Making brisket usually means turning on the oven for hours. With the Instant Pot you can get a similar result in about 90 minutes of pressure cooking plus a short rest. This Instant Pot Brisket version uses a simple dry rub, onions, garlic and broth. It is written for home cooks in the USA who want a family style dinner, holiday meat, or meal prep protein that still tastes fresh. It also fits nicely with the savory main dishes already on ZikoRecipes like beef cheek meat so tender you will fall in love, slow cooker country style ribs, and even our 3 ingredient BBQ sauce if you want a sweeter finish.
The idea is simple. We season, we sear, we cook under pressure, then we slice or shred. You can serve it with classic sides like the Thanksgiving sides collection on the site, or pair it with cozy bowls like 4 ingredient potato soup for a full meal. We will also include storage, reheating and leftover ideas so the brisket stays safe. For food safety guidance you can compare your reheating plan with the USDA Food Safety and Inspection Service.
Why This Instant Pot Brisket Works
How the pressure cooker makes brisket tender
Brisket is a tough cut. It needs time so the connective tissue can break down. The Instant Pot does that faster because it cooks under pressure. Instead of 4 to 5 hours in the oven you can cook a 3 to 4 pound brisket in about 75 to 90 minutes on High Pressure plus 15 minutes natural release. This is very helpful on busy days or when you already use the oven for baking sweets like strawberry cheesecake dump cake or sweet potato bread from the site.
When to make Instant Pot brisket for family dinners
You can make it the same day for dinner. You can also cook it early in the morning, chill it in its liquid, then reheat right before guests arrive. Resting in the liquid helps the slices stay moist. This is useful for parties where you also serve big flavors like roasted red pepper sauce or a rice bowl such as the street corn chicken rice bowl.
Best beef cut for Instant Pot brisket
Most stores sell brisket in two main parts. The flat is leaner and good for clean slices. The point has more fat and is better for shredding. Pick the flat if you want to plate it like a classic American dinner. Pick the point if you plan sliders, tacos, or to serve it beside one pot dinners and skillet meals that already live on ZikoRecipes like garlic parmesan chicken pasta. Trim only the very thick hard fat.
Flavor built in the pot
We brown the meat first. Then we sauté onion and garlic in the same pot. This gives us browned bits on the bottom. When we add broth and a little apple cider vinegar, we lift those bits and create a rich cooking base. Later we can reduce this liquid to make a sauce for the meat. If you like to finish with a sweeter note, you can stir in a few spoons of the 3 ingredient BBQ sauce that is already published on the site.
Instant Pot Brisket Ingredients and Easy Swaps
Core ingredients for Instant Pot beef brisket
The star is a 3 to 4 pound beef brisket. Choose a flat if you want neat slices. Choose a point if you want juicy meat for sandwiches or tacos. Trim only the thick outer fat. Keep a thin layer so the meat does not dry out. If you ever cook other beef recipes on ZikoRecipes like slow cooker steak bites or steelhead trout for seafood nights, you already know that the cut and the trim make the biggest difference.
For the rub you need kosher salt, black pepper, smoked or sweet paprika, garlic powder, onion powder and brown sugar. This gives a balanced barbecue style taste without needing a smoker. If you want a sweeter serve for the family you can finish the cooked brisket with the 3 ingredient BBQ sauce that is already on the site.
Liquid, onion and garlic for pressure cooker brisket
Onion and garlic go in the pot after searing the meat. They pick up the browned bits. Then we add 1 and 1 half cups of low sodium beef broth and 2 tablespoons of apple cider vinegar. The vinegar helps tenderize and it gives the sauce a small bright note. This is close to how we build flavor in other savory recipes on ZikoRecipes such as roasted red pepper sauce and crock pot potatoes.
If you do not have beef broth you can use chicken broth. If you need to keep the recipe as clean as possible for your family you can even use water but you must reduce the sauce later so it is not weak. For guidance on safe broth handling you can read the USDA food safety page.
Flavor boosters for a BBQ style Instant Pot brisket
You can add 2 to 3 tablespoons of ketchup or barbecue sauce right in the pot. This gives you a thicker, redder sauce at the end. You can also add 1 tablespoon of Worcestershire sauce. If you are serving someone who needs a halal friendly version you can skip Worcestershire and just add more paprika and a small spoon of honey. A drop of liquid smoke will make it taste closer to outdoor BBQ.
If you want the brisket to match a holiday table with classic Thanksgiving sides from ZikoRecipes you can keep the liquid simple. Use broth, onion and garlic. Then reduce it and pour it over the sliced meat.
Equipment you need for Instant Pot brisket
A 6 quart Instant Pot is enough for a 3 to 4 pound brisket. If your piece is longer than the pot, cut it in two and stand the pieces side by side. An 8 quart pot also works. Add a little more broth so the bottom does not scorch. You will also need tongs, a cutting board and a good knife. If you plan to reduce the sauce outside the Instant Pot, keep a small saucepan ready.
How to Cook Instant Pot Brisket Step by Step
Season and sear the brisket in the Instant Pot
Pat the brisket dry with paper towels. Mix the kosher salt, black pepper, paprika, garlic powder, onion powder and brown sugar. Rub this mix all over the meat so every side is coated. Turn the Instant Pot to Sauté. Add a little oil. When it is hot, place the brisket in the pot and sear on both sides until browned. This helps flavor the final sauce. If the piece is large, cut it in two and sear in batches. You will use the same technique that makes other ZikoRecipes dinners taste rich, like the ground beef stroganoff and the one pot dinners collection.
Remove the browned brisket to a plate. Keep the pot on Sauté.
Build the broth base for pressure cooker brisket
Add the sliced onion to the pot. Stir and scrape to pick up the browned bits from the bottom. Add the smashed garlic. Cook 1 to 2 minutes until the onion softens. Pour in 1 and 1 half cups of low sodium beef broth and 2 tablespoons of apple cider vinegar. Scrape again so the bottom is clean. This step is important because the Instant Pot can give a burn message if the bottom is dirty.
If you want a sweeter result, stir in 2 to 3 tablespoons of the 3 ingredient BBQ sauce from the site. This gives a similar finish to other BBQ style recipes already published. SITEMAP
Cook Instant Pot brisket by weight and rest
Place the brisket back in the pot, fat side up. If you cut it in half, place the pieces side by side. Lock the lid. Set the valve to sealing. Cook on High Pressure using these times.
- 2 to 3 pound brisket: 60 to 70 minutes, then natural release 15 minutes
- 3 to 4 pound brisket: 75 to 85 minutes, then natural release 15 minutes
- 5 to 6 pound brisket, cut in half: 100 to 110 minutes, then natural release 15 minutes
Natural release is important. It lets the fibers relax so the meat is tender. If after slicing the meat still feels a bit firm, return it to the pot with 1 half cup broth and cook 10 to 15 minutes more. This is safer than serving tough meat.
For food safety and holding temperatures you can review the guidance from the USDA Food Safety and Inspection Service. This confirms that cooked beef should be kept hot above 140°F and cooled fast when you store it.
Slice or shred Instant Pot brisket and reduce the sauce
Lift the brisket out of the pot and place it on a board. Let it rest 10 to 15 minutes. Slice across the grain for neat pieces. If you want to shred it for sandwiches or for bowls you can pull it with two forks.
Turn the Instant Pot to Sauté again. Let the cooking liquid simmer for 5 to 10 minutes so it gets thicker. Taste and add salt if needed. Spoon this sauce over the sliced meat. You can serve it right away with sides from the site such as refreshing cucumber tomato salad, taco salad bowl or even a warm roasted veggie grain bowl for balance. SITEMAP
Serving Instant Pot Brisket, Variations and Leftovers
How to serve Instant Pot brisket with ZikoRecipes sides
- This brisket is rich, so it pairs well with something fresh, crunchy or starchy. You can serve it with the refreshing cucumber tomato salad to add brightness and a bit of juice to the plate.
- If you want a heartier meal, make the roasted veggie grain bowl and slice the brisket on top.
- For a make ahead lunch box, try it with Mediterranean chickpea salad because the protein and fiber hold up well in the fridge.
If you are building a weekend menu with several dishes from ZikoRecipes, this brisket can be the main plate, while the slow cooker country style ribs, the cowboy meatloaf and potato casserole and the blackstone recipes stay as alternatives for guests who like grilled flavors.
Sauce options for pressure cooker brisket
You already have a good sauce in the pot. Reduce it for 5 to 10 minutes and pour it over the meat. If your family likes sweet and smoky flavors, mix in a few spoons of the 3 ingredient BBQ sauce so the taste matches other BBQ style recipes on the site.
You can also blend the cooked onions into the liquid for an onion gravy. This is nice when you serve the brisket beside sweet potato casseroles or fall sides.
If you want to check safe holding temperatures for hot meat, you can review the guidance from the USDA Food Safety and Inspection Service at fsis.usda.gov. This helps when you serve buffet style.
Leftover Instant Pot brisket meals
Leftover instant pot brisket is very flexible. You can:
- Shred it and serve it in bowls with healthy salad bowls from the site.
- Pile it on toasted bread, spoon over sauce and add a spoon of tahini sauce for something different.
- Add it to taco salad bowl for a Tex Mex style lunch.
- Toss it with roasted veggies and grains for a second day dinner.
Special variations
- Holiday version. Keep the sauce plain and serve the sliced brisket with Thanksgiving sides, cornbread, and maybe a sweet potato dish. This works well when you need a second main next to turkey.
- BBQ sandwich version. Shred the meat, mix with sauce, serve on buns, add slaw, offer extra 3 ingredient BBQ sauce.
- Leaner version. Use the flat, trim more fat, and reduce the sauce longer.
- Mild for kids. Skip vinegar, skip smoked paprika, use sweet paprika instead.
Next we will store, freeze and reheat the brisket so it stays juicy.
Make Ahead, Storage, and Reheating
Make ahead for busy days
You can cook the whole brisket up to 2 days before serving. Let it cool in the cooking liquid so it does not dry out. Transfer meat and liquid to a covered container. Keep it in the fridge. This is very useful when you want to serve several dishes from ZikoRecipes at once, for example a Panda Express copycat side, a salad like Greek yogurt dressing over mixed greens, and this brisket as the main plate.
Store and freeze pressure cooker brisket safely
- Fridge: 3 to 4 days in a sealed container, always with some of the sauce.
- Freezer: up to 3 months. Slice or shred, then freeze in a bag with a ladle of sauce.
For safe cooling and storage you can check the USDA guide which explains how to cool cooked meat quickly.
Reheat Instant Pot brisket without drying it
- Oven method: put sliced brisket in a baking dish, pour in sauce, cover, bake at 300°F for 15 to 20 minutes.
- Stovetop method: warm slices in a skillet with sauce over low heat until hot.
- Instant Pot method: put brisket in a heatproof dish, add 1 cup water to the pot, set the dish on the trivet, cook on High for 5 minutes, quick release.
These gentle methods keep the fibers from tightening.
Food safety resources for cooked beef brisket
Always cool the meat within 2 hours. Always reheat to at least 165°F in the thickest part. If you want more details you can read the University of Minnesota Extension page on food safety. This helps when you cook big batches for meal prep.
Instant Pot brisket FAQs
Yes. Searing builds flavor but you can skip it if you are in a hurry. Add 1 extra tablespoon of smoked paprika and 1 tablespoon of ketchup in the liquid so the sauce still has depth.
Put it back in the pot with 1 half cup broth and cook for 10 to 15 minutes more on High Pressure, then let it rest again. Some cuts from the point end need extra time.
Yes. Season and sear the same way, then cook a 3 pound chuck roast for about 60 minutes on High with natural release. Serve it with sides from the site like crock pot potatoes or taco salad bowl.
Stir 2 tablespoons honey and 1 teaspoon chipotle in adobo into the cooking liquid before pressure cooking. Reduce it after cooking and pour over the meat.
Root vegetables can overcook if you add them at the start. Pressure cook the meat first. Remove it. Add potatoes or carrots to the liquid. Cook 3 to 4 minutes on High. This keeps them firm.
Yes. Keep the sauce plain. Serve with Thanksgiving sides, roasted veggie grain bowl and one of the easy cakes from the sitemap like lemon olive oil cake
Instant Pot Brisket
Equipment
- 6 quart Instant Pot
- Tongs
- Cutting board
- Knife
- Small saucepan
Ingredients
- 3 to 4 lb beef brisket, flat or point, trimmed
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar
- 1 tbsp oil
- 1 large onion, sliced
- 3 cloves garlic, smashed
- 1.5 cups low sodium beef broth
- 2 tbsp apple cider vinegar
- 1/4 to 1/2 cup BBQ sauce for serving, optional
Instructions
- Pat the brisket dry. Mix salt, pepper, paprika, garlic powder, onion powder and brown sugar. Rub all over the brisket.
- Set Instant Pot to Sauté. Add the oil. Sear brisket on both sides until browned. Remove to a plate.
- Add onion and garlic to the pot. Sauté 1 to 2 minutes.
- Add broth and apple cider vinegar. Scrape the bottom so no browned bits stay stuck.
- Return the brisket to the pot, fat side up. Close lid and set valve to sealing.
- Cook on High Pressure for 75 to 90 minutes depending on weight. Let the pressure release naturally for 15 minutes.
- Remove brisket and rest 10 to 15 minutes. Slice across the grain or shred.
- Turn pot to Sauté. Simmer the cooking liquid 5 to 10 minutes to thicken. Spoon over the meat. Add BBQ sauce if you like.
Notes
SERVING: 225 g | CALORIES: 540 kcal | CARBOHYDRATES: 9 g | PROTEIN: 49 g | FAT: 33 g | SATURATED FAT: 12 g | CHOLESTEROL: 160 mg | SODIUM: 980 mg | POTASSIUM: 890 mg | FIBER: 1 g | SUGAR: 6 g | VITAMIN A: 520 IU | VITAMIN C: 4 mg | CALCIUM: 40 mg | IRON: 5 mg
Notes
- 2 to 3 lb brisket: 60 to 70 minutes
- 3 to 4 lb brisket: 75 to 85 minutes
- 5 to 6 lb brisket (cut in half): 100 to 110 minutes
- For shreddable meat add 10 minutes
- Store in fridge 3 to 4 days in sauce
- Freeze up to 3 months
- Use the flat cut for neat slices, or the point cut for shreddable meat.
- Add BBQ sauce for a sweeter finish, or blend the onions into the sauce for a gravy-style version.
- Store leftovers with sauce for best results and reheat gently.
Conclusion and Call to Action
Instant Pot brisket is one of those keeper recipes. You get the flavor of a long braise in a short amount of time. You can slice it for dinner, shred it for sliders, or freeze it for later. It also fits perfectly inside the main dish structure of ZikoRecipes where we mix comfort food, copycat recipes and fresh sides. If you already love our roasted veggie grain bowl, taco salad bowl, or Thanksgiving sides, this brisket can sit right beside them and make the meal feel complete.
