We love a good brisket around here. We like to use the meat for sandwiches, and often serve it over mashed potatoes or rice. My Instant Pot Saucy Beef Brisket recipe makes a tender, delicious beef brisket in under 2 hours. It has a tangy sauce that is a cross between barbecue and sweet & sour. Paul really likes it because it isn’t too much of either. It’s just right.
Instant Pot Saucy Beef Brisket
On the list of foods I did not grow up eating is beef brisket. Yes, we ate corned beef, and plenty of it, being the Irish is strong in my family, lol! But not regular brisket. It wasn’t until I got married that I started to cook them.
Brisket is a cut of beef from the breast area. It really does well as smoked and barbecued, and is also perfect for braising. That’s why Instant Pot Saucy Beef Brisket does well in the Instant Pot pressure cooker; the brisket is braised in the sauce and it comes out as tender as you’d like. And delicious!
Instant Pot Saucy Beef Brisket is nice to serve for a party, Game Day, or for a Holiday. It is versatile, and taste wonderful!
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This Instant Pot Saucy Beef Brisket recipe makes a tender, delicious beef brisket in under 2 hours. It has a tangy sauce that is a cross between barbecue and sweet & sour. Serve it over potatoes, rice, or make into sandwiches!
- 3 lb Beef Brisket, (flat cut) cut in 3 equal pieces, against the grain
- 2 tsp Kosher Salt, divided
- 1 tsp Pepper
- 2 tsp Olive Oil
- 1 1/2 cups Apple Cider or Juice (2 cups for 8 qt pot)
- 1 small Onion, sliced
- 1/2 tsp Garlic Powder
- 1/2 tsp Liquid Smoke (optional)
- (1) 12oz bottle Chili Sauce (such as Heinz)
- 3 Tbsp Brown Sugar
- 3-4 Tbsp Cornstarch
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Trim excess fat from the brisket and cut in half, across the grain. Salt and pepper both sides, reserving 1 tsp of the salt.
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Turn on the pressure cooker's sauté setting. When hot, add the oil, then the brisket halves. Brown a few minutes on each side to get a bit of a crust. Remove to a plate.
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Pour the apple cider/juice into the pot and scrape the brown bits from the bottom of the pot (deglaze). Turn off the sauté function.
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Add the onion, garlic powder, liquid smoke, and stir.
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Place the brisket halves in the liquid and pour the chili sauce over the meat. Do not stir.
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Place the lid on the pot and lock in place. Set the steam release knob to Sealing.
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Press the Pressure Cook/Manual button (or dial), and then the + or - button (or dial) to choose 90 minutes (High pressure).
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When the cooking cycle ends, let the pot sit undisturbed for 15 minutes (15 minute Natural Release). Then turn the steam release knob to Venting and release any remaining steam/pressure.
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When the pin in the lid drops down, Open the lid facing away from you.
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Test the tenderness of the brisket using tongs or a long handled utensil. If the meat isn't as tender as you'd like, immediately put the lid back on and cook for another 10 minute cycle with a 10 minute natural release.
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Use tongs to remove the brisket to a plate and cover with foil.
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Turn the sauté function back on.
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Stir in the brown sugar. Taste and add as much of the reserved tsp of salt as desired.
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Mix the cornstarch with 2-3 Tbsps of cold water and stir, to make a slurry. Whisk into the simmering sauce. If it doesn't get thick enough after a couple of minutes, make some more slurry and add a little at a time until sauce has desired thickness.
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Turn off the pot and use oven mitts to remove inner pot to a cooking rack.
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Slice the brisket across the grain and add the slices into the sauce. Let them stay in the sauce for a few minutes while you get the rest of your meal prepared.
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Serve with mashed potatoes or rice, or on buns.
Resources to make this recipe and more
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