Instant Pot Brisket Recipes

INSTANT POT BRISKET

Steps:

• Combine spices in a small bowl. Rub over the entire surface of the brisket. Set aside.
• Heat the oil in the Instant Pot on Sauté mode.
• Once hot, add the onions and garlic. Cook for 2-3 minutes until slightly softened, stirring frequently to not allow garlic to burn.
• Turn off Sauté mode.
• Place the brisket on top of the onion mixture in the Instant Pot. You may need to cut it in half to fit properly.
• Pour the beef broth and BBQ sauce into the pot.
• Close the lid on the Instant Pot, turn the valve to the "sealing" position.
• Set the Instant Pot for 90 minutes on "Meat/Stew" mode (or pressure cook high if your Instant Pot doesn't have that setting).
• Once done cooking, let the Instant Pot naturally release for 10 minutes then turn the valve to "venting" and quick release the rest of the pressure.
• Remove the lid and use tongs to remove the brisket from the pot to a cutting board.
• Slice or shred the brisket depending on preference.
• Turn the Instant Pot to Sauté mode and cook, reducing the sauce left in the pot for 5 minutes or so until slightly thickened. Whisk consistently as it cooks.
• Add the brisket back to the pot with the sauce to coat or, plate the brisket and spoon the sauce on top before serving.

INSTANT POT BRISKET

Steps:

• Dry Rub Brisket: In a glass mixing bowl, mix dry rub ingredients together. Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours (preferably overnight, so the salt can penetrate into the meat).
• Pressure Cook Beef Brisket: Add sliced onion, minced garlic, 1 tbsp (15ml) maple syrup, 1 tbsp (15ml) honey, 2 tbsp (30ml) apple cider vinegar, 3 - 5 drops liquid smoke, and ½ cup (125ml) unsalted chicken stock to Instant Pot. Mix well. Add marinated brisket in Instant Pot. Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes. Remove the lid carefully.
• Thicken Homemade BBQ Sauce: Carefully place cooked brisket on a chopping board and let it rest. If desired, use a fat separator to remove the oil from the BBQ sauce. Bring the BBQ sauce back to a simmer by pressing the "Cancel" button, then "Saute" button. Mix in 1 cup (250ml) ketchup, 2 tbsp (30g) Dijon mustard, and 1 tbsp (13g) brown sugar in Instant Pot. Let the BBQ sauce thicken by simmering for 8 - 15 minutes. Stir occasionally. Taste and adjust the seasoning with more salt if necessary.
• Serve Instant Pot Brisket with Yummy BBQ Sauce: Generously brush the addictively yummy BBQ sauce all over the brisket. If desired, use a blowtorch or oven (broil) to slightly caramelize the BBQ sauce on the brisket. Slice your brisket against the grain to maximize tenderness. If you didn't marinate the brisket long enough, sprinkle some salt on the sliced briskets to season them better. Serve with the awesome BBQ sauce. Your delicious & beautiful BBQ Brisket is ready to serve! Enjoy~ :)

INSTANT POT BRISKET

Steps:

• Heat oil in a 6-quart multicooker set to the high "Sauté" setting. Generously season brisket with salt and pepper. Working in batches, add brisket to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.
• Add onions to pot and season with salt and pepper; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add ketchup, vinegar, and brown sugar; nestle brisket pieces back into pot.
• Secure lid of multicooker; adjust vent to seal. Cook on high "Pressure Cook" setting for 1 hour 25 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift brisket from liquid and transfer to a cutting board. Tent with foil to keep warm.
• Add carrots and potatoes to pot. Secure lid, readjust pressure valve, and cook on high "Pressure Cook" setting for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.
• Set machine to "Sauté" setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables, sprinkle with parsley, and serve.