Instant Pot Beef Brisket
This Instant Pot 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!
Servings: 4 - 8
Ingredients
- 3 lb Beef Brisket, (flat cut) cut in 2 equal pieces* against the grain
- 2 teaspoons Kosher Salt, divided
- 1 teaspoon Pepper
- 2 teaspoons Olive Oil
- 1 ½ cups Apple Cider or Juice (2 cups for 8 qt pot)
- 1 small Onion, sliced
- ½ teaspoon Garlic Powder
- ½ teaspoon Liquid Smoke (optional)
- 12-oz bottle Chili Sauce (such as Heinz)
- 3 Tablespoons Brown Sugar
- 3-4 Tablespoons Cornstarch
Instructions
Prep the Brisket
- Trim excess fat from the brisket and cut in half, across the grain. Salt and pepper both sides, reserving 1 teaspoon of the salt.
Sear the Brisket
- 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 and set aside.
- 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.
- Add the onion, garlic powder, and liquid smoke. Stir.
- Place the brisket halves in the liquid and pour the chili sauce over the meat. Do not stir.
Pressure Cook
- Place the lid on the pot and lock in place. Set the steam release knob to Sealing.
- Press the Pressure Cook/Manual button (or dial), and then the + /- button (or dial) to choose 60 minutes (thicker than 2 inches, use 90). High pressure.
- 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.
- When the pin in the lid drops down, Open the lid facing away from you.
- 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.
Rest the Brisket & Finish Gravy
- Use tongs to remove the brisket to a plate and cover with foil.
- Turn the sauté function back on.
- Stir in the brown sugar. Taste and add as much of the reserved teaspoon of salt as desired.
Thicken Gravy
- 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.
- Turn off the pot and use oven mitts to remove inner pot to a cooling rack.
Serve
- 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.
- Serve with mashed potatoes or rice, or on buns.
Notes
*I cut the brisket in half to get it to fit in a 6 quart pressure cooker. I don't stack the pieces, placing them side-by-side to ensure even cooking.
Nutrition
Calories: 428kcal
