Instant Pot Brisket
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My Instant Pot brisket recipe yields juicy, fork-tender beef with rich savory flavor and tender vegetables cooked right alongside it. It’s effortless to make and turns out perfectly every time.
I’m a fan of ‘set it and forget it’ dinners, especially on busy weeknights. If you’re the same, wait until you try my Instant Pot beef brisket.
I was honestly hesitant to test brisket in the Instant Pot at first. Brisket already has a bad rap for turning out tough or chewy when cooked improperly, so I wasn’t convinced pressure cooking would do it any favors. Thankfully, I couldn’t have been more wrong.
During recipe testing, I actually started by searing the brisket first, but I found the margin for error became much smaller and the meat dried out more easily. Instead, I focused on building a deeply flavorful braising liquid with broth, onions, and garlic, so the pressure cooker could do the heavy lifting.
The result is juicy, fork-tender brisket with thick slices and rich, savory flavor throughout. And those vegetables cooked in the braising liquid? They practically turn into their own side dish.
Table of Contents
Why I love this recipe
- More flavorful. Meat cooked in an Instant Pot becomes extra flavorful because all the juices and aromatics have time to meld together during pressure cooking.
- Fork tender every time. Brisket has a reputation for being tough, but the pressure cooker keeps it juicy and tender with little effort.
- Mess-free. I love how everything cooks in one pot, including the vegetables and braising liquid, so cleanup is minimal.
- Fast. Compared to traditional brisket recipes, the Instant Pot dramatically reduces cooking time without sacrificing texture and flavor.
Key Ingredients
Here’s what goes into beef brisket in the Instant Pot, along with my kitchen notes. Full measurements are in the recipe card below.
- Corned beef brisket (with seasoning packet). Brisket typically comes in two types: flat cut and point cut. Most grocery stores carry flat cut, which is what I usually use here. If you can find point cut, I highly recommend it- the extra marbling makes the meat richer, juicier, and much more forgiving during pressure cooking.
- Beef broth. Use a good-quality beef broth with minimal additives for the best flavor. Since the brisket cooks directly in the liquid, the broth makes a huge difference in the final taste. I love Whole Foods or Swanson’s Organic Beef Broth.
- Red onion and garlic. These aromatics slowly soften in the braising liquid and add plenty of savory flavor to the brisket.
- Stewed vegetables. I used carrots, potatoes, and cabbage, which soak up all the flavorful cooking juices perfectly.
Variations
- DIY seasoning packet: If your brisket doesn’t come with a seasoning packet, make your own by combining 1 tablespoon coriander seeds, 1 tablespoon mustard seeds, 2 teaspoons black peppercorns, 2 teaspoons kosher salt, 2 bay leaves, and 1 teaspoon red pepper flakes or chili powder.
- Serve the beef with a sauce. Mix a little brown sugar, ketchup, mustard, honey, paprika, apple cider vinegar for a quick BBQ sauce.
How to make brisket in the Instant Pot
Step 1- Prep the beef. Pour the broth into the Instant Pot and add the onion and garlic. Place the 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 the broth from the onion and garlic, then 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.
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: 2 1/2 – 3 hours
- 3-5 lb corned beef: 3 – 3 1/2 hours
Arman’s recipe tips
- Don’t overfill the Instant Pot. Only fill it about two-thirds full, so the brisket has enough room to pressure-cook properly. I tested this once with a very large brisket, and the meat was so soft it almost completely fell apart (and not in the nice shredded way!).
- Rinse the beef first. If your brisket is heavily brined or cured, briefly rinsing it helps remove excess surface salt and keeps the final dish from becoming overly salty.
- Sear the meat first, if desired. While optional, quickly searing the brisket adds extra caramelized flavor and color to the exterior. I usually skip this when I want the braising liquid to stay cleaner and lighter tasting.
Storage instructions
To store: I like to bring them to room temperature and transfer to an airtight container (braising liquid and beef) and keep in the fridge for 5 days.
To freeze: Once the beef has cooled, add it, along with the veggies and liquid base, to a freezer-safe container and freeze for up to 6 months. Thaw it overnight in the fridge before reheating.
Reheating: I actually prefer reheating leftovers in the microwave for 20-30 seconds, spooning some of the cooking juices over the brisket so it stays moist. You can also reheat it gently on the stovetop over medium heat, though I recommend keeping a close eye on it since brisket can dry out quickly once reheated.
Frequently asked questions
The driest brisket I tested was either overcooked or didn’t have enough braising liquid in the pot. Using a leaner flat cut can also make the meat less forgiving. Make sure there’s enough broth in the Instant Pot and let the pressure release naturally so the brisket stays juicy and tender.
While I prefer the convenience of the Instant Pot, you can also use a slow cooker. 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.
Since the brisket already cooks with potatoes, carrots, and cabbage, I usually keep the sides simple. Crusty bread, mashed potatoes, roasted potatoes and carrots, or a crisp green salad all pair well with the rich braising liquid.
More Instant Pot Dinners
Instant Pot Brisket
Video
Ingredients
- 4 cups beef broth
- 1 large onion quartered
- 6 cloves garlic minced
- 2 pounds beef brisket with seasoning packet, see notes
- 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 the beef brisket from the pot and cover with foil to keep warm. The brisket should be fork-tender and easy to slice.
- Strain the broth from the onion and garlic, then 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.
- Slice the brisket and spoon a little of the cooking liquid over it. Serve with vegetables.
Notes
Nutrition
Originally published August 2022
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….