Tender Instant Pot Beef Brisket in 90 Minutes

This Instant Pot beef brisket turns a tough cut into something so tender it barely holds together, in a fraction of the time it would take in the oven. A quick sear, a simple spice rub, and the pressure does the rest.

You get spoon-tender slices with a rich, savory gravy that tastes like it simmered all day. It’s the kind of meal that feels like a celebration, but it’s hands-off enough for a weeknight.

Why This Brisket Method Never Fails Me

The Instant Pot cuts a full day’s cook down to about an hour under pressure, and the sealed environment traps every bit of moisture. The result is brisket that’s sliceable but tender enough to shred with a fork.

I love that the gravy builds itself from the cooking liquid—no extra pan, no whisking flour at the end unless you want it thicker. You just lift the lid on deep, savory flavor and a sauce that honestly tastes like it came from a weekend roast.

Ingredients

• 3 to 4 lb beef brisket (flat cut): flat cut gives even slices; point end is fattier and shreds more easily
• 1 tbsp kosher salt: use half that amount if you only have fine table salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 2 tbsp olive oil: or any neutral oil with a high smoke point
• 1 large yellow onion, sliced into half-moons
• 4 cloves garlic, minced
• 1 cup beef broth: low-sodium lets you control the salt
• 2 tbsp soy sauce: tamari works for gluten-free
• 1 tbsp Worcestershire sauce: provides a deep, savory backbone
• 2 tbsp tomato paste: adds body and a subtle tang
• 2 bay leaves
• 2 tbsp cornstarch mixed with 2 tbsp cold water (optional): only if you like a thicker gravy

Variations and Substitutions

• Swap the protein: a chuck roast works here. Cut it into large chunks and increase the pressure cook time to 70 minutes so the connective tissue breaks down.
• Add a sweet note: stir 1 tbsp brown sugar into the broth before pressure cooking for a barbecue-style gravy.
• Bring some heat: blend in 1 chopped chipotle in adobo with the tomato paste for a smoky, spicy kick.
• Change the aromatics: a teaspoon of dried thyme or a sprig of fresh rosemary tucked in with the bay leaves shifts the profile toward a classic pot roast.
• Make it dairy-free: the recipe is naturally dairy-free; just double-check your Worcestershire for anchovies if that matters to you.

If you love this, try my Instant Pot Pot Roast.

How to Make Instant Pot Beef Brisket

Step 1: Season and Sear the Brisket

Turn the Instant Pot to the highest sauté setting. While it heats, pat the brisket completely dry with paper towels, then rub the salt, pepper, garlic powder, onion powder, and smoked paprika all over the meat. Drizzle 2 tablespoons of olive oil into the hot pot and carefully lay the brisket in, fat side down. Let it cook without moving it for about 4 minutes, until the underside is deep brown and releases easily from the pot. Flip and sear the second side for another 4 minutes, then transfer the brisket to a plate.

You’ll know you got a good sear when the spice rub darkens a shade and the kitchen smells like a barbecue joint. Don’t rush this part—that crust is what builds the gravy’s depth.

Step 2: Sauté the Onion and Garlic

Add the sliced onion to the still-hot pot with a small pinch of salt. Cook, scraping up the browned bits from the bottom, for about 2 minutes until the onion softens and turns translucent. Toss in the 4 cloves of minced garlic and stir constantly for 30 seconds, just until it smells intensely fragrant. If the bottom looks dry, a splash of the beef broth will keep things moving.

At this point the fond should be lifted off the pot base, which prevents a burn notice later. The onion will have picked up all that deep, meaty color.

Step 3: Pressure Cook the Brisket

Pour in the 1 cup beef broth, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, and 2 tablespoons tomato paste. Stir well to dissolve the tomato paste and bring everything to a simmer. Add the 2 bay leaves, then return the brisket to the pot, nestling it into the liquid. Lock the lid, set the valve to Sealing, and cook on high pressure for 60 minutes.

When the timer beeps, let the pressure release naturally for 15 minutes before you flip the valve to release any remaining steam. That slow release is what keeps the meat fibers relaxed and full of juice. Open the lid away from your face and breathe in—you’ll get that deep, roasted aroma of beef and caramelized onion.

Step 4: Thicken the Gravy

Transfer the brisket to a cutting board and tent it loosely with foil. Fish out the bay leaves and discard them. Turn the Instant Pot back to sauté and bring the liquid to a steady bubble. Simmer for 5 to 8 minutes, stirring now and then, until the gravy reduces by about a third and the surface looks glossy. If you want a thicker consistency, whisk in the cornstarch slurry and cook for 1 more minute while it thickens up.

Taste the gravy at this point and adjust the salt or pepper. Spoon a little over the back of a spoon—if it coats and drips off slowly, it’s ready.

Step 5: Slice and Serve the Brisket

Let the brisket rest for 10 minutes so the juices settle back into the meat. Transfer it to a clean board and slice it against the grain into thin, even pieces. The meat should give way under a fork but still hold a clean edge—that’s the sweet spot. Arrange the slices on a platter, spoon the gravy over the top, and serve while it’s all piping hot.

Tips for the Best Instant Pot Brisket

• Trim the fat cap to about 1/4 inch.: Too much fat makes the gravy greasy; too little can leave the meat a bit dry after pressure cooking.
• Slice against the grain after resting.: Look for the long muscle fibers and cut perpendicular to them for the most tender bite.
• Double the recipe?: Make sure the brisket fits in a single layer. Cook time stays the same, but you’ll need to sear in batches so the pot isn’t crowded.
• Save the leftover cooking liquid.: Strain it, chill it, and use it as a quick soup starter or a braising liquid for vegetables.

Cook time by brisket weight:

Storing Leftover Brisket

• Refrigerate: in an airtight container with enough gravy to cover the meat. It keeps well for up to 4 days.
• Reheating: is best done gently on the stovetop with a splash of broth, or in the microwave in short bursts, stirring the gravy so it doesn’t separate.

What to Serve with Instant Pot Brisket

Creamy mashed potatoes are the obvious choice because they soak up that glossy gravy beautifully. Tangy vinegar coleslaw cuts through the richness, and roasted carrots or green beans add color and a little texture contrast. For a lighter plate, pile the slices onto toasted bread with a swipe of horseradish.

Frequently Asked Questions

Can I cook brisket from frozen?

Yes, and it works well. Skip the sear, add 15 minutes to the pressure cook time, and use a full natural release. The crust won’t be as deep, but the meat will still be tender.

Do I have to use beef broth?

No. Chicken broth or even water will work, though beef broth gives you a richer gravy. If you use water, bump up the soy sauce and Worcestershire a little.

My brisket came out tough. What went wrong?

It almost always needed more time under pressure. Check the weight against the table above, add 10 minutes per extra pound, and always let the pressure release naturally. Cutting the rest time short also makes it seem tougher.

Can I make this a day ahead?

Absolutely, and the flavor actually improves. Refrigerate the whole brisket unsliced, then slice it cold the next day and reheat the pieces in the gravy.

How do I thicken the gravy without cornstarch?

Simmer it longer to reduce further, or whisk 1 tablespoon of all-purpose flour with 2 tablespoons of cold water and stir that in while the gravy bubbles for a few minutes.

Instant Pot Beef Brisket Recipe

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Calories: 410

Ingredients Method Notes

Ingredients

  

• 3 to 4 lb beef brisket (flat cut)
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 large yellow onion, sliced into half-moons
• 4 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 bay leaves
• 2 tbsp cornstarch mixed with 2 tbsp cold water (optional)

Method

 

1. Season the brisket all over with salt, pepper, garlic powder, onion powder, and smoked paprika. Heat the Instant Pot on sauté, add olive oil, and sear the brisket on both sides until deeply browned, about 4 minutes per side. Transfer to a plate.
2. Add the onion to the pot and cook for 2 minutes, scraping up the browned bits, then add the garlic and stir for 30 seconds until fragrant.
3. Pour in the beef broth, soy sauce, Worcestershire sauce, and tomato paste. Stir to combine, add the bay leaves, and return the brisket to the pot. Lock the lid, set to high pressure for 60 minutes, then let the pressure release naturally for 15 minutes before opening.
4. Move the brisket to a cutting board and tent with foil. Discard the bay leaves. Turn the pot back to sauté and simmer the liquid for 5-8 minutes until reduced and glossy. If a thicker gravy is desired, whisk in the cornstarch slurry and cook 1 more minute.
5. Let the brisket rest for 10 minutes, then slice it against the grain. Spoon the gravy over the slices and serve hot.

Notes

The sauce can be reduced further for an even thicker gravy. Letting the brisket rest before slicing is key—it’s easier to cut neat slices and keeps more juice in the meat.