A slow-cooked brisket is a thing of wonder. The once-tough meat becomes mouthwateringly tender and oozes savory, meaty flavor with every bite. But let’s be real. Brisket isn’t quick, and not everyone has hours to wait for it to cook. Luckily, you don’t need to worry about that if you have a pressure cooker. Instant Pot brisket cooks in a fraction of the time as slow-cooked or smoked brisket. It’ll be ready to eat in under 90 minutes, prep and pressure release time included!
What is beef brisket?
Beef brisket comes from the pectoral muscle (or breast) of the cow. This well-exercised muscle contains a lot of connective tissue, so it can be difficult to cook well. If it’s cooked too quickly, the meat can turn out tough and chewy. Generally, for this cut of meat, we recommend a low-and-slow cooking method. That’s why smoked, slow-cooked and oven brisket recipes are so common.
Enter the exception to the rule, the Instant Pot. This pressure cooker doesn’t use low temperatures, nor does it take hours to cook brisket, as in the other cooking methods. So how does the meat turn out juicy and tender in an Instant Pot? That’s the beauty of pressure-cooking! The high-pressure environment forces steam into the meat. This breaks down the gelatin-rich connective tissue and tenderizes the tough muscle fibers just as effectively as lengthy low-temperature cooking methods.
How long does it take to cook brisket in the Instant Pot?
In the Instant Pot, we cook brisket (2-1/2 to 3 pounds) for 70 minutes, plus the time it takes to release the pressure using the Instant Pot natural and quick-release methods. As a general rule of thumb, brisket takes 20 to 25 minutes per pound in a pressure cooker. That’s much faster than the one hour per pound it takes in an oven or smoker!
Instant Pot Brisket Ingredients
- Fresh beef brisket: Look for a brisket with good marbling—the long streaks of white fat within the lean sections of the meat. And make sure you pick up a fresh brisket, not a corned beef.
- Liquid smoke: You can usually find liquid smoke in the grocery store near the spices and marinades. It adds depth of flavor to this Instant Pot brisket, but be careful not to overdo it. A small amount goes a long way. It’s also optional if you want to skip it altogether.
- Beer: The beer helps to tenderize the tough brisket. When it comes to cooking with beer, light beers are always a safe choice. Dark beers are also fine, but they will contribute a bolder flavor. It’s also OK to use nonalcoholic beer, but avoid IPAs. Aggressively hopped beers can make the sauce taste bitter.
- Cornstarch: This ingredient is used to thicken sauces, and in this recipe it helps transform the brisket’s the cooking juices into a gravy consistency.
Directions
Step 1: Season the brisket
Cut the brisket in half. Rub with liquid smoke (if desired), celery salt, pepper and salt. Place the brisket, fat side up, in a 6-quart electric pressure cooker. Top with the onion.
Step 2: Cook the brisket
Combine the beer and Worcestershire sauce. Pour the mixture over the meat. Lock the lid, and close the pressure-release valve. Adjust to pressure-cook on high for 70 minutes.
Step 3: Release the pressure
When finished cooking, allow the pressure to naturally release for 10 minutes, then quick-release any remaining pressure. If the brisket isn’t fork-tender, reseal the cooker, and pressure-cook for an additional 10 to 15 minutes.
Editor’s Tip: A meat thermometer is the best way to know when brisket is finished cooking. Beef brisket becomes tender when it reaches 195°F.
Step 4: Strain and boil the cooking juices
Remove the brisket from the pressure cooker. Cover it with foil to keep it warm. Strain the cooking juices, then return juices to the pressure cooker. Select the saute setting, and adjust for medium heat. Bring the juices to a boil.
Step 5: Thicken the gravy
In a small bowl, whisk together the cornstarch and water until smooth. Gradually stir the cornstarch slurry into the juices in pressure cooker. Cook and stir until the sauce is thickened, about two minutes. Serve the gravy with the beef.
Recipe Variations
- Skip the beer: If you don’t want to cook with alcohol, you can use beef broth instead. Or try cooking the brisket in the tomato-Worcestershire sauce from our favorite Jewish brisket recipe. You may need to adjust the amount of liquid for the pressure cooker, so check out these tips for converting recipes for the Instant Pot.
- Add flavor: Add herbs and spices, like bay leaves, thyme or rosemary, to the cooking liquid. You could also whisk in a little tomato paste or ketchup to give the sauce a sweet-savory backbone.
- Serve it with barbecue sauce: This brisket tastes great with a gravy sauce, but that’s not the only option. To give it a barbecue brisket finish, slather the meat with your favorite barbecue sauce just before serving.
Can you make Instant Pot brisket ahead of time?
Instant Pot brisket is a great make-ahead dish. Cook the brisket until it’s tender, then transfer the whole brisket and the cooking juices to a large baking dish. Cover the dish, and refrigerate overnight. The next day, remove the dish from the refrigerator. Using a spoon, scrape away the fat from the sauce. Slice the brisket against the grain, and return it to the dish. Wrap tightly with foil, and heat the brisket in a 250° oven until it’s warmed through, 60 to 90 minutes.
How to Store Instant Pot Brisket
Store sliced brisket with the gravy in an airtight container (the gravy will keep the brisket from drying out). Store in the refrigerator for up to four days. You can also store the brisket and gravy in a freezer-safe container in the freezer for up to three months. Let it thaw in the refrigerator overnight, then reheat as directed above.
Instant Pot Brisket Tips
Can you make this Instant Pot Brisket recipe in the slow cooker?
If the brisket is too big to fit in your Instant Pot, you can cook it in a slow cooker, like we do in our Texas-style beef brisket. Combine the ingredients in a slow cooker. Cook, covered, on low for eight to nine hours or until tender. Transfer the strained cooking juices to a small saucepan, and thicken as described above.
What is the best cut of brisket for the Instant Pot?
You can use any cut of brisket in the Instant Pot. Just make sure it fits without exceeding the “maximum fill line.” The point cut (also called the “deckle cut”) is a fatty, rich cut that’s often used for pulled brisket recipes like brisket sandwiches and beef flautas. The point cut is shorter and squatter than the flat cut, so it may fit better inside the Instant Pot. That said, it sometimes takes longer to cook because of its uneven shape. The flat cut is long and flat (as the name indicates). It’s leaner, but it still has plenty of intramuscular fat to keep the meat juicy as it cooks. It tends to cook more evenly and is easier to slice. You may have to cut the flat cut into multiple pieces to make it fit inside the pressure cooker.
How do you slice Instant Pot brisket?
It’s important to slice brisket against the grain. The “grain” refers to the visible muscle fibers that run parallel to each other in the meat. To cut across the grain, let the brisket rest to allow the juices to redistribute within the meat. Position your knife perpendicular to the grain, and slice the brisket. Cutting across the grain like this shortens the muscle fibers to the length of the slice. These shorter fibers are easier to chew, so the meat feels more tender.
What do you serve with Instant Pot brisket?
We like to serve Instant Pot brisket with potato dishes like mashed potatoes, potato salad and baked potato wedges. This hearty meat also pairs well with barbecue sides like coleslaw, baked beans and macaroni and cheese.
