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    Home » Instant Pot Beef Recipes » Instant Pot Barbecue Brisket

    Instant Pot Barbecue Brisket

    Published: Jan 28, 2022 · Modified: Feb 18, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Instant Pot Barbecue Brisket is a tender, shredded beef brisket recipe that’s made entirely in the electric pressure cooker/multicooker.

    Barbecue brisket on a piece of Texas toast.

    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

    Piece of brisket with seasonings on it.

    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 SAUTE on the Instant Pot. When it shows HOT, add the oil and swirl to coat inner pot.

    Seared brisket in an instant pot 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 to the pot and sauté for about 3 minutes, or until the onion has softened.

    Press CANCEL. Pour in the broth.

    Glass bowl with two forks shredding brisket.

    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 the liquid to the pot along with the shredded brisket.

    Stir in barbecue sauce.

    Shredded beef brisket in an instant pot inner pot.

    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.
    Beef brisket topped with barbecue sauce and pickle chips.

    Make ahead

    Prepare the recipe through step 5. Place the seasoned brisket pieces in a resealable baggie.

    Refrigerate for up to 24 hours.

    Beef brisket sandwich topped with coleslaw and pickle chips.

    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.

    More Instant Pot beef recipes!

    • Instant Pot Sweet and Sour Brisket
    • Instant Pot Mississippi Pot Roast
    • Instant Pot Pot Roast with Potatoes and Carrots
    • Instant Pot Corned Beef and Cabbage

    If you’ve tried this Instant Pot barbecue brisket recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

    You can FOLLOW ME on PINTEREST or FACEBOOK even more delicious food.

    Barbecue brisket on a piece of Texas toast.

    Instant Pot Barbecue Brisket

    Smokey beef brisket made in the Instant Pot.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour 30 minutes
    Pressure Release: 25 minutes
    Total Time: 2 hours 20 minutes
    Servings: 8 servings
    Calories: 352kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Electric Pressure Cooker

    Ingredients

    • 1 teaspoon chili powder
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon smoked paprika
    • ½ 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 SAUTE 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

    Serving: 1serving | Calories: 352kcal | Carbohydrates: 17g | Protein: 36g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1201mg | Potassium: 695mg | Fiber: 1g | Sugar: 13g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 4mg
    Tried this recipe?Leave me a comment below to let me know!
    « Instant Pot Sweet and Sour Brisket
    Instant Pot Ground Beef Gyros »

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    Reader Interactions

    Comments

    1. Lily

      February 08, 2022 at 4:35 pm

      5 stars
      My hubby was suspect, but this made him an instapot believer!

      Reply
      • Kate

        February 09, 2022 at 5:12 am

        I'm so glad!

        Reply

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