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.