Instant Pot Beef Brisket

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Instant pot beef brisket is cooked to tender perfection in a fraction of the time it would take to smoke the meat, and it is delicious served in so many ways.

Course entree, Main Course

Cuisine American

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings servings

Calories 189kcal

Author Beth Neels

Cost $10

Equipment

Instant pot

Ingredients

3½ pounds beef brisket flat
2 tablespoons brown sugar
1 tablespoon cumin
2 teaspoonns paprika
2 teaspoons coarse kosher salt or sea salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Black Pepper
¼ teaspoons cayenne pepper or chili powder
1½ cups beef broth

Instructions

Add the spices to a small bowl. Mix well.
2 tablespoons brown sugar, 1 tablespoon cumin, 2 teaspoonns paprika, 2 teaspoons coarse kosher salt or sea salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons Black Pepper, ¼ teaspoons cayenne pepper or chili powder
Cut the brisket in half so that it fits in the Instant Pot. Dry the meat.
3½ pounds beef brisket flat
Rub all sides of the meat with the dry spice rub.
Carefully place the roasts fat side up, so you don't lose the spice rub in the Instant Pot with the beef broth or water.
1½ cups beef broth
Lock the pot’s lid. Set the sealing vent to seal. Set to high pressure for 90 minutes. When the time is done, let the pressure naturally release for 10 minutes. Release the remaining pressure and carefully remove the lid. Remove the roast from the pot and let it rest for at least 15 minutes, tented with aluminum foil. Slice the roast against the grain. Serve sliced with barbecue sauce or in sandwiches.

Notes

What to do With Leftovers

Store the leftover brisket in an airtight container in the refrigerator for up to four days.

For longer storage, freeze leftovers in airtight containers for up to six months.

Nutrition