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Guarantee tender, fall-apart meat with my effortless Instant Pot brisket recipe. It’s full of flavor and cooked perfectly every time!
Need more foolproof Instant Pot recipes? Try my Instant Pot pork roast, Instant Pot chicken thighs, Instant Pot pork tenderloin, and Instant Pot whole chicken next.
I’m a fan of ‘set it and forget it’ recipes, especially when it’s dinnertime. If you’re the same, wait until you try my Instant Pot beef brisket.
Beef brisket gets a bad wrap for being a chewy, tough cut of meat. When you cook it in an electric pressure cooker, you’ll see that couldn’t be farther from the truth.
Table of Contents
Why I love this recipe
- More flavorful. Meat cooked in an Instant Pot is famous for being super flavorful, thanks to the ingredients having plenty of time to meld together (hello, Instant Pot steak).
- Healthier. Unlike frying or grilling, there’s no excess oil or fat needed, yet it doesn’t compromise on flavor (I promise!).
- Mess-free. Like my Instant Pot chuck roast, the only dish left to clean after dinner is your Instant Pot, which takes seconds.
- Fast. Compared to other cooking methods, cooking beef in the Instant Pot takes a fraction of the time.
Ingredients needed
- Beef broth. To break down the meat. Use a good-quality beef broth.
- Red onion and garlic. Two aromatics that will flavor the meat.
- Corned beef brisket. Either brisket (with a flavor seasoning package) or unseasoned brisket.
- Stewed veggies. I used carrots, potatoes, and cabbage.
How long do you cook corned beef in an instant pot?
It depends on the weight of the corned beef. As the weight increases, so does the cook time. Follow the guide below to have an exact idea of the time according to the weight:
- 2-3 lb corned beef: 21/2 – 3 hours
- 3-5 lb corned beef: 3 – 31/2 hours
How to make brisket in the Instant Pot
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the beef. Pour the broth into the Instant pot and add onion and garlic. Place brisket on top of a rack (fat cap facing up) and add the seasoning packet.
Step 2- Cook. Seal the lid and turn the vent knob to the sealing position. Set the cooker to ‘High Pressure’ for 90 minutes. Let the pressure release naturally for 20 minutes, then press the top valve to vent and manually release the remaining pressure.
Step 3- Rest. Remove corned beef from the pot and cover it with foil to keep it warm.
Step 4- Add vegetables. Strain broth from the onion and garlic and discard them. Place carrots, potatoes, and cabbage into the pot along with liquid. Seal the lid and set the unit to ‘High’ pressure for 5 minutes. Quick release the pressure.
Step 5- Slice and serve. Slice corned beef against the grain and spoon the cooking liquid over it. Serve with the vegetables.
Slow cooker option!
While I prefer the convenience of the Instant Pot, you can also use a slow cooker if you prefer.
Simply add the beef, onions, garlic, and broth to the slow cooker. Cook on Low for 5-6 hours or High for 2-3 hours. Discard the onions and garlic, and add the other veggies. Put the lid back on and cook for another 3 hours on Low or 1 hour on High.
Arman’s recipe tips
- Be safe. Never fill your Instant Pot up to the lid, as the pressure can cause it to explode, and your beef will get very soft. Only fill the IP ⅔ of the way, and if your brisket is too large, slice it in half.
- Rinse the beef first. Rinsing the uncooked beef helps remove the residual salt on the surface and keeps the dish from being overly salty.
- Unless it’s pre-brined. Ask your butcher if the corned beef is pre-brined. If it is, you don’t need to rinse it first. Just add it directly to the pot.
Variations
- If your beef doesn’t come with a seasoning packet, or if you’d rather make your own spice rub, combine coriander seeds, mustard seeds, black pepper, kosher salt, bay leaves, and red pepper flakes or chili powder.
- Sear the meat first. While optional, I find quickly searing the exterior of the brisket in a pan helps lock in the juices and gives the meat a caramelized exterior.
- Serve the beef with a sauce. Mix a little brown sugar, ketchup, mustard, honey, paprika, apple cider vinegar, and voila! You just made a quick BBQ sauce.
Storage instructions
To store: Place leftovers in an airtight container and keep in the refrigerator for 5-6 days.
To freeze: Once the beef has cooled down, add it, along with the veggies and liquid base in a freezer friendly container and store it in the freezer for up to 6 months.
Reheating: Either microwave the beef for 20-30 seconds, or you can also do it on the stovetop or in a preheated oven.
Frequently asked questions
When you don’t add enough liquid to the pot or heat the beef for too long, it will become dry. Add water as needed during the cooking process to keep it from drying out.
What to serve with this dish
- Air fryer garlic bread
- Air fryer smashed potatoes
- 2-ingredient biscuits
- Wedge salad
- Or any of my side dish recipes
Instant Pot Brisket
Video
Ingredients
- 4 cups beef broth
- 1 large onion quartered
- 6 cloves garlic minced
- 2 pounds beef brisket with seasoning packet
- 6 small carrots chopped
- 1 pound potatoes Yukon gold or mini potatoes
- 1 small cabbage cut into 8 portions
Instructions
- Pour the broth into the Instant pot and add onion and garlic. Place brisket on top of a rack and add the seasoning packet. Seal lid and set the cooker to High for 90 minutes. Let pressure release naturally for 20 minutes, and then manually release the remaining pressure.
- Remove corned beef from the pot and cover with foil to keep warm.
- Strain broth from the onion and garlic and discard them. Place carrots, potatoes and cabbage into the pot along with liquid. Seal lid and set the unit to high pressure for 5 minutes. Quick release the pressure.
- Slice corned beef and spoon a little of the cooking liquid over it. Serve with vegetables.
Notes
Nutrition
Originally published August 2022, updated and republished July 2024
Can I also use chicken or just beef for this recipe? What would suit the best?
Full of flavor, but turned out more like a pot roast….