Instant Pot Barbecue Brisket is a tender, shredded beef brisket recipe that’s made entirely in the electric pressure cooker/multicooker.
Brisket is made for the Instant Pot! This barbecue beef brisket recipe makes tender beef brisket entirely in the Instant Pot.
The brisket is super easy to make and takes almost no prep! And the beef is delicious!
It’s nicely seasoned and has a good bit of smokiness from the spices, sauce, and liquid smoke.
How to make
Step 1: In a small bowl, stir together the chili powder, salt, pepper, paprika, and garlic powder.
Step 2: Pat the brisket dry with paper towels. Trim the fat cap to ¼ inch thick.
Step 3: Cut the brisket in two to three large pieces to fit into the pot. Sprinkle the seasoning all over the brisket.
At this point, you can transfer the brisket to a 1 gallon resealable bag and refrigerate for up to 1 day.
Step 4: Press saute on the Instant Pot. When it shows hot, add the oil and swirl to coat inner pot.
Step 5: Add one piece of the brisket fat side down to the pot and sear for about 5 minutes, until browned. Transfer the brisket to a plate, then repeat with the second (or second and third) piece(s).
Step 6: Add the onion to the pot and sauté for about 3 minutes, or until the onion has softened.
Step 7: Press cancel. Pour in the broth.
Step 8: Scrape up any browned bits from the bottom of the pot. Return the brisket pieces to the pot, fat side up.
Step 9: Close and lock the lid. Turn the pressure release valve to sealing.
Step 10: Select manual high pressure and adjust the cooking time to 75 minutes. When the cooking time ends, let the pressure release naturally for 25 minutes.
Step 11: Turn the pressure release valve to venting to release any remaining pressure. Remove the brisket and shred with two forks.
Step 12: Pour the cooking liquid into a fat separator. Return the liquid to the pot along with the shredded brisket.
Step 13: Stir in barbecue sauce.
Tips
- Chili powder: I really like ancho chili powder for this brisket. It is milder and smokier than regular chili powder.
- Kosher salt: Sea salt would make a good substitute. Or 1 teaspoon of table salt.
- Beef broth: I like to use reduced-sodium beef broth.
- Barbecue sauce: Choose a barbecue sauce that you like. Pick a brown sugar or honey sauce for a sweeter brisket or a spicy sauce for a bit of heat.
- Liquid smoke: Feel free to adjust the amount of liquid smoke to your liking.
Make ahead
Prepare the recipe through step 5. Place the seasoned brisket pieces in a resealable baggie.
Refrigerate for up to 24 hours.
Serving suggestions
I like to serve this barbecue brisket on a piece of Texas toast with extra barbecue sauce on top.
I also serve the brisket topped with pickle chips and coleslaw.
Instant Pot Barbecue Brisket
Equipment
Ingredients
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 3 – 4 pounds beef brisket
- 1 tablespoon vegetable oil
- 1 large yellow onion sliced
- 1 teaspoon brown sugar
- 1 cup beef broth
- 1 cup barbecue sauce plus more for serving
- 1 teaspoon liquid smoke
Instructions
- In a small bowl, stir together the chili powder, salt, pepper, paprika, and garlic powder.
- Pat the brisket dry with paper towels.
- Trim the fat cap to ¼ inch thick.
- Cut the brisket in two to three large pieces to fit into the pot.
- Sprinkle the seasoning all over the brisket.
- At this point, you can transfer the brisket to a 1 gallon resealable bag and refrigerate for up to 1 day.
- Press sauté on the Instant Pot.
- When it shows hot, add the oil and swirl to coat inner pot.
- Add one piece of the brisket fat side down to the pot and sear for about 5 minutes, until browned.
- Transfer the brisket to a plate, then repeat with the second (or second and third) piece(s).
- Add the onion and the brown sugar to the pot and sauté for about 3 minutes, or until the onion has softened.
- Press cancel.
- Pour in the broth.
- Scrape up any browned bits from the bottom of the pot.
- Return the brisket pieces to the pot, fat side up.
- Close and lock the lid.
- Turn the pressure release valve to sealing.
- Select manual high pressure and adjust the cooking time to 75 minutes.
- When the cooking time ends, let the pressure release naturally for 25 minutes.
- Turn the pressure release valve to venting to release any remaining pressure.
- Remove the brisket and shred with two forks.
- Pour the cooking liquid into a fat separator.
- Return 2 cups of the cooking liquid to the pot along with the shredded brisket.
- Stir in barbecue sauce and liquid smoke.
Notes
- Chili powder: I really like ancho chili powder for this brisket. It is milder and smokier than regular chili powder.
- Kosher salt: Sea salt would make a good substitute. Or 1 teaspoon of table salt.
- Beef broth: I like to use reduced-sodium beef broth.
- Barbecue sauce: Choose a barbecue sauce that you like. Pick a brown sugar or honey sauce for a sweeter brisket or a spicy sauce for a bit of heat.
- Liquid smoke: Feel free to adjust the amount of liquid smoke to your liking.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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My hubby was suspect, but this made him an instapot believer!
I’m so glad!