Tender Instant Pot Brisket in Under 2 Hours

Instant Pot brisket gives you that fall-apart texture and deep beefy flavor in a fraction of the time of a traditional braise.

The pressure cooker handles the tough cut quickly, and a simple spice rub with an onion-garlic broth keeps it juicy and richly savory.

Why This Instant Pot Brisket Works

Brisket can be tough when rushed, but the Instant Pot handles it beautifully. It comes out so tender you can slice it with a fork, and the cooking liquid reduces into a silky, savory sauce.

I keep coming back to this one because it’s reliable. The fat renders well, the meat stays moist, and there’s no need to babysit a pot all day.

Ingredients

• 3 to 4 lb flat-cut beef brisket, trimmed of excess fat: look for one that fits your pot, or cut it into 2 large chunks
• 2 tsp kosher salt: use less if your broth is salty
• 1 tsp black pepper: freshly ground for the best bite
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika: adds a subtle smokiness
• ½ tsp ground cumin: a warm, earthy note
• 2 tbsp vegetable oil: for searing
• 1 large yellow onion, sliced: about 1 cup
• 4 garlic cloves, smashed: no need to mince
• 1 tbsp tomato paste: deepens the sauce color and richness
• 2 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar: brightens the heavy flavors
• 1 cup beef broth: low sodium so you can control the salt
• 2 bay leaves
• 2 tbsp cornstarch mixed with 2 tbsp cold water: for the sauce at the end

Variations / Substitutions

• Swap the brisket for a chuck roast: you will get a similar shreddable texture, though the flavor is a bit different.
• Use chipotle powder in place of smoked paprika: it brings a smokier, spicier kick.
• Red wine vinegar can stand in for the apple cider vinegar: the sauce will still have that needed tang.

If you enjoy this, you might like our Slow Cooker BBQ Beef Brisket.

How to Make Instant Pot Brisket

Step 1: Season and Sear the Brisket

Mix the 2 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and ½ tsp cumin in a small bowl. Pat the brisket dry with paper towels, then rub the spice mixture all over the meat, pressing it in. Turn on the Instant Pot to the high sauté setting and let it heat for about 2 minutes, until the display reads HOT. Add the 2 tbsp vegetable oil, then carefully place the brisket pieces in a single layer. Sear for about 4 minutes per side, until a deep brown crust forms.

You will know it is ready when the meat releases easily from the pot. A good crust builds flavor, so do not rush this step. If your brisket is too large to fit in one layer, sear it in batches so the pieces brown evenly.

Step 2: Sauté the Aromatics

Transfer the seared brisket to a plate and set it aside. Without wiping out the pot, add the sliced onion and 4 smashed garlic cloves. Cook, stirring often, for about 3 minutes, until the onion softens and starts to pick up some color. Add the 1 tbsp tomato paste and cook for 1 minute more, stirring constantly, to deepen its flavor.

The tomato paste will darken slightly and smell rich and savory. Pour in a splash of the 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to lift all the browned bits, that is where a lot of the flavor lives.

Step 3: Pressure Cook the Brisket

Return the brisket pieces to the pot, nestling them into the onion mixture. Add the remaining beef broth (to make up the 1 cup total), 2 tbsp Worcestershire sauce, 2 tbsp apple cider vinegar, and 2 bay leaves. Cancel the sauté function, then lock the lid in place and set the valve to Sealing. Cook on Manual (High Pressure) for 70 minutes. When the cook time ends, allow a natural pressure release for 15 minutes, then carefully turn the valve to Venting to release any remaining steam.

The meat should feel very tender when you press it with tongs. If it still feels firm, lock the lid back on and cook for another 10 minutes with a 10-minute natural release, each piece can behave a little differently.

Step 4: Thicken the Sauce

Remove 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 the high sauté setting and bring the cooking liquid to a boil. In a small bowl, stir together the 2 tbsp cornstarch and 2 tbsp cold water, then slowly drizzle the slurry into the boiling liquid while whisking. Cook, whisking often, for about 3 minutes, until the sauce thickens enough to coat the back of a spoon. Taste and add more salt or pepper if needed.

The sauce will reduce slightly and become glossy. If it gets too thick, just whisk in a splash of water. You are looking for a consistency that will cling to the sliced brisket.

Step 5: Slice and Serve

Slice the brisket against the grain into ¼-inch thick pieces. The grain on a brisket runs in one direction, so look closely and cut across those muscle fibers for the most tender bite. Arrange the slices on a platter and spoon a generous amount of the sauce over the top.

Serve the brisket right away, with extra sauce on the side. The meat will be deeply browned on the outside and juicy inside, and the sauce should have a rich, savory tang.

Tips for the Best Instant Pot Brisket

• Trim the fat cap down to about ¼ inch before seasoning.: Too much fat left on will make the sauce greasy, but a little fat keeps the meat moist.
• If your brisket is larger than 4 pounds, cut it into three pieces instead of two.: It cooks more evenly that way.
• Use a slotted spoon to skim excess fat from the sauce before thickening if you prefer a leaner finish.
• The sauce can be made ahead and tastes even better the next day.

A quick timing guide by brisket weight:

Storing Leftover Brisket

• Refrigerate: in an airtight container for up to 4 days. Keep the sauce separate or store the slices submerged in it so the meat stays moist.
• Reheating: gently in a covered pan with extra sauce works best. The microwave is fine for a quick meal, just splash in a little broth.

What to Serve With Instant Pot Brisket

Creamy mashed potatoes are a natural partner because the savory sauce soaks right into them. Buttered egg noodles or crusty bread work beautifully too if you want something to catch every last drop. For a vegetable side, roasted carrots add a little sweetness that balances the richness of the meat.

Frequently Asked Questions

Can I use a frozen brisket?

No, thaw it fully first. Even searing and proper pressure cooking need it completely defrosted.

Why did my brisket turn out tough?

It was likely undercooked. Brisket needs at least 60 minutes of high pressure and the full natural release to break down properly.

How do I slice brisket against the grain?

Look for the long lines of muscle fibers running along the meat, then cut perpendicular to those lines. Slicing with the grain makes the meat chewy.

Can I make this without tomato paste?

Yes, you can leave it out. The sauce will be slightly thinner and less rich, but it still tastes good.

Instant Pot Brisket Recipe

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Prep Time 15 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 3 to 4 lb flat-cut beef brisket, trimmed of excess fat and cut into 2 large chunks
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 2 tbsp vegetable oil
• 1 large yellow onion, sliced
• 4 garlic cloves, smashed
• 1 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• 1 cup beef broth
• 2 bay leaves
• 2 tbsp cornstarch mixed with 2 tbsp cold water

Method

 

1. Mix the salt, pepper, garlic powder, onion powder, smoked paprika, and cumin. Pat the brisket dry, rub the spice mix all over, then sear the pieces in hot oil on sauté for about 4 minutes per side until deeply browned. Transfer to a plate.
2. Add the onion and garlic to the pot. Cook for 3 minutes until softened, stir in the tomato paste, cook 1 minute, then deglaze with a splash of broth, scraping up the browned bits.
3. Return the brisket to the pot. Add the remaining broth, Worcestershire sauce, apple cider vinegar, and bay leaves. Lock the lid, set to Sealing, and cook on High Pressure for 70 minutes. Let the pressure release naturally for 15 minutes, then vent any remaining steam.
4. Remove the brisket and tent with foil. Discard bay leaves, then boil the liquid on sauté. Whisk in the cornstarch slurry and cook 3 minutes until the sauce thickens. Season with salt and pepper as needed.
5. Slice the brisket against the grain into ¼-inch pieces. Spoon the sauce over the slices and serve.

Notes

The cook time includes 15 minutes of natural pressure release. If your brisket weighs more than 4 pounds, cut it into three chunks and increase the pressure cook time to 80 minutes. The sauce can be made ahead and kept refrigerated for up to 4 days.