If you were ever wondering how to cook Brisket in an Instant Pot then you’ve certainly come to the right place! It produces tender, juicy and flavourful brisket every single time!
Say ‘I’ if you own an Instant Pot! And ‘HECK YES’ if it changed your life and the way you cook food forever. I mean, seriously. Ever since getting my Instant Pot back in like 2010, I haven’t looked back when it comes to cooking certain types of food. White Rice? SO easy in an Instant Pot that the stove top method seems foreign to me now-a-days. Hard Boiled Eggs? Forget it! They’re perfect every time and so hands off! Fall-off-the-Bone Ribs?! SIGN. ME. UP. And yes, as you may have probably guessed it since this is infact a post about cooking brisket in an instant pot, that brisket is also waaay high up on that list.
If you’re a fan of tender, finger-licking and fall apart meat that you can either devour as is or use in things like sandwiches, tacos, salads or wraps, then I’m preeeetttty sure that this recipe for brisket in the pressure cooker is going to be your new best friend. NEVERMIND the fact that it’s flavourful to the max thanks to the beef broth and red wine. Or that it’s pretty hands off considering how elegant and fancy this meal feels. NEVERMIND that it’s the perfect meal to feed large crowds and one that absolutely everyone will rave about. Or that it’s both fancy enough to make for special occasions but easy enough not to have to wait til then.
This Instant Pot Brisket is just PERFECT if you ask me (and you were asking me, right?!?!). I mean, can’t you tell exactly how passionate I am about it judging by all of the capital letters used in this post. CAUSE I CAN!!!! So, what are you waiting for? Grab a brisket, throw it into the Instant Pot with a few other simple ingredients and then watch, as the Instant Pot works its magic yet again!
INGREDIENTS TO MAKE BRISKET IN AN INSTANT POT
You can just tell by looking at all of the ingredients that this recipe for brisket in the pressure cooker just screams flavour. Each ingredient plays their own distinct role in making this brisket recipe a drool worthy one! I’m not even going to lie… I’m drooling right now just thinking about it! Let’s get into the exact ingredients you’ll need to throw this thing together in a little bit more detail down below:
- Beef Brisket: The star of the show in this recipe and cooking brisket in an Instant Pot really makes it shine! Beef brisket is a flavourful cut of meat that comes from the breast section of the cow. It’s known for its rich beefy flavour and can be quite tough if not cooked properly. However, when cooked low and slow or using a pressure cooker, brisket becomes tender and succulent, making it a favourite for many meat lovers (if you haven’t yet guessed… I’m one of them!)
- Olive Oil: Serves as the cooking fat for searing the brisket and sautéing the onions and garlic. It adds a delicious depth of flavour to the dish and helps to achieve a nice caramelization on the surface of the meat. As always, good quality and extra virgin works best in this recipe. However, you can use a different cooking oil (such as avocado) instead if you prefer.
- Onions: When sautéed, onions release their natural sugars and develop a sweet, savoury flavour that enhances the overall taste of the dish. White or yellow onions work best in this recipe for brisket in an instant pot.
- Garlic: Adds a wonderful aromatic flavour to the brisket. It’s minced and sautéed with the onions to release its pungent, sweet flavour, which complements the richness of the beef. Therefore, fresh minced garlic works best in this recipe.
- Beef Broth: Serves as the savoury cooking liquid for the brisket, providing moisture and flavour to the dish. The Instant Pot needs liquid at the bottom in order to function properly so the beef broth also serves that purpose. It also creates a nice juice to serve with the brisket.
- Red Wine: An optional ingredient that adds depth and complexity to the sauce. It contributes acidity, sweetness and a subtle fruitiness that complements the beefy flavour of the brisket. If you prefer not to use alcohol, you can omit it or substitute with additional beef broth.
- Tomato Paste: Adds richness and depth to the sauce. It’s concentrated tomato flavour lends a slightly sweet and tangy taste to the dish, balancing out the savory flavours of the beef and aromatics.
- Worcestershire Sauce: Adds umami depth and complexity to the dish, enhancing the overall flavour profile.
- Dried Thyme: A versatile herb that adds earthy, floral notes to the dish. Dried thyme works well in this recipe, providing a subtle herbaceous flavour that complements the richness of the beef and savory sauce. You can use fresh thyme instead, if you prefer.
- Dried Rosemary: Another aromatic herb that pairs beautifully with beef. Its pine-like flavour adds a fragrant, savoury note to the dish, enhancing the overall taste experience.
- Salt and Pepper: Essential seasonings that enhance the natural flavours of the ingredients. They help to balance the sweetness, acidity and umami elements in the dish, resulting in a well-rounded flavour profile.
HOW TO MAKE BRISKET IN AN INSTANT POT (KEY TIPS)
You can find full instructions for how to make this easy recipe for brisket in an instant pot in the recipe card down below. But here are a few quick tips to keep in mind:
- Choose the right cut. Opt for a well-marbled beef brisket, as the fat will help keep the meat moist and flavourful during cooking. Look for a brisket with a nice fat cap on one side. RECIPE NOTE: I personally like to cook the brisket with most of the fat cap on for extra moisture and flavour. But I usually trim it off before serving. Some people enjoy that fatty part and leave it on – it really just depends on your own personal preference.
- Pat the brisket dry with clean paper towels before searing to get rid of any excess moisture. This will help it brown better and develop that nice crispy exterior. EXTRA TIP: Allow the brisket to come to room temperature before beginning this recipe. This will help it cook evenly all the way around.
- Sear the brisket in the Instant Pot before pressure cooking. This adds depth of flavour and helps to develop a rich, caramelized crust on the meat. Make sure to sear the brisket until it’s well-browned on all sides for the best flavour. EXTRA TIP: Do this right in the Instant Pot. You’ll want all those browned bits (aka flavour) as part of your final dish. If your piece of brisket is too big to fit in the pot all at the same time, cut in into one or two smaller pieces and work in batches.
- Don’t skip the aromatics. Onions and garlic form the base of the sauce and add essential flavour to the dish. Sauté them until softened and aromatic before adding the remaining ingredients.
- Ensure there’s enough liquid in the pressure cooker to properly cook the brisket. A combination of beef broth and red wine (if using) creates a flavourful cooking liquid that infuses the meat with delicious taste. EXTRA TIP: You want most of the brisket to be coated or under the sauce while pressure cooking.
- Don’t skimp on the seasoning. Salt and pepper the brisket generously before searing and adjust the seasoning of the sauce to taste before pressure cooking. Seasoning is key in this recipe!
- After pressure cooking, allow the pressure to release naturally for at least 10-15 minutes before using the quick-release method. This helps prevent the meat from becoming tough and allows the flavours to fully develop.
- Slice against the grain. When slicing the brisket for serving, always cut against the grain to ensure tender, easy-to-eat pieces. This helps break up the muscle fibers and results in a more tender bite.
- Allow the brisket to rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, ensuring a juicy and flavourful end result. I like to put it on a cutting board under a tented piece of foil.
FREQUENTLY ASKED QUESTIONS
Ultimately, both methods can yield delicious results, so it comes down to personal preference and the amount of time you have available. If you prefer tender, melt-in-your-mouth brisket with deep, developed flavours and have the time to let it cook slowly, a slow cooker might be the better option. However, if you’re short on time but still want tender and flavourful brisket, or if you prefer the convenience of a faster cooking method, an Instant Pot would be the better choice.
For your reference, cooking brisket in an Instant Pot significantly reduces the cooking time compared to a slow cooker. It typically takes about 60-70 minutes of pressure cooking time, plus additional time for the pot to come to pressure and release naturally. Whereas slow cooking brisket in a slow cooker typically takes longer, usually around 8-10 hours on low or 4-6 hours on high, depending on the size of the brisket and your desired level of tenderness.
Yes, brisket does tend to get more tender the longer you cook it, but there’s a caveat to that statement.
Brisket is a tough cut of meat with a lot of connective tissue, primarily collagen. Collagen breaks down into gelatin during cooking, which is what makes the meat tender and succulent. However, there’s a point at which the collagen breaks down to its fullest extent, and cooking it longer won’t necessarily make it more tender—it can actually make it mushy or dry if overcooked.
So, while longer cooking times can contribute to tenderness up to a certain point, it’s essential to find the right balance between breaking down the collagen and preserving the meat’s texture and juiciness. This balance depends on factors like the size and thickness of the brisket, the cooking method used, and personal preference for doneness.
Yes, you can smoke a brisket before finishing it in a pressure cooker, although it’s not a common method and might be considered unconventional by some barbecue enthusiasts. This approach can be useful if you want to impart the smoky flavour of traditional barbecue but also desire the tenderness and efficiency of pressure cooking.
Keep in mind that while this method combines the flavours of traditional barbecue with the efficiency of pressure cooking, it may not replicate the exact texture and flavor profile of brisket that has been solely smoked or solely pressure cooked. However, it can be a convenient option for those who want to enjoy the best of both worlds.
The secret to a tender brisket lies in properly managing the cooking process to break down the tough connective tissues while retaining moisture. Here are some key factors to ensure a tender brisket:
Trim excess fat from the brisket, leaving a thin layer to help keep the meat moist during cooking. Season the brisket generously with salt, pepper, and any other desired spices or rubs. Allow the brisket to come to room temperature before cooking.
Opt for low and slow cooking methods like smoking, slow roasting, or braising. These methods allow the collagen in the meat to break down gradually, resulting in a tender texture. Alternatively, pressure cooking in an Instant Pot can achieve similar results in a fraction of the time.
Cooking brisket with some form of moisture, such as broth, water, or a flavourful sauce, helps keep the meat moist during the cooking process. This is particularly important for long cooking times to prevent the brisket from drying out.
Allow the brisket to rest for at least 15-30 minutes after cooking before slicing. This allows the juices to redistribute throughout the meat, resulting in a juicier end product.
When slicing the brisket, always cut against the grain to break up the muscle fibers and ensure a more tender bite. Slicing with the grain can result in chewy, stringy meat.
BRISKET IN AN INSTANT POT
If you were ever wondering how to cook Brisket in an Instant Pot then you've certainly come to the right place! It produces tender, juicy and flavourful brisket every single time!
Ingredients
- 3-4 pounds Beef Brisket*
- 1 tbsp Olive Oil
- 1 Onion, sliced
- 3 Cloves Garlic, minced
- 1 cup Beef Broth
- 1/2 cup Red Wine (optional)
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- Salt and Pepper, to taste
Instructions
- Pat the brisket dry with clean paper towels and then season both sides generously with salt and pepper.
- Heat olive oil in the pressure cooker on the sauté setting. Brown the brisket on all sides and set it aside.
- In the same pot, sauté the onions and garlic until softened.
- Add tomato paste, Worcestershire sauce, thyme, and rosemary. Stir well.
- Pour in the beef broth and red wine (if using). Mix until combined.
- Place the brisket back into the pressure cooker, ensuring it's coated with the sauce. Close the lid and set the pressure cooker to high pressure. Cook for about 60-70 minutes, or until the brisket is tender.
- Allow the pressure to naturally release for 10-15 minutes, then use quick release for the remaining pressure.
- Remove the brisket and let it rest for 20-30 minutes underneath a foil tent. Slice against the grain, and serve covered with the sauce.
Notes
If your piece of brisket is too big to fit in the pot all at the same time, cut in into one or two smaller pieces and work in batches.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 698Total Fat: 44gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 240mgSodium: 282mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 66g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE BRISKET? TRY MY BRISKET IN THE SLOW COOKER RECIPE NEXT!
HAVE LEFTOVERS? TRY THEM IN MY BRISKET TACOS OR MY BRISKET SANDWICHES!
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