Unless you’ve been living under a rock, you know the Instant Pot is a game-changer for brisket. But finding the perfect savory recipe? That’s where we come in. From classic smoky to bold new flavors, these 21 brisket recipes will transform your weeknight dinners into comfort food heaven. Ready to get cooking?
Classic Instant Pot Beef Brisket
Prepare to meet your new favorite brisket, made in an Instant Pot because who has time to babysit a smoker? This classic recipe delivers fall-apart tender beef with a rich, savory crust, all in a fraction of the time. Get ready for the most stress-free, flavor-packed brisket of your life.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
For the Brisket
- 1 (3-4 lb) beef brisket, trimmed of excess fat
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tbsp olive oil (or any neutral oil)
For the Braising Liquid
- 1 large onion, sliced into half-moons
- 4 cloves garlic, minced (adjust to taste)
- 1 cup beef broth (low-sodium preferred)
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Trim any large fat pockets from the brisket, leaving a thin layer for moisture. Pat dry with paper towels.
- In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the brisket, pressing gently to adhere.
- Turn your Instant Pot to the 'Sauté' setting and heat olive oil until shimmering. Carefully place the brisket in the pot (if it's too big, cut it in half to fit). Sear for 4-5 minutes per side until deeply browned. Remove brisket and set aside.
- Add sliced onion to the pot and cook, stirring occasionally, for 3-4 minutes until softened and lightly browned. Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot (this step is key to avoid a 'burn' warning).
- Nestle the seared brisket back into the pot, along with any accumulated juices. Tuck the thyme sprigs, rosemary sprigs, and bay leaves around the meat.
- Close the Instant Pot lid, set the valve to 'Sealing', and select 'Manual' or 'Pressure Cook' on high for 90 minutes. The cooker will take about 10-15 minutes to come to pressure.
- Once the cooking cycle ends, allow the pressure to release naturally for at least 15 minutes (don't rush it – this keeps the brisket tender). Then carefully turn the valve to 'Venting' to release any remaining steam.
- Remove the brisket to a cutting board and let rest for 5-10 minutes. Discard the herb sprigs and bay leaves from the pot.
- If you'd like a thicker sauce, set the Instant Pot to 'Sauté' and simmer the liquid for 5-7 minutes until reduced to your liking. Slice or shred the brisket against the grain and serve with the sauce drizzled on top.
Voila! Your brisket is fall-apart tender with a deep, savory crust that tastes like it spent hours over hickory. Pair it with creamy mashed potatoes to soak up every drop of sauce, or pile the shreds onto toasted buns with pickles for epic barbecue sandwiches. Either way, this Instant Pot hero delivers big comfort with minimal effort.
Smoky BBQ Instant Pot Brisket
Just when you thought brisket required a day-long smoke session, this Instant Pot magic swoops in to save your BBQ cravings. We're talking fork-tender beef infused with smoky goodness in a fraction of the time—because who has time to babysit a grill?
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
- 3-4 lb beef brisket (flat cut, trimmed)
- 1 cup beef broth (low-sodium preferred)
- 1/2 cup barbecue sauce (your favorite smoky variety)
- 1 tbsp liquid smoke (optional but recommended)
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp brown sugar (packed)
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tbsp olive oil (or any neutral oil)
Instructions
- In a small bowl, mix smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper to create the dry rub. Pat the brisket dry with paper towels, then coat evenly with the rub. Let it sit for 15 minutes at room temperature to allow the flavors to penetrate.
- Set the Instant Pot to sauté mode (high) and add olive oil. Once shimmering, sear the brisket for 4-5 minutes per side until well-browned. Don't rush this step—a good crust builds flavor.
- Remove the brisket and pour in the beef broth, scraping up any browned bits from the bottom. Stir in apple cider vinegar, Worcestershire sauce, liquid smoke, and half the barbecue sauce. Let it simmer for 1 minute.
- Return the brisket to the pot, fat side up. Close the lid, set the valve to sealing, and cook on high pressure for 90 minutes (adjust by 10 minutes per pound if your brisket is larger or smaller). Let the pressure release naturally for 15 minutes, then quick release the remaining steam.
- Carefully remove the brisket to a cutting board and let it rest for 10 minutes. Meanwhile, set the Instant Pot to sauté and stir in the remaining barbecue sauce. Simmer for 5-7 minutes until the sauce thickens slightly. Slice the brisket against the grain and serve with the sauce drizzled on top.
Just one bite of this smoky, tender brisket and you'll be a believer—no smoker required. Serve it on a bun with coleslaw for the ultimate BBQ sandwich, or pile it high on a platter with pickles and cornbread.
Asian-Style Instant Pot Brisket
Just when you thought brisket couldn't get any better, I'm here to blow your mind with an Asian-inspired Instant Pot version that'll make your taste buds do a happy dance. This isn't your grandpa's brisket – it's a soy-ginger braised wonder that comes out tender and full of umami flavor.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
For the Brisket
- 1 (3-4 lb) beef brisket, trimmed of excess fat
- 1 tablespoon vegetable oil (or any neutral oil)
For the Braising Liquid
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar, packed
- 1/4 cup rice vinegar
- 1/4 cup water
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger (about a 1-inch piece)
- 4 cloves garlic, minced
- 2 star anise pods
- 1 cinnamon stick
- 1 teaspoon black pepper
For Serving (Optional)
- Sliced green onions
- Sesame seeds
- Steamed rice
Instructions
- Pat the brisket dry with paper towels. Season generously with salt and pepper (not listed in ingredients, but adjust tip: skip salt if soy sauce is salty enough).
- Select the 'Sauté' function on the Instant Pot and heat the oil until shimmering. Working in batches if needed, sear the brisket for 3-4 minutes per side until deeply browned. Transfer to a plate.
- In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, water, sesame oil, ginger, garlic, star anise, cinnamon stick, and black pepper.
- Pour about 1/2 cup of the braising liquid into the Instant Pot and deglaze, scraping up any browned bits from the bottom. This prevents a 'burn' warning later.
- Return the brisket to the pot, fat side up. Pour the remaining braising liquid around the brisket. Tuck the star anise and cinnamon under the meat if possible.
- Secure the lid, set the valve to 'Sealing', and select 'Manual' or 'Pressure Cook' on high for 90 minutes. The brisket will be fork-tender (tip: for a larger brisket, add 15 minutes per pound).
- Once the cooking cycle is done, allow the pressure to release naturally for at least 15 minutes (this helps keep the meat juicy). Then carefully vent any remaining steam.
- Transfer the brisket to a cutting board and let rest for 10 minutes. Meanwhile, skim excess fat from the braising liquid (tip: use a fat separator or spoon off the top).
- Slice the brisket against the grain into 1/4-inch thick slices. Arrange on a platter and spoon some of the braising liquid over the top. Garnish with green onions and sesame seeds if desired. Serve with steamed rice.
Oh, and don't forget to spoon that glorious sauce over a bowl of steaming rice – it's practically mandatory. The brisket slices like butter and each bite is a flavor explosion. Trust me, you'll be making this on repeat.
Spicy Instant Pot Brisket Tacos
A brisket that’s juicy, spicy, and ready in under 90 minutes? Yes, please. These tacos are about to become your new obsession — just don’t blame me when you run out of tortillas.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
For the Brisket
- 1 (3-4 lb) brisket flat, trimmed
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tbsp vegetable oil (or any neutral oil)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 (14.5 oz) can fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 1 bay leaf
For Serving
- 16 small corn tortillas (or flour)
- 1 cup shredded lettuce
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup crumbled queso fresco (optional)
- 1 cup store-bought salsa verde or your favorite salsa
- Lime wedges
- Pickled red onions (optional)
Instructions
- Cut the brisket into two large chunks. In a small bowl, mix salt, pepper, chili powder, cumin, smoked paprika, and cayenne. Season the brisket evenly on all sides with the spice rub.
- Select Sauté mode on the Instant Pot and set to High. Heat the oil until shimmering. Sear the brisket pieces in batches, about 3-4 minutes per side, until well browned. Transfer to a plate and set aside.
- Add the chopped onion and minced garlic to the pot. Cook, stirring often, for 2 minutes until softened. Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom.
- Stir in the fire-roasted tomatoes, chopped chipotle peppers in adobo, and bay leaf. Return the brisket to the pot, nestling it into the liquid.
- Close the lid and set the valve to Sealing. Pressure Cook on High for 60 minutes. Once done, allow the pressure to release naturally for 15 minutes, then quick release any remaining steam.
- Remove the bay leaf. Transfer the brisket to a cutting board and shred with two forks. Return the shredded meat to the pot and stir to coat with the cooking juices.
- Warm the tortillas in a dry skillet over medium heat or directly over a gas flame, about 30 seconds per side, until pliable and lightly charred.
- Fill each tortilla with a generous portion of shredded brisket. Top with shredded lettuce, sour cream, queso fresco (if using), salsa, and a squeeze of lime. Add pickled red onions if desired.
Zesty, smoky, and downright addictive, these tacos are a fiesta in every bite. Serve them with a cold beer and a side of elote — your taste buds will thank you later.
Mediterranean Instant Pot Brisket
Zesty and bold, this Mediterranean Instant Pot brisket brings sunny flavors of olives and herbs to your table without hours of hovering. It's a weeknight hero with weekend-worthy taste!
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
- 3-4 lb beef brisket, trimmed of excess fat
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 4 cloves garlic, minced
- 1 large onion, diced
- 2 tbsp tomato paste
- 1/2 cup dry red wine (or beef broth)
- 1 cup beef broth (low sodium)
- 1 cup pitted Kalamata olives
- 1 tsp dried oregano
- 1/2 tsp dried rosemary
- 2 bay leaves
Instructions
- Pat brisket dry, season with salt and pepper, and let rest 15 minutes. (Tip: patting dry ensures better sear.)
- Set Instant Pot to Sauté High. Add olive oil; sear brisket 4-5 minutes per side until deeply browned. Remove. (Tip: don't crowd the pot; work in batches if needed.)
- Add garlic and onion; cook 2 minutes, scraping up browned bits. Stir in tomato paste; cook 1 minute. (Tip: scraping deglazes the pot.)
- Pour in red wine; deglaze, let simmer 2 minutes.
- Add broth, olives, oregano, rosemary, bay leaves. Return brisket with any accumulated juices.
- Close lid, seal, pressure cook on High 75 minutes. Allow natural release 20 minutes, then quick release.
- Transfer brisket to cutting board; let rest 10 minutes. Check tenderness; if not fork-tender, pressure cook another 15 minutes. (Tip: natural release keeps meat moist.)
- Skim fat from sauce; remove bay leaves. Optional: simmer on Sauté to thicken. Adjust seasoning.
- Slice brisket against the grain and serve with sauce spooned over.
Every bite is tender, briny, and herbaceous. Serve over couscous or with roasted veggies. Leftovers? Even better the next day – just sayin'.
Instant Pot Brisket with Root Vegetables
Cue the comfort food cravings because this Instant Pot Brisket with Root Vegetables is about to become your new weeknight hero. It’s like a warm hug in a bowl—tender, juicy, and practically foolproof.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 75 minutes
Ingredients
- 1 (3-4 lb) beef brisket, trimmed of excess fat
- 2 tablespoons olive oil (or any neutral oil)
- 1 teaspoon kosher salt (adjust to taste)
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 large onion, sliced
- 1 cup beef broth (low sodium preferred)
- 1 tablespoon tomato paste (adds depth)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 4 large carrots, peeled and cut into 2-inch chunks
- 1 lb baby potatoes (or Yukon Gold, halved)
Instructions
- Season brisket all over with salt and pepper. (Tip: Let it sit for 15 minutes to absorb seasoning – worth the wait!)
- Select Sauté on your Instant Pot and add olive oil. Once shimmering, sear brisket until deeply browned on all sides, about 4–5 minutes per side. (Tip: Work in batches if your brisket is large to avoid steaming instead of searing.)
- Remove brisket to a plate. Add onion and garlic; cook, stirring, until softened, about 2 minutes.
- Stir in tomato paste and cook for 1 minute until fragrant and slightly darkened.
- Pour in beef broth and use a wooden spoon to scrape up any browned bits from the bottom. (Tip: This deglazing step prevents the dreaded 'Burn' warning on your Instant Pot.)
- Add thyme sprigs and bay leaf. Return brisket to the pot, fat side up.
- Lock the lid, set valve to Sealing, and cook on High Pressure for 60 minutes. (Tip: For a 4-pound brisket, 60 minutes is perfect; adjust by 10 minutes per pound if larger.)
- When the timer beeps, allow natural pressure release for 15 minutes. Then carefully quick-release any remaining pressure.
- Open the lid and transfer brisket to a cutting board. Tent loosely with foil and let rest for 10 minutes.
- While brisket rests, add carrots and potatoes to the pot. (No need to add extra liquid – the juices are enough.) Close lid, set to High Pressure for 5 minutes. Quick release when done.
- Slice brisket against the grain into thick slices. Serve with the tender root vegetables and a generous spoonful of the savory pot liquid.
Hearty and deeply flavorful, this brisket is so tender it practically falls apart. The carrots and potatoes soak up all those beefy juices, making every bite a little celebration. Serve it with crusty bread or over egg noodles for an extra-comforting twist.
Garlic Herb Instant Pot Brisket
Everyone loves a brisket that tastes like it's been smoking all day, but who has that kind of time? Enter the Instant Pot – your shortcut to tender, garlicky, herb-packed meat without the all-day commitment.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
- 3-4 lb beef brisket, trimmed (leave 1/4 inch fat)
- 2 tbsp olive oil (or any neutral oil)
- 6 cloves garlic, minced (adjust to taste)
- 2 sprigs fresh rosemary, leaves stripped and chopped
- 4 sprigs fresh thyme, leaves stripped
- 1/4 cup fresh parsley, chopped
- 1 tsp kosher salt (or to taste)
- 1/2 tsp black pepper, freshly ground
- 1 cup beef broth (low-sodium preferred)
Instructions
- Trim excess fat from the brisket, leaving about 1/4 inch. Tip: Trimming prevents greasy results while keeping moisture.
- In a small bowl, combine minced garlic, chopped rosemary, thyme, parsley, salt, and pepper with olive oil to form a paste.
- Rub the paste all over the brisket, ensuring even coverage. Let it sit for 10 minutes to marinate. Tip: This step builds flavor depth.
- Turn Instant Pot to sauté mode (high). Add a drizzle of oil if needed, then sear the brisket for about 3 minutes per side until deeply browned. Work in batches if necessary to avoid crowding.
- Remove brisket and pour in beef broth. Scrape up any browned bits from the bottom with a wooden spoon – that's flavor gold.
- Return brisket to the pot, lock the lid, and set to high pressure for 90 minutes. Tip: For a more tender result, cook 2 hours if your brisket is larger.
- Allow natural pressure release for at least 20 minutes (or full natural release). Tip: Quick release can make brisket tough; patience pays off.
- Carefully remove brisket to a cutting board and let rest 10 minutes before slicing against the grain. Tip: Resting redistributes juices for moist slices.
No matter how you slice it, this brisket is a showstopper – fork-tender, herb-crusted, and bursting with garlicky goodness. Leftovers? They're even better the next day, so make a double batch if you're smart.
Instant Pot Brisket Chili
Pulling out your Instant Pot for this brisket chili is like calling in a flavor SWAT team. It’s rich, smoky, and so tender you’ll forget you’re eating chili and think you’re at a barbecue. Perfect for cold nights when only a meaty, bean-packed bowl will do.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 1 minutes
Ingredients
- 2 pounds beef brisket, trimmed and cut into 1-inch cubes (or any stew meat)
- 2 tablespoons vegetable oil (or any neutral oil)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 3 tablespoons chili powder (adjust to taste)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 can (14.5 oz) crushed tomatoes
- 1 cup beef broth (low-sodium preferred)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Season brisket cubes with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Set Instant Pot to Sauté mode (high) and add 2 tablespoons vegetable oil. Once shimmering, sear brisket in batches until browned on all sides, about 3-4 minutes per batch. (Tip: Don’t overcrowd the pot – you want a good sear, not a steam bath.)
- Transfer seared brisket to a plate and set aside.
- Add diced onion and red bell pepper to the pot. Sauté for 3 minutes until softened, scraping up any browned bits.
- Add minced garlic, 3 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, and 1 teaspoon oregano. Stir constantly for 30 seconds until fragrant. (Tip: Toasting the spices deepens their flavor – but watch them so they don’t burn.)
- Pour in 1 cup beef broth and deglaze the pan, using a wooden spoon to scrape up all the tasty browned bits.
- Return brisket to the pot along with any accumulated juices. Add 1 can crushed tomatoes and stir to combine.
- Close the lid, set valve to sealing, and pressure cook on High for 1 hour. (Tip: For extra-tender brisket, let the pressure release naturally for 15 minutes before quick-releasing the rest.)
- Once pressure is released, open the lid and carefully remove the brisket chunks. Shred them with two forks (they should fall apart easily).
- Return shredded brisket to the pot. Stir in drained kidney beans and pinto beans. Set Instant Pot to Sauté mode (low) and simmer for 10 minutes to meld flavors. (Tip: Smash a few beans with the back of a spoon to thicken the chili naturally.)
- Taste and adjust seasoning with extra salt or chili powder if desired.
Whether you top it with shredded cheddar and scallions or eat it straight from the bowl, this chili is a hug in a bowl. The brisket turns melt-in-your-mouth tender, and the beans soak up all that smoky goodness. Serve with cornbread or crusty bread for the ultimate comfort meal.
Instant Pot Sweet and Sour Brisket
Ever felt like your brisket needed a jolt of sweet-and-sour joy? This Instant Pot version delivers fall-apart meat in a lip-smacking glaze that's ready in a fraction of the time—because who said comfort food can't be quick and cheeky?
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
- 2 tbsp olive oil (or any neutral oil)
- 2 lbs beef brisket, cut into 2-inch chunks
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1/2 cup ketchup
- 1/3 cup brown sugar (packed)
- 1/4 cup apple cider vinegar
- 2 tbsp soy sauce (low-sodium works too)
- 1 cup beef broth (or water)
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Instructions
- Season the brisket chunks with salt and pepper.
- Set your Instant Pot to Sauté mode and heat the olive oil.
- Sear the brisket in batches until deeply browned on all sides, about 3-4 minutes per batch. Don't crowd the pot—browning equals flavor, so take your time!
- Add the sliced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
- Pour in the ketchup, brown sugar, apple cider vinegar, soy sauce, and beef broth. Stir to combine and bring to a bubble. Taste the sauce now—adjust with extra vinegar for tang or more sugar for sweetness.
- Return the brisket to the pot, nestling it into the sauce. Close the lid and set the valve to Sealing.
- Pressure cook on High for 45 minutes.
- Allow a natural pressure release for 15 minutes, then quick release any remaining steam. This keeps the brisket ultra-tender—don't rush it!
- Carefully remove the brisket to a plate.
- Set the Instant Pot back to Sauté mode. Stir in the cornstarch slurry and cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glossy finish.
- Return the brisket to the pot, toss to coat, and serve immediately over rice or egg noodles.
Vibrant, sticky, and ridiculously tender, this sweet and sour brisket is a weeknight game-changer. Serve it over jasmine rice or pile it into toasted buns for a playful dinner that feels like a celebration—no fancy tricks required.
Instant Pot Brisket Sandwiches
Forget everything you thought you knew about brisket—this Instant Pot version brings the smoky, tender goodness without babysitting a smoker all day. It's perfect for a backyard barbecue or a cozy Sunday dinner when you want something impressive but low-effort.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
- 3-4 lb beef brisket (flat cut, trimmed)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (or regular)
- 1 tbsp liquid smoke (optional but recommended)
- 1 cup beef broth (low sodium)
- 2 tbsp Worcestershire sauce
- 1 cup barbecue sauce (your favorite, plus extra for serving)
- 1 (16 oz) bag coleslaw mix
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1/2 cup mayonnaise
- 8 soft brioche buns (or any sturdy bun)
Instructions
- In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Pat the brisket dry and rub the spice mixture all over.
- Set Instant Pot to sauté mode on high. Add 1 tbsp oil, then sear the brisket on each side until browned, about 4 minutes per side. Tip: Don't skip searing—it builds deep flavor.
- Transfer brisket to a plate. Deglaze the pot with beef broth, scraping up browned bits. Stir in Worcestershire sauce, liquid smoke, and 1/2 cup barbecue sauce.
- Return brisket to the pot, fat side up. Close the lid, set valve to sealing, and cook on high pressure for 75 minutes. Let pressure release naturally for 15 minutes, then quick release any remaining steam. Tip: Natural release keeps brisket juicy and tender.
- While brisket cooks, make the slaw: In a large bowl, whisk together apple cider vinegar, granulated sugar, and mayonnaise. Add coleslaw mix and toss to coat. Refrigerate until serving.
- Carefully remove brisket to a cutting board. Let rest 10 minutes, then slice against the grain into 1/4-inch thick slices. Tip: Slicing against the grain ensures each bite is tender.
- Toss sliced brisket with the remaining 1/2 cup barbecue sauce. Pile onto buns and top with tangy slaw. Serve with extra sauce on the side.
Zesty, smoky, and downright drool-worthy—these sandwiches are a crowd-pleaser that’ll have everyone asking for seconds. The tender brisket paired with the crisp slaw is a symphony of textures, and the extra sauce lets everyone customize their perfect bite.
Texas Style Instant Pot Brisket
Cue the smoke and spice! Texas-style brisket goes Instant Pot for a weeknight miracle that’s bold, beefy, and totally efficient. No smoker? No problem—we’re getting that deep, peppery bark and fall-apart tenderness right in your kitchen.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
- 3-4 lb beef brisket (flat cut, trimmed)
- 2 tbsp yellow mustard (as binder)
- 2 tbsp coarse black pepper (freshly ground preferred)
- 1 tbsp kosher salt (or to taste)
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (adjust for heat)
- 1 cup beef broth (low-sodium)
Instructions
- Trim the brisket to 1/4-inch fat cap – a sharp knife keeps you in control.
- Pat the brisket dry with paper towels, then coat all sides with yellow mustard (it’s the glue for the rub).
- In a small bowl, mix coarse black pepper, kosher salt, smoked paprika, garlic powder, onion powder, and cayenne. Sprinkle evenly over the brisket and press to adhere.
- Turn the Instant Pot to Sauté (High). Once hot, sear the brisket fat-side down for 4 minutes until deeply browned. Flip and sear 3 more minutes. Remove and set aside.
- Pour beef broth into the pot and deglaze with a wooden spoon, scraping up all browned bits – that’s pure flavor.
- Return the brisket to the pot, fat-side up. Close the lid, set valve to Sealing, and cook on Manual High Pressure for 90 minutes.
- Allow natural pressure release for at least 20 minutes – don’t rush this or the brisket will tighten up.
- Transfer the brisket to a cutting board and tent with foil. Rest for 10 minutes (let those juices redistribute).
- Slice against the grain into 1/4-inch thick slices – a long sharp knife makes it easy.
Every bite bursts with smoky, peppery goodness—even without a pit. Serve on thick Texas toast with pickles and onions for the full experience, or pile onto nachos for a twist.
Herb-Crusted Instant Pot Brisket
Why settle for a bland beef brick when you can lock in a flavor bomb with a fresh herb crust? Fire up your Instant Pot and get ready to brag.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 85 minutes
Ingredients
- 4 lb beef brisket, trimmed
- 2 tbsp olive oil (or any neutral oil)
- 1 tbsp kosher salt (adjust to taste)
- 1 tsp black pepper, freshly ground
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh oregano, chopped
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 cup beef broth (low sodium preferred)
- 2 tbsp Worcestershire sauce
- 3 cloves garlic, smashed
Instructions
- Pat the brisket dry with paper towels – a dry surface = a killer crust.
- Mix salt, pepper, rosemary, thyme, oregano, paprika, and garlic powder in a small bowl.
- Rub the herb mixture all over the brisket, pressing firmly so it sticks (tip: let it sit 15 minutes if you can, but no sweat if you can't).
- Turn your Instant Pot to Sauté mode (Normal) and heat the olive oil until shimmering.
- Sear the brisket, fat side down first, for 4 minutes without moving – patience, buddy. Flip and sear the other side for 3 minutes.
- Remove the brisket to a plate. Pour in the beef broth and Worcestershire sauce, scraping up any brown bits (that's liquid gold!).
- Add the smashed garlic cloves to the pot, then place the trivet inside.
- Set the brisket on the trivet, fat side up. Lock the lid and set to Pressure Cook (High) for 60 minutes for a tender-but-sliceable result (or 75 minutes for fall-apart, your call).
- Let the pressure release naturally for 15 minutes, then carefully quick-release any remaining steam.
- Transfer the brisket to a cutting board and tent with foil for 10 minutes (don't skip – it's resting!).
- Slice against the grain into 1/4-inch thick slices – thick or thin, just against the grain!
- Spoon some of the pot juices over the top before serving.
Buttery soft on the inside with that herb-freckled crust that'll make your taste buds do a happy dance. Serve it over creamy mashed potatoes with a dollop of horseradish cream, or pile it on a toasted bun with pickles for a killer sandwich.
Instant Pot Brisket Biryani
Very few culinary mashups make you do a double-take, but Instant Pot Brisket Biryani? Oh, it’s the real deal. Imagine tender, Texas-style brisket meeting aromatic, spiced basmati rice in a pressure cooker speed-dating scenario that ends in flavor fireworks.
Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the Brisket
- 2 lbs beef brisket, cut into 1-inch cubes (trimmed of excess fat)
- 1 tbsp vegetable oil (or any neutral oil)
- 1 large onion, thinly sliced
- 2 tbsp ginger-garlic paste (or 4 cloves garlic and 1-inch ginger, minced)
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 cup plain yogurt
- 1 cup beef broth
For the Rice
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 2 cups water
- 1 tsp salt
- 2 bay leaves
- 4 green cardamom pods
- 1 cinnamon stick
- 1 tsp ghee (or butter)
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 2 tbsp fried onions (store-bought or homemade)
Instructions
- Set Instant Pot to Sauté mode (high). Add oil. When hot, add brisket cubes in a single layer (work in batches) and sear until browned on all sides, about 4–5 minutes per batch. Transfer to a plate. (Tip: Don't crowd the pot—browning in batches ensures a deep crust.)
- Add sliced onions to the pot and sauté until golden brown, about 5–6 minutes. (Tip: Patience here builds the flavor base.)
- Add ginger-garlic paste and sauté for 1 minute until fragrant.
- Add cumin, coriander, smoked paprika, turmeric, cayenne, and salt. Stir for 30 seconds to bloom the spices.
- Return brisket to pot. Add yogurt and beef broth. Stir to combine, scraping up any browned bits.
- Lock lid, set valve to sealing. Pressure cook on High for 35 minutes. Let pressure release naturally for 10 minutes, then quick release remaining steam.
- While brisket cooks, soak basmati rice in cold water for 30 minutes. Drain well.
- Open Instant Pot, remove brisket pieces with a slotted spoon and set aside. Keep the cooking liquid in the pot.
- Add 2 cups water, 1 tsp salt, bay leaves, cardamom pods, cinnamon stick, and ghee to the pot. Stir.
- Add drained rice and spread in an even layer. Place brisket pieces on top of the rice—do not stir.
- Lock lid, set to sealing. Pressure cook on High for 6 minutes. Let pressure release naturally for 10 minutes, then quick release any remaining steam. (Tip: Natural release prevents sticky rice.)
- Open lid, gently fluff rice with a fork. Sprinkle with cilantro, mint, and fried onions. Serve hot.
Layered with tender meat and fragrant spices, this biryani brings the best of two worlds together. Serve it with a side of raita or a simple cucumber salad to cool things down—or just dive straight in with a fork. Trust me, every grain is worth the hype.
Conclusion
Here’s a roundup of 21 savory Instant Pot brisket recipes that’ll bring bold flavors to your table. Pick your favorite, give it a try, and drop a comment below sharing how it turned out—share this list on Pinterest too!
