef broth labels, as some products contain gluten or are made with ingredients you may need to avoid. Use certified gluten-free alternatives, and thicken the sauce with the cornstarch slurry rather than flour.
Storage and Reheating
Refrigerate leftover brisket within 2 hours of cooking. Store it with some sauce in a shallow, covered container for 3 to 4 days. Keeping the meat in larger pieces, rather than slicing everything in advance, helps limit drying; slice only what you plan to serve when convenient. For longer storage, freeze brisket and sauce in airtight, freezer-safe containers for up to 3 months for best quality. Thaw it in the refrigerator before reheating.
Reheat sliced brisket gently in a covered saucepan over low heat with a splash of broth or sauce, or warm it in a covered oven-safe dish at 300°F (150°C) until hot throughout. For a single portion, use a microwave-safe dish, cover loosely, and heat in short bursts, turning or stirring as appropriate. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid prolonged high heat, which can dry out the slices.
Frequently Asked Questions
How long does brisket take in an Instant Pot?
For a 2½- to 3-pound (1.1- to 1.4-kg) brisket flat about 2 to 3 inches (5 to 7.5 cm) thick, use 75 minutes at High Pressure, then wait 20 minutes before releasing any remaining pressure. Allow extra time for the cooker to come to pressure and for browning, resting, and sauce-making. The recipe’s approximate total time is 2 hours 40 minutes, not just the programmed pressure time.
Does brisket cook faster if I cut it into smaller pieces?
Smaller or thinner pieces can become tender sooner because heat reaches their centers more quickly, but thickness and shape matter more than weight alone. For pieces substantially thinner than the brisket described here, check tenderness earlier rather than assuming the full time is necessary. If you cut a brisket into two thick sections to fit the cooker, begin with the stated timing and check the thickest section afterward.
Why is my Instant Pot brisket tough?
It may simply need more time under pressure. Brisket can be safely cooked yet still feel firm because its connective tissue has not softened enough for the texture you want. Add 10 to 15 minutes at High Pressure and allow a 10-minute natural release before checking again. Also slice across the grain; slicing with the fibers can make otherwise tender meat seem chewy.
Can I cook brisket from frozen in the Instant Pot?
For this recipe, thaw the brisket in the refrigerator first. A frozen, thick piece cannot be browned or seasoned evenly, and its cooking time is harder to predict. Thawing also makes it easier to place the meat safely in the cooker and to check tenderness and temperature reliably.
Should I use a natural or quick release for brisket?
Use a 20-minute natural release, then vent the remaining pressure carefully. The gradual release gives the meat time to relax and helps avoid a sudden boil of hot liquid and fat. A quick release immediately after the timer ends is not the best choice for this large, braised cut; if the brisket is still firm after cooking, add more pressure time rather than trying to fix it with a longer release.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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