The Ultimate Guide to Tender & Juicy Instant Pot Brisket

Unlock the secret to incredibly tender and juicy beef brisket with this easy Instant Pot brisket recipe. Say goodbye to long hours of slow cooking and hello to a pressure cooker method that delivers succulent results every time. Whether you’re planning a grand holiday feast or simply craving a delicious, hearty meal on a busy weeknight, this recipe, marinated with savory rubs and spices and optionally drizzled in your favorite BBQ sauce, is sure to become a family favorite.

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From the heart of Kansas City, where BBQ reigns supreme, I can confidently say that Texas isn’t the only place that truly appreciates a perfectly cooked brisket! The beauty of brisket lies in its rich flavor and incredible versatility. When prepared correctly, it boasts a melt-in-your-mouth tenderness and deep, savory moisture that’s enjoyable with or without a generous slathering of BBQ sauce. Plus, for those following specific dietary plans, you’ll be delighted to know that this beef brisket is naturally keto-friendly and low-carb, making it a fantastic choice for a healthy yet satisfying meal.

If you’re a fan of our Instant Pot creations, you’ll also love exploring my other popular recipes like the Instant Pot Corned Beef Recipe and the Instant Pot Reuben Sandwich.

Brisket holds a special place in many culinary traditions, particularly during holidays. It’s a staple for Passover and various Jewish holidays. In my Christian family, we’ve come to cherish brisket during Christmas and Easter holidays, offering a delightful and flavorful alternative to the usual turkey or ham. Traditionally, brisket is slow-cooked for many hours to achieve its signature tenderness. However, thanks to the efficiency of the Instant Pot, we can now significantly speed up this process, bringing that same incredible flavor and texture to your table in a fraction of the time.

Table of Contents

Understanding Brisket: What Cut to Choose?

The Brisket Cut Explained

Brisket is a fascinating cut of beef, originating from the lower chest or breast of the cow. It’s categorized as a primal cut, known for its robust flavor and the significant amount of tough connective tissue it contains. This connective tissue, while making the cut initially firm, is precisely what makes brisket so special. When cooked properly – typically through low and slow methods or the high-pressure environment of an Instant Pot – this tissue breaks down, transforming into gelatin. This process is crucial for achieving that desirable, incredibly juicy, and tender brisket that simply melts in your mouth.

Choosing the Best Brisket: Flat vs. Point

When you visit your local butcher or grocery store, you’ll typically find brisket divided into two main sections: the flat and the point. Each offers unique characteristics:

• The Flat (or “First Cut”): This is the leaner and flatter part of the brisket. It’s ideal for slicing because of its uniform shape and less marbling. If you’re aiming for neatly sliced brisket for sandwiches or a traditional holiday presentation, the flat is your best bet. Many prefer to purchase just the flat for ease of preparation and slicing.
• The Point (or “Second Cut”): Also known as the “deckle,” the point is thicker and has a higher fat content, with more marbling. This extra fat makes it exceptionally tender and moist, often falling apart easily after cooking. It’s perfect for shredding, making burnt ends, or when you desire an extra rich texture.
• The Whole Brisket (or “Packer Brisket”): Some stores also offer the full brisket, which includes both the flat and the point, often separated by a thick layer of fat. While this cut requires more preparation and trimming, it provides the best of both worlds and is often preferred by serious BBQ enthusiasts. For Instant Pot cooking, a smaller flat cut is usually more manageable and fits better in most models.

For this Instant Pot Brisket recipe, I typically opt for the flat cut due to its ease of handling and consistent slicing. However, feel free to use the point if you prefer a richer, more shreddable result.

Mastering Instant Pot Brisket: A Step-by-Step Guide

Cooking brisket in the Instant Pot transforms a traditionally time-consuming dish into a remarkably quick and effortless process. The pressure cooker method ensures your beef brisket is tender, flavorful, and incredibly moist in a fraction of the time it would take in a slow cooker or oven.

Preparation: Seasoning and Marinating for Maximum Flavor

1. Seasoning the Brisket: The journey to a flavorful brisket begins with a generous seasoning. I highly recommend using a high-quality BBQ rub or a robust steak seasoning rub. Don’t be shy – cover all sides of the brisket thoroughly.
2. The Power of Marinating: While optional, marinating your brisket is a game-changer for flavor infusion. Allowing the seasoned meat to rest, ideally for at least two hours or even overnight in the refrigerator, gives the rubs and spices time to penetrate deeply into the muscle fibers. This results in a brisket that is incredibly rich and flavorful from the inside out.

Pressure Cooking for Perfect Tenderness

3. Building the Flavor Base: Once seasoned and marinated, place your brisket into the Instant Pot. Add a carefully selected blend of liquids and aromatics: rich broth (beef or chicken works wonderfully), savory soy sauce for umami depth, a touch of liquid smoke for that authentic BBQ essence, and aromatic sliced onions and minced garlic. These ingredients create a flavorful braising liquid that tenderizes the meat and infuses it with incredible taste.
4. Pressure Cook to Perfection: Secure the lid of your Instant Pot and set it to pressure cook. The high-pressure environment works wonders, breaking down the tough connective tissues in the brisket efficiently, resulting in a fall-apart tender consistency without the wait.

Achieving Perfect Tenderness: Instant Pot Brisket Cook Times

The key to exceptionally tender Instant Pot Brisket lies not just in the cooking time but also in the method of pressure release. For a 2-3 pound brisket flat, a cooking time of 1 hour and 15 minutes on high pressure is typically perfect. However, the critical step that ensures ultimate tenderness and prevents your brisket from becoming tough is the natural pressure release.

Once the cooking cycle is complete, allow the Instant Pot to naturally release its steam for a minimum of 15 minutes. Do not be tempted to quick release the pressure, especially when cooking meats like brisket. Quick releasing the steam can cause the meat fibers to contract rapidly, resulting in a tougher texture. A natural release allows the meat to rest gradually, reabsorbing juices and becoming incredibly succulent. For larger cuts or whole briskets, you may need to increase the cooking time by an additional 15-20 minutes per pound, always followed by a natural pressure release. This method guarantees a juicy, tender brisket that’s ready to be savored.

Expert Tips for Slicing and Serving Brisket

Separating the Brisket Flat and Point

If you’ve cooked a whole brisket that includes both the flat and the point, separating them after cooking makes for easier slicing and serving. The point and flat are typically joined by a distinct layer of fat. To separate them:

1. Locate the fatty seam where the two cuts meet.
2. Using a sharp knife, carefully cut along this fat line, gently lifting the flat as you go to guide your knife.
3. Continue cutting until the two sections are fully separated. This allows you to slice the flat against its grain and shred the point, if desired. For more detailed visual guidance, many excellent resources on how to slice brisket are available.

The Art of Slicing Against the Grain

Proper slicing is just as crucial as proper cooking for a tender brisket experience. Always slice your brisket against the grain. The “grain” refers to the direction in which the muscle fibers run. Cutting against these fibers shortens them, making the meat much more tender and easier to chew. If you slice with the grain, the fibers remain long, resulting in a tougher, chewier piece of meat that can also dry out quickly.

Aim for slices that are about ¼ of an inch thick. Before you start cutting, take a moment to observe the brisket and identify the direction of the grain. Sometimes it changes in different parts of the brisket, especially near the point. A sharp carving knife is essential for clean, even slices.

Storing and Reheating Your Delicious Brisket

Refrigerator Storage

To keep your leftover brisket fresh and flavorful, store it in an airtight container in the refrigerator. Properly stored, cooked brisket will maintain its quality for 2-3 days. For best results, keep it covered to prevent it from drying out.

Reheating for Optimal Flavor

Reheating brisket requires a gentle touch to preserve its tenderness and moisture. Avoid the microwave if possible, as it notoriously dries out meat, leaving you with a tough and unappetizing result. Instead, opt for these methods:

• Oven or Air Fryer: Preheat your oven or air fryer to 325 degrees Fahrenheit (160 degrees Celsius). Before reheating, drizzle the sliced brisket with a little extra broth or your favorite BBQ sauce. This helps to reintroduce moisture and keep the meat from drying out. Reheat until the brisket reaches an internal temperature of 145-160 degrees Fahrenheit (63-71 degrees Celsius).
• On the Stovetop: Place sliced brisket in a pan with a splash of broth or BBQ sauce, cover, and heat over low to medium heat until warmed through.

Freezing Brisket: Tips for Long-Term Storage

Brisket freezes beautifully, making it an excellent candidate for meal prep or saving for future indulgence. Here are a few tips:

• Freezing Whole Brisket: If you plan to freeze an entire piece of cooked brisket, wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. To reheat, thaw overnight in the refrigerator, then transfer to a baking dish, cover with foil, and reheat in an oven at 325 degrees Fahrenheit (160 degrees Celsius) for about an hour, or until thoroughly heated.
• Freezing Sliced Brisket: For convenience, you can freeze brisket in individual slices. Layer them with parchment paper in an airtight container or freezer bag to prevent sticking. Thaw in the refrigerator and reheat using the oven or air fryer method, drizzling with broth or BBQ sauce to maintain moisture.

Perfect Pairings: What to Serve with Instant Pot Brisket

A delicious brisket deserves equally delicious side dishes. Here are some fantastic pairings that complement its rich flavors:

• Instant Pot Green Beans
• Instant Pot Collard Greens
• Instant Pot Cabbage
• Instant Pot Potato Salad
• Instant Pot Baked Beans
• Southern Baked Mac and Cheese
• Southern Homemade Cornbread
• Southern Baked Ham With Pineapple

Explore More Instant Pot Recipes

If you’re loving the convenience and results of your Instant Pot, be sure to check out these other fantastic pressure cooker recipes:

• Instant Pot Baby Back Ribs
• Instant Pot Chicken Thighs
• Instant Pot Barbacoa
• Instant Pot Pulled Pork
• Instant Pot Pulled Chicken

Enhance your brisket experience by serving it with my homemade Keto BBQ Sauce or a rich Keto Brown Gravy for an extra layer of flavor.

Juicy Instant Pot Brisket

Brandi Crawford

Juicy Instant Pot Brisket is an easy pressure cooker recipe marinated with rubs and spices and drizzled in BBQ sauce if you wish. Serve this brisket for any of your favorite holidays or for a quick weeknight meal.

5 from 6 votes

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Prep Time

5 minutes
mins

Cook Time

1 hour
hr
30 minutes
mins

marinate

1 hour
hr

Total Time

2 hours
hrs
35 minutes
mins

Course
dinner, lunch

Cuisine
American

Servings
6

Calories

436
kcal

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Equipment

• Instant Pot

Ingredients

Marinade

• 2
  teaspoons
  
  liquid smoke
  
• 2
  tablespoons
  
  BBQ Rub or McCormick’s Montreal Steak Seasoning
  
  Feel free to use your favorite rub.
• salt and pepper to taste

Brisket

• 2-3
  pounds
  brisket
  I used a 3 pound flat.
• ½
  cup
  sliced onions
• 3
  garlic cloves, minced
• 1
  teaspoon
  
  liquid smoke
  
• ½
  cup
  
  broth
  
  Any broth such as chicken or beef is fine.
• 2
  tablespoons
  
  soy sauce
  

Instructions

• I like to keep the cap of fat on the brisket. I do not trim it because it helps add flavor to the beef. You can trim it if you wish.
• Drizzle 2 teaspoons of Liquid Smoke over the brisket, about a teaspoon for each side. Sprinkle the BBQ rub, salt, and pepper throughout. Pat down on the rub so that it penetrates the meat.
• I like to cover and seal the brisket and marinate it in the refrigerator. Marinate for 2 hours to overnight, optional, but recommended.
• Add the sliced onions, garlic, broth, Liquid Smoke, and soy sauce to the pot.
• Place the brisket in the pot with the fat cap side facing up.
• Close the pot and seal. Cook for 1 hour and 15 minutes on Manual > High-Pressure Cooking. Ensure the pressure is on “Normal” mode if you plan to slice the brisket along the grain and serve it in slices. Place the pressure on “More” mode if you plan to shred the brisket. I use the Instant Pot Duo.
• When the pot indicates it has finished, allow the steam to release from the pot naturally for 15 minutes before opening.
• Open the pot and remove the brisket. Allow the meat to rest for 10 minutes before slicing.
• Slice the brisket along the grain. Drizzle with BBQ sauce if desired.

Notes

• Typically, brisket is sliced into slices about ¼ of an inch thick. Slice against the grain the meat. The grain is the direction the meat fibers go in. Slice against it, to avoid drying out the meat.
• Always adjust the amount and rub and seasoning used to fit your taste. Add more or use less in accordance with your preferences.
• I have also prepared brisket in the Instant Pot by adding ¼ cup of BBQ sauce to the Instant Pot along with ½ cup of broth. This added more BBQ flavor to the beef.
• You can also add a couple of tablespoons to ¼ cup of brown sugar to the broth mixture, if you are looking for sweet flavor.
• Reheat the brisket in the oven. The microwave usually dries out the meat.
• For shredded beef, you can cook the brisket for the same amount of time, but use the “More” Pressure setting on the Instant Pot Duo.

Nutrition

Serving:
1
serving


Calories:
436
kcal


Carbohydrates:
2
g


Protein:
55
g


Fat:
22
g

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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