Instant Pot Brisket
This easy recipe for brisket in an Instant Pot or pressure cooker results in a tender & juicy BBQ beef brisket everyone is sure to love!
Servings: 12 servings
Ingredients
- 3.5-4 pound beef brisket
- 1 tablespoon avocado oil
- 3 cloves garlic minced
- 1/2 large yellow onion chopped
- 1 cup beef broth
- 1/2 cup BBQ sauce
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1/2 teaspoon cayenne
- 2 teaspoon kosher salt
- 1/2 tablespoon ground mustard
Instructions
- 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.
Nutrition
Serving: 1SERVING | Calories: 482kcal | Carbohydrates: 7g | Protein: 45g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Cholesterol: 160mg | Sodium: 642mg | Fiber: 1g | Sugar: 4g