Instant Pot Brisket is a quicker way to get a hearty dinner on the table! This version is full of beefy flavor and is smothered in a tangy onion sauce. Serve it alongside grits, mashed potatoes, Baked Mac and Cheese, or as a sandwich on hearty sliced bread or hamburger buns.
Raise your hand if you're in love with your Instant Pot! Me too. To be honest, I was pretty late to the IP game-- I just got one last year. Now, I'm completely hooked. It's a huge timesaver, and I can't wait to share some of the recipes I've come up with.
what's the cooking time of instant pot brisket?
Great question, and one that is good to ask when you're dealing with a tough cut of meat like brisket. This versatile recipe came together in about 2.5 hours from start to finish (this includes the natural pressure release time). If you've ever made a brisket, you know that's about 8 hours less than the normal.
what do i need to make brisket in an instant pot?
Other than an Instant Pot or other pressure cooker, you'll need:
- 1- 2 ½ to 3 pound brisket, trimmed of excess fat
- 2-3 tablespoons mild flavored oil such as canola or vegetable oil
- 1 yellow onion, sliced crosswise and into thin strips
- 3 cloves garlic, chopped
- 1 cup beef broth, canned or homemade
- 1 cup beer (I prefer an amber beer such as Shiner Bock or Ziegenbock; substitute with any beer or more beef broth if preferred)
- Salt and pepper
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
What are the steps to making brisket in an Instant Pot?
You'll certainly want to read the full instructions from the recipe card below, but here are some tips to making Instant Pot Brisket!
Be sure you have all your ingredients gathered together before you begin. Pre-heat the IP to the Sauté setting.
Trim the fat from the meat to your desire. I prefer my meat as lean as possible, but some folks like the extra fat.
Generously salt and pepper the meat. Don't skip this step!
When the IP is hot, add the oil. Place the brisket in the IP, being sure it's not overlapping. You want as much of the surface of the meat touching to surface of the IP. After the meat sears on one side, flip it over and repeat. Remove the brisket then sauté the onions then add the remaining ingredients. Return the meat to the IP, submerging the meat.
Lock the lid in place and set the brisket to cook on high pressure for 1 hour and 15 minutes with a natural release (about another 30 minutes).
When the pressure has released, remove the brisket. Set the IP to the sauté function and let the cooking liquid reduce and slightly thicken (about 10 minutes).
To serve the brisket, slice it against the grain, or shred it with two forks. Pour the sauce over the brisket.
What goes good with Instant Pot Brisket?
The recipe is so versatile that you'll find this brisket tastes great with many things such as my Baked Mac and Cheese, mashed potatoes, and these grits. Of course, you can always serve it on hamburger buns with a side of coleslaw or potato salad as well. We really like it with this Grits Recipe.
Other recipes you might like
Pin this recipe idea for later!
Instant Pot Brisket
Equipment
Ingredients
- 1- 2 ½ to 3 pound brisket trimmed of excess fat
- 2-3 tablespoons mild flavored oil such as canola or vegetable oil
- 1 yellow onion. sliced crosswise and into thin strips
- 3 cloves garlic chopped
- 1 cup beef broth canned or homemade
- 1 cup beer I prefer an amber beer such as Zieganbock; substitute with any beer or more beef broth if preferred
- Salt and pepper
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
Instructions
- Heat Instant Pot (IP) using the Sauté setting.
- While pot heats up, trim away any excess fat from brisket.
- Generously sprinkle salt and pepper over entire brisket.
- When IP is heated, add 2 tablespoon oil. Gently fit brisket into pot, being sure the meat makes contact with the pan. Let meat sear for 5 minutes per side.
- Remove seared brisket and set aside on a plate. Meanwhile, add onions to IP and cook until softened, about 5 minutes. Add chopped garlic to onions; cook, stirring for about 30 seconds.
- Add beer (if using) beef broth, tomato paste, Worcestershire sauce, and the bay leaf. Stir to completely loosen up any remaining bits from the bottom of the pan.
- Return seared brisket to IP and submerge into liquid.
- Secure the IP lid and set to cook on high pressure for 1 hour and 15 minutes. Use natural release.
- When pressure has been released, unlock the lid and remove the brisket to a large platter. Loosely cover with foil to keep warm.
- Set IP to sauté function and let the cooking juices simmer until slightly reduced and slightly thickened (about 10 minutes). Please note that the sauce will still be quite thin, more like an au jus. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with two tablespoon cold water in a small bowl. Slowly add the cornstarch slurry into the hot liquid, stirring constantly with a whisk.
- To serve: slice brisket against the grain or shred with two forks. Pour sauce over brisket. Refrigerator leftovers for up to 5 days.
Notes
Nutrition
If you made this Instant Pot Brisket , or any other recipe on the blog, don't forget to leave a rating and a comment below. I love hearing from my readers! You can also find me on Facebook, Instagram and Pinterest!
Lisa
Followed everything except tomato paste. I used sugar free ketchup instead. Absolutely delicious!!
annie
I cooked this recipe about a year ago. It turned out so good so I decided to make it for Easter this year. I am sitting on the couch on G as my dinner cooks. Giving me time to get off my feet for a bit. I have to do batches because I need a whole brisket. I was able to borrow a second instant pot last time but don’t have it available to me this year. I am going to buy another instant pot because I can’t live without it. I cook for a big family and all the holidays and Sundays and it is so easy having the recipes so easily available. Thank you
Nikole
Your welcome Annie! Love this so much!!
Molly
I was so excited about this recipe and had everything on hand but the brisket. I followed it to a T but it was tough and frankly not the greatest flavor. Not sure where it went amiss, but was disappointing.
Tanya
I ended up making this recipe very last minute. I had defrosted a brisket but didn’t have a recipe (side note- brisket is one of the only meats I’ve never made before either) I didn’t have Worchester sauce so I had to substitute it with soy sauce and I only had a Peroni beer. I made it with egg noodles and did add cornstarch to thicken the sauce. Honestly, I didn’t have high expectations.
Let me tell you...I am shocked!! My husband and kids scarfed everything down so quickly and came back for seconds. My kids told me to put this in my rotation of dinners. 3 girls under the age of 10 and my husband ate 2 pounds of brisket! It’s all gone! Thank you!
Nikole
Yay! So glad you and your family enjoyed it! Thanks for the tips and for leaving such a sweet comment! I really appreciate it so much!
Kara
Pretty good 👍👌😉
Nikole
Thank you for trying Kara! I appreciate your comment and rating!
Nicole
Just wondering is beef stock ok to use? I’m planning to make this tonight for dinner and I grabbed the beef stock by accident.
Nikole
Yes, I think it will be just fine to use beef stock instead of broth!
Andrea W
I used red wine instead of beer as it is what I had in. Good depth of flavour with the sauce over the top. We served it with boiled rice. A good hit with all the family and one that I will be trying again.
Nikole
Andrea- thank you so much for your comment, rating and tip about red wine! I love cooking with wine too! So glad it was a hit.
Marcia
This was fabulous. I have tried other instant pot recipes for brisket and this is by far the best. I moved this recipe to my favorites so I can find every time I want a yummy beef dinner. Thanks for sharing.
Nikole
Marcia- thank you for making my day with your sweet comment. I'm so glad it turned out great. I hope you'll try some other recipes here. Thanks for the Pinterest comment too! Have a great day!
Vicki T Msall
not a fan. It really didn't have any flavor. It was tender but just no flavor.
Won't make it again.
Nikole
I'm sorry your brisket lacked flavor! I realize that cuts of meat can vary- some just seem to have more flavor then others. Perhaps that was the case, since you noted that it was tender and not undercooked. Good luck finding a brisket recipe you really enjoy.
Crystal
Made this tonight for dinner and let me just say how perfect and DELICIOUS this came out! It's 95 degrees here in PA and the summer humidity is awful. So, it's so nice to use the insta-pot in place of the oven! I served this with sauteed cabbage and fresh corn salad, little cornbread and rice and wow, we were all going back for seconds! Let me also say I have four picky little eaters and they all cleaned their plates. Thank you for sharing this recipe! #happymama
Nikole
Crystal, you are the sweetest to leave such a kind message! I'm so glad everyone loved it. It's so hot in Texas as well, so I rely on my IP quite a bit. I hope you'll check out my other IP recipes too! Thank you so much!
Melissa
So delicious! It was a hit with the whole family!
Nikole
Thank you Melissa! I'm so glad your family loved it! Thank you for your sweet comment and rating!
Anna
This recipe was a amazing! With quarantine right now and stores low on food, we ended up with a brisket cut of meat - something I never cook without a smoker! This is delicious and I've now made it twice!!! I didn't have any beer so subbed in half a cup of Marsala wine and it worked perfectly! It's great for tacos the second day too. Thank you so much for sharing!
Nikole
Thank you Anna! Your comment means so much to me right now. Things have been rough for us all, so it really made my day to hear that this recipe has helped you and your family during quarantine. Great idea to use Marsala wine! Please stay safe and healthy and thank you for spreading kindness!
Tara
I have an off brand IP amd it o it gives me a 30 min max on high pressure so I tried low pressure. It’s still going but I’ll let you know how it turns out. Hoping it’s not terrible. :/ Guessing I may need to add time, not sure!
Nikole
Do let me know how it turns out Tara!
Michelle
Do I need to increase cooking time for a 5 lb brisket?
Nikole
Hi Michelle! I have not tested this recipe with a 5 lb brisket. However, I can recommend what my brand (Instant Pot) suggests, and that is 20 minutes per pound of meat. That equals 1 hour and 20 minutes, which is only 5 minutes more cooking time. I also suggest being sure your meat is cut into several large chunks, rather than only two pieces like my recipe. I hope you have fun experimenting, and I would love to know how it turned out!
sue | the view from great island
Can't wait to try this, I'm an IP fanatic and I love my instant pot short ribs. Brisket is something I rarely buy, so this will be fun!
Nikole
My family loved this recipe Sue--ate it with grits, then used the rest for sandwiches!
Jacqueline Debono
I still don't have an instant pot but it'son my wish list. May have to write to Santa! There are so many delicious dishes that can be made with an IP and this is def on my to make list! That beef looks so tender and tasty!
Nikole
I was a late adopter myself, and now I'm hooked on it!
Kelly Anthony
What a great way to have a hearty dinner on the table in no time especially during busy weeknights.
Natalie
Looks so comforting and delicious! Can't wait to try this brisket!
Demeter
This sounds so flavorful! Love how easy it is to make and you don't have to heat up your house by turning on the oven.
Nikole
Right! I love the instant pot for this very reason! Thanks for your comments!