Gone are the days of slaving over a hot grill or heating up the kitchen all day just to cook brisket. This Instant-Pot Beef Brisket practically falls apart in under two hours!
Everyone has a favorite cut of beef. A lot of people would choose a rib eye or filet mignon as their top choice, and I’ve heard plenty of folks say a flank steak or a New York strip takes the cake. As for me, I want that fatty slab of brisket all day! And I would eat it all day, if it didn’t take all day to make.
Unfortunately, it does take all day to make. Brisket needs a long cooking time for the meat to tenderize. If you’ve ever tried to quickly cook a brisket in the oven, over the stove, or on a grill, you know how badly it turns out—which is tragic, considering how expensive brisket is.
Well, guess what? Instant Pots are affordable, and you can use one to cook a brisket. Pressure cooking brisket is a no-brainer, and I use my Instant Pot multiple times a week, so it’s weird that I had never considered using it for brisket before. Not only does it cook a brisket, but it does so flawlessly; the meat is fall-apart tender in under two hours and is every bit as succulent and juicy as a proper smoked brisket or grilled-all-day brisket. The only thing you’ll be missing is the famous pink smoke ring in the meat, along with the smoky flavor of the grill. But if you’re a fan of oven-baked brisket (and you should be; it’s incredible!), give this recipe a shot. You won’t be disappointed!
Is Instant-Pot Beef Brisket Healthy?
While this dish isn’t low-calorie, beef brisket is a protein-rich food. You’ll find many essential nutrients in brisket, like iron, zinc, and B vitamins, all of which are vital for energy production and immune function. Beef brisket is also low-carb, so it’s keto-friendly. That said, there is quite a lot of fat and basically zero fiber in this dish. If fat is an issue, be sure to trim as much fat off the brisket as possible. If sodium is a concern for you, use a low-sodium beef broth and less salt in the rub.
The Benefits Of Pressure-Cooking
I love slow cookers, but pressure cookers like the Instant Pot are even more versatile. For example, you can use an Instant Pot for both slow cooking and pressure-cooking, so you essentially get two appliances in one. Instant Pots have a knack for tenderizing tough cuts of meat quickly and efficiently, so cuts that typically need longer cooks (like brisket and ribs, for example) cook far faster in a pressure cooker than any other cooking method. And since the meat is cooked in a sealed environment, there’s minimal loss of moisture and nutrients, ensuring that the brisket is moist and nourishing.
One thing I love to do with this recipe is cook veggies in the juice after the brisket is removed. Take out the brisket to rest, then add any chopped veggies you like to eat with beef to the pot and return it to pressure for a short time to cook it in the beef broth. I enjoy broccoli, onions, carrots, potatoes, squash, and even cabbage with my brisket. But keep in mind that different veggies may require different cooking times under pressure, so you may want to cook the veggies in batches, or just hit the “sauté” button on the Instant Pot to simmer the veggies under your supervision until they’re cooked.
How Do I Store Leftovers?
Leftover brisket can be stored in airtight containers in your fridge for up to 3 days. For longer storage, slice the brisket and freeze it in freezer-safe bags or containers, and freeze the sauce separately from the beef. It’ll be good for up to 3 months.
Serving Suggestions
Instant-Pot beef brisket pairs beautifully with traditional sides such as Garlic Mashed Potatoes and Roasted Vegetables. You can also consider some different flavors, such as a Healthy Mediterranean Couscous Salad for a lighter touch. For a more filling meal, consider serving it alongside our Baked Sweet Potatoes and Easy Cheesy Baked Asparagus.
With leftover brisket, I love making brisket sandwiches. Toast two slices of your favorite bread, give them a good smear of mayo and a sprinkle of salt and pepper, then line the bread with tomatoes, sliced onion, and lettuce. Heat two big slices of brisket and put them on your sandwich with a slice of Swiss cheese. Trust me on this one.
Ingredients
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 3–4 pounds beef brisket trimmed
- 1 tablespoon olive oil
- 1 cup beef broth
- Fresh parsley chopped (for garnish)
Instructions
- Combine sea salt, pepper, garlic powder, onion powder, smoked paprika, and oregano in a small bowl to create the dry rub.
- Rub the spice mixture all over the brisket evenly, covering all sides.
- Set the Instant Pot to "Sauté" mode and heat the olive oil. Once hot, sear the brisket on both sides until browned, approximately 3–4 minutes per side.
- Remove the brisket and pour beef broth into the Instant Pot, scraping the bottom to deglaze the pot.
- Place the brisket back into the Instant Pot, close the lid, and set the valve to "Sealing." Cook on high pressure for 70 minutes.
- After cooking, allow the Instant Pot to naturally release pressure for 15 minutes, then manually release any remaining pressure.
- Carefully remove the brisket from the Instant Pot and let it rest for a few minutes before slicing against the grain. Garnish with fresh parsley to serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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