Easy Instant Pot Brisket That Falls Apart Every Time

Name: Instant Pot Brisket
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 3 lbs brisket; 1 tbsp olive oil; 2 tsp smoked paprika; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp chili powder; 1/2 cup water; 1/2 cup bbq sauce (optional)

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Learn how to make perfectly tender Instant Pot Brisket in just 90 minutes! This easy pressure cooker brisket recipe delivers juicy, flavorful results with minimal prep time and maximum taste.

Sliced and shredded Instant Pot Brisket on a wooden cutting board, with a striped towel nearby. A plate with three black forks is partially visible in the upper left corner.

🍽️ This recipe serves 5-6 people, making it ideal for family dinners without massive leftovers. You can easily scale up or down based on your Instant Pot size and needs.

My 2 Best Tips For Making Instant Pot Brisket
Instant Pot Brisket Recipe
How To Make Instant Pot Brisket
Recipe FAQs
More Yummy Beef Recipes To Try

My 2 Best Tips For Making Instant Pot Brisket

Don’t Skip the Searing Step: That initial sear creates a flavorful crust through the Maillard reaction. Even just one minute per side adds incredible depth to your finished brisket. This caramelization is key to restaurant-quality results.

Let It Rest Before Slicing: Allow your brisket to rest for 5-10 minutes after cooking. This helps redistribute juices throughout the meat. Always slice against the grain for maximum tenderness – look for the direction of muscle fibers and cut perpendicular.

🩷 Melissa

What would traditionally take 8-12 hours in a smoker or slow cooker transforms into a 90-minute masterpiece in your Instant Pot. This pressure cooker method breaks down tough fibers quickly while locking in moisture.

Plus, the controlled environment of pressure cooking eliminates guesswork. No more worrying about temperature fluctuations or checking every hour – just set it and forget it for consistently tender brisket.

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Instant Pot Brisket

By: Melissa Griffiths

Learn how to make perfectly tender Instant Pot Brisket in just 90 minutes! This easy pressure cooker brisket recipe delivers juicy, flavorful results with minimal prep time and maximum taste.

Prep: 15

Cook: 1 30

Total: 1 45

Servings:

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Ingredients

Instructions

Pat your brisket dry with a paper towel. Once the brisket is mostly dry, coat it with olive oil. Sprinkle on the seasonings and then set your instant pot to sear/ saute on high.
Sear your brisket on each side for about a minute. You’re not worried about cooking the brisket, just adding some color.
Remove the brisket from the pot and add the water. Use a spatula to scrape any bits of brisket that are stuck to the pot.
Add the brisket back and pressure cook on high for 1 ½ hours followed by a quick pressure release. Allow the brisket to rest for 5-10 minutes after cooking.
Top with barbecue sauce if desired.

Notes

Cooking Tips:

Patting your brisket dry with paper towels is going to help the olive oil better adhere to the meat which in turn will help the spices adhere to the brisket better.
You can play around with the size of your brisket, just make sure it will fit in your instant pot.
Make sure you scrape the bottom of the instant pot with a spatula after adding the water. This is going to help remove any bits of meat that are stuck to the pot. If you skip this step then your instant pot might give you an error message when it tries to reach full pressure.

Serving & Leftovers:

You can serve your brisket sliced or shredded. Either way it will taste great. If you want to use barbecue sauce then I recommend removing the brisket from the instant pot when it is fully cooked. Brush the barbecue sauce on top and then broil your brisket on high for a few minutes, just until the sauce starts to bubble.
Any leftover brisket can be stored in the fridge for up to 4 days. Reheat a plate of brisket in the microwave for about 45-60 seconds, or until warm. It is important to note that microwaving your brisket will cause it to dry out a little bit.

Nutrition

Calories: 418kcal, Carbohydrates: 11g, Protein: 47g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 141mg, Sodium: 820mg, Potassium: 836mg, Fiber: 1g, Sugar: 8g, Vitamin A: 482IU, Vitamin C: 0.2mg, Calcium: 25mg, Iron: 5mg

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How To Make Instant Pot Brisket

A raw beef brisket sits on a white plate, ready to become Instant Pot Brisket, surrounded by bowls of barbecue sauce, oil, brown spices, granulated garlic, and salt on a white marble surface.

Step 1: Once the brisket is mostly dry, coat it with olive oil. Sprinkle on the seasonings and then set your instant pot to sear/saute on high.

A raw cut of beef brisket on a white plate, partially covered with a reddish-brown dry spice rub, ready to become tender Instant Pot Brisket on a white marble surface.

Step 2: Sear your brisket on each side for about a minute.

A seasoned piece of beef roast, perfect for Instant Pot Brisket, sits in the bottom of a white pot, partially browned on a marble countertop.

Step 3: Remove your brisket from the pot and add the water. Use a spatula to scrape any bits of brisket that are stuck to the pot.

A cooked piece of seasoned meat sits in brown broth inside a round white Instant Pot Brisket slow cooker, set on a white marble surface.

Step 4: Add the brisket back and pressure cook on high for 1 ½ hours followed by a quick pressure release. Enjoy with BBQ Sauce!

Recipe FAQs

Can I use a frozen brisket in my Instant Pot?

While possible, it’s not recommended. Frozen brisket won’t sear properly and will add significant time to reach pressure. For best results, thaw your brisket completely before cooking.

What’s the best cut of brisket for pressure cooking?

Look for a flat cut or point cut brisket with good marbling. The fat content helps keep the meat moist during pressure cooking. Avoid overly lean cuts as they may turn out dry.

How do I know when my brisket is done?

Your brisket should easily shred with a fork when fully cooked. The internal temperature should reach 195-205°F. If it’s still tough, pressure cook for an additional 15-20 minutes.