Homemade Instant Pot Brisket

Brisket used to intimidate me. I’d see these recipes calling for hours in the oven or all day in a slow cooker, and I’d think, “Maybe next weekend.” Then I discovered I could make tender, falling-apart brisket in my Instant Pot in a fraction of the time. Game changer.

The best part? You get all that low-and-slow flavor without actually spending your whole day watching the clock. I brown the meat, throw in some onions and a simple sauce made from pantry staples, and let the pressure cooker do its thing. An hour and a half later, you’ve got brisket that tastes like you’ve been tending to it all afternoon.

Perfect for a Sunday dinner when you want something special but don’t want to be stuck in the kitchen. I serve mine with mashed potatoes or on slider buns with extra sauce. Either way, everyone thinks I spent way more effort than I actually did.

What Kind of Brisket Should I Use?

For this Instant Pot recipe, you’ll want to look for a flat-cut brisket, which is sometimes called the “first cut” at the grocery store. The flat cut is leaner and more uniform in thickness compared to the point cut, which means it cooks more evenly in the pressure cooker. A 3-pound brisket is the perfect size for most standard 6-quart Instant Pots, giving you enough room for the liquid and allowing proper pressure to build. If you can only find a larger brisket, you can ask your butcher to cut it down to size, or you can trim it yourself and save the extra for another meal.

Options for Substitutions

This brisket recipe is pretty forgiving when it comes to swaps:

• Beef brisket: Brisket is really the star here and shouldn’t be substituted – it’s a tough cut that needs the pressure cooker’s magic to become tender. If you can only find point-cut instead of flat-cut, that works too, just expect a bit more fat.
• Red wine vinegar: Apple cider vinegar or white wine vinegar both work great as replacements. You’ll still get that tangy kick that balances the sweetness.
• Beef broth: Chicken broth or vegetable broth can step in if needed. You could also use water with a beef bouillon cube dissolved in it.
• Light brown sugar: Dark brown sugar works just fine and adds a slightly deeper molasses flavor. In a pinch, use white sugar plus 1 teaspoon of molasses.
• Dried herbs: Fresh herbs can replace dried ones – just triple the amount (so 3 teaspoons fresh thyme and 3 teaspoons fresh oregano). Add them at the end of cooking to keep their flavor bright.
• Vegetable oil: Any neutral oil like canola or grapeseed works here. You could also use olive oil if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot brisket is skipping the browning step, which adds a depth of flavor you just can’t get any other way – those caramelized bits on the bottom of the pot also prevent the dreaded “burn” notice.

Another common error is slicing the brisket with the grain instead of against it, which results in chewy, tough meat no matter how long you cooked it – look for the lines running through the meat and cut perpendicular to them.

Don’t rush the natural pressure release either, as opening the valve early can cause the meat to tighten up and lose moisture, so resist the temptation and let it sit for the full 20-25 minutes.

Finally, if your sauce seems too thin after cooking, remove the brisket and simmer the liquid on sauté mode for 5-10 minutes to thicken it up before serving.

What to Serve With Brisket?

Brisket is one of those dishes that pairs perfectly with classic comfort sides that can soak up all those delicious juices. I love serving it with creamy mashed potatoes or roasted root vegetables like carrots and parsnips, which complement the rich, savory flavors of the meat. Coleslaw is another great option because the crisp, tangy crunch cuts through the richness of the brisket nicely. You can also slice the brisket and pile it onto soft rolls with some of the cooking liquid for amazing sandwiches, or serve it alongside some buttered egg noodles for a hearty meal.

Storage Instructions

Store: Leftover brisket actually gets better after a day or two in the fridge. Keep it in an airtight container with some of the cooking liquid to keep it moist, and it’ll stay good for up to 4 days. I like to slice it before storing so it’s ready to grab for sandwiches or quick dinners.

Freeze: This brisket freezes really well for up to 3 months. Let it cool completely, then slice and store it in freezer bags with a bit of the sauce. Freeze it flat so it thaws evenly and takes up less space in your freezer.

Reheat: The best way to reheat brisket is low and slow so it doesn’t dry out. Warm it in a covered dish in the oven at 300°F with a splash of broth, or heat it gently on the stovetop with some of the reserved sauce. You can also microwave individual portions on medium power, but keep an eye on it so it stays tender.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 180-200 g
• Fat: 140-160 g
• Carbohydrates: 65-75 g

Ingredients

For the beef:

• 3 lb beef brisket
• 2 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil

For the sauce and aromatics:

• 1 large yellow onion, thinly sliced into 1/4-inch rings
• 1/2 teaspoon kosher salt
• 1/2 cup beef stock
• 1/3 cup red wine vinegar
• 1/3 cup ketchup
• 3 tablespoons brown sugar, packed
• 1 1/4 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 1/4 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1 dried bay leaf
• Fresh parsley for garnish

Step 1: Prep and Season the Brisket

• 3 lb beef brisket
• 2 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 large yellow onion, thinly sliced into 1/4-inch rings

Trim any excess fat from the brisket, leaving about a 1/4-inch layer for flavor and moisture.

Pat the meat dry with paper towels—this is crucial for getting a good sear.

Season generously on all sides with 2 1/4 teaspoons kosher salt and 3/4 teaspoon freshly ground black pepper, rubbing the seasonings in so they adhere well.

While the brisket rests, thinly slice the large yellow onion into 1/4-inch rings and have all your sauce ingredients measured and ready nearby.

Step 2: Sear the Brisket to Build Flavor

• 1 tablespoon vegetable oil
• Seasoned brisket from Step 1

Set your Instant Pot to the sauté function on high heat and let it preheat for 2-3 minutes.

Add 1 tablespoon vegetable oil and wait for it to shimmer.

Place the seasoned brisket fat-side down in the pot and sear for 5-6 minutes without moving it—you want a deep brown crust to develop.

Flip and sear the other side for another 5-6 minutes until well-browned.

I find this browning step is essential because it creates a flavorful crust and adds depth to the final dish.

Remove the brisket to a plate and set aside.

Step 3: Build the Sauce Base with Aromatics

• 1 large yellow onion, thinly sliced into 1/4-inch rings
• 1/2 teaspoon kosher salt
• 1/2 cup beef stock
• 1/3 cup red wine vinegar
• 1/3 cup ketchup
• 3 tablespoons brown sugar, packed
• 1 1/4 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 1/4 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1 dried bay leaf

With the sauté function still on, add the sliced onions to the residual oil and fat in the pot, then sprinkle with 1/2 teaspoon kosher salt to help them release their moisture.

Sauté for 4-6 minutes, stirring occasionally, until the onions become soft and slightly golden.

Pour in 1/2 cup beef stock and use a wooden spoon to deglaze the pot, scraping up all the browned bits from the bottom—these caramelized bits are packed with flavor.

Stir in the 1/3 cup red wine vinegar, 1/3 cup ketchup, and 3 tablespoons packed brown sugar, then add the dried thyme, oregano, smoked paprika, garlic powder, Worcestershire sauce, and bay leaf, mixing until well combined.

Step 4: Pressure Cook the Brisket

• Seared brisket from Step 2
• Sauce base from Step 3

Return the seared brisket to the pot, nestling it into the onion and sauce mixture.

The liquid should come about halfway up the sides of the meat—this is the perfect amount for pressure cooking.

Turn off the sauté function, close and seal the lid, then select high pressure and set the timer for 70 minutes.

The Instant Pot will take about 10-15 minutes to come to pressure before the actual cooking time begins.

Step 5: Release Pressure and Rest the Brisket

When the cooking cycle is complete, let the pressure release naturally for 20-25 minutes—this gradual release allows the meat to relax and reabsorb its juices, keeping it incredibly tender.

After the natural release, if there’s still pressure in the pot, carefully turn the valve to quick-release any remaining steam.

Open the lid carefully, tilting it away from you to avoid the steam.

Step 6: Slice and Serve

• Cooked brisket from Step 5
• Onions and sauce from Step 5
• Fresh parsley for garnish

Transfer the brisket to a cutting board and let it rest for 5 minutes—I always do this before slicing to ensure maximum juiciness and clean cuts.

Using a sharp knife, slice the brisket against the grain into 1/2-inch thick slices; cutting against the grain shortens the muscle fibers, making each bite more tender.

Arrange the sliced brisket on a serving platter and pour the onions and sauce over the top.

Garnish with fresh parsley and serve immediately.

Homemade Instant Pot Brisket

Delicious Homemade Instant Pot Brisket recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 2 hours hrs 2 minutes mins

Servings: 6 servings

Calories: 2350

Ingredients Method

Ingredients

  

For the beef

• 3 lb beef brisket
• 2 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil

For the sauce and aromatics

• 1 large yellow onion, thinly sliced into 1/4-inch rings
• 1/2 teaspoon kosher salt
• 1/2 cup beef stock
• 1/3 cup red wine vinegar
• 1/3 cup ketchup
• 3 tablespoons brown sugar, packed
• 1 1/4 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 1/4 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1 dried bay leaf
• Fresh parsley for garnish

Method

 

1. Trim any excess fat from the brisket, leaving about a 1/4-inch layer for flavor and moisture. Pat the meat dry with paper towels—this is crucial for getting a good sear. Season generously on all sides with 2 1/4 teaspoons kosher salt and 3/4 teaspoon freshly ground black pepper, rubbing the seasonings in so they adhere well. While the brisket rests, thinly slice the large yellow onion into 1/4-inch rings and have all your sauce ingredients measured and ready nearby.
2. Set your Instant Pot to the sauté function on high heat and let it preheat for 2-3 minutes. Add 1 tablespoon vegetable oil and wait for it to shimmer. Place the seasoned brisket fat-side down in the pot and sear for 5-6 minutes without moving it—you want a deep brown crust to develop. Flip and sear the other side for another 5-6 minutes until well-browned. I find this browning step is essential because it creates a flavorful crust and adds depth to the final dish. Remove the brisket to a plate and set aside.
3. With the sauté function still on, add the sliced onions to the residual oil and fat in the pot, then sprinkle with 1/2 teaspoon kosher salt to help them release their moisture. Sauté for 4-6 minutes, stirring occasionally, until the onions become soft and slightly golden. Pour in 1/2 cup beef stock and use a wooden spoon to deglaze the pot, scraping up all the browned bits from the bottom—these caramelized bits are packed with flavor. Stir in the 1/3 cup red wine vinegar, 1/3 cup ketchup, and 3 tablespoons packed brown sugar, then add the dried thyme, oregano, smoked paprika, garlic powder, Worcestershire sauce, and bay leaf, mixing until well combined.
4. Return the seared brisket to the pot, nestling it into the onion and sauce mixture. The liquid should come about halfway up the sides of the meat—this is the perfect amount for pressure cooking. Turn off the sauté function, close and seal the lid, then select high pressure and set the timer for 70 minutes. The Instant Pot will take about 10-15 minutes to come to pressure before the actual cooking time begins.
5. When the cooking cycle is complete, let the pressure release naturally for 20-25 minutes—this gradual release allows the meat to relax and reabsorb its juices, keeping it incredibly tender. After the natural release, if there's still pressure in the pot, carefully turn the valve to quick-release any remaining steam. Open the lid carefully, tilting it away from you to avoid the steam.
6. Transfer the brisket to a cutting board and let it rest for 5 minutes—I always do this before slicing to ensure maximum juiciness and clean cuts. Using a sharp knife, slice the brisket against the grain into 1/2-inch thick slices; cutting against the grain shortens the muscle fibers, making each bite more tender. Arrange the sliced brisket on a serving platter and pour the onions and sauce over the top. Garnish with fresh parsley and serve immediately.