Instant Pot Brisket

5 from 3 votes

Learn how to cook beef brisket in the instant pot easily and seamlessly. Full of flavor and cooked perfectly every time.

instant pot brisket.

Ever since getting an instant pot, we’ve been obsessed with cooking anything and everything in it.

Sure, we started slow with basics, like sushi rice, pasta, and brown rice, but now, through some trial and error, we’ve jumped into main dish territory. We kicked things off with pork chops and now, giving brisket a try.

Why you’ll 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.
  • Healthier. Unlike frying or grilling, no added oil, butter, or fats are needed, but don’t fret- it doesn’t compromise the flavor!
  • Fast. Compared to a wok or skillet, cooking beef in the instant pot takes a fraction of the time.
  • Mess-free. It just uses your single pot without disturbing your entire kitchen. 

What we like the most about this instant pot beef brisket is that it cooks the meat perfectly every single time. Thanks to the beauty of the machine, it’s pretty much hands off.

Ingredients needed 

Here is everything you’ll need to make this recipe: 

  • Beef broth. Choose a good quality beef broth that has no added fillers or flavors.
  • Red onion. Cut and quartered. 
  • Garlic cloves. Fresh or bottled garlic.
  • Corned beef brisket. Either brisket (with a flavor seasoning package) or unseasoned brisket.
  • Carrots. Cut into small pieces. 
  • Potatoes. Either small whole potatoes or larger ones quartered work. 
  • Cabbage. Roughly chopped. 

How to cook brisket in the instant pot? 

Instant pot recipes are super convenient as they need very little hands on time and cook incredibly quickly. Here is how you’ll make it:

Step 1- Cook the beef

Add the broth to the instant pot along with garlic and onion.

garlic and onion in instant pot.

Put the brisket on the top of the rack and add the seasoning packet. Close the lid and set the cooker to high pressure for 90 minutes.

beef brisket in instant pot.

Allow the pressure to release naturally for 20 minutes before you open the pot to release the remaining pressure manually. Remove corn beef from the pot and cover to keep it warm. Strain garlic and onion from the broth and discard them. 

Step 2- Cook veggies 

Now, add cabbage, carrots and potatoes to the instant pot with liquid. Close the lid and cook at high pressure for 5 minutes. Release the pressure naturally and manually. 

vegetables in instant pot.

Slice corned beef into pieces and pour some liquid on the top. Sprinkle some parsley over the meat and vegetables and serve with mustard. 

Tips to make the best recipe 

  • Never fill your instant pot to the lid as it can explode and your beef will become very soft. Always fill 2/3rds of the instant pot and adjust accordingly. If your beef is too large, you can slice it in half. 
  • Start the recipe by rinsing uncooked beef to remove the residual salt on its surface. This prevents the dish from being super salty.
  • If you purchase corned beef from the store, ask the store staff if it’s pre-brined or not. If yes, there is no need to repeat the step; you can cook it directly. 

How long do you cook corned beef in an instant pot? 

It depends on the weight of the corned beef. 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 

As the weight increases, the time to cook corned beef also increases. 

What is the best cooking method for brisket? 

The best way to cook any meat is slowly and for a longer duration. It adds maximum flavor makes it tender and moist. An instant pot works perfectly here, because it does all of that, but in a fraction of the time. 

Storage instructions 

Wondering how to store leftovers to keep them fresh for a long time? Here are the best storage tips: 

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 stovetop or in a preheated oven. 

instant pot beef brisket.

What to serve with instant pot beef

Hearty sides and root vegetable dishes are always the best to pair with the juicy and tender meat. While this dish already contains potatoes, carrots, and cabbage, here are some ideas:

Frequently Asked Questions

Is corn beef better in a crockpot or instant pot? 

Corn beef is better cooked in the instant pot because the high pressure cooks a more tender meat. 

How long does a 3 lb corned beef take to cook?

A 3 lb corned beef will take 2 1/2- 3 hours to cook.

Does brisket get more tender the longer it cooks? 

No, brisket get doesn’t get tender the longer it cooks. In fact, with more cooking time, it’ll become tough and chewy. 

Why is my brisket dry?

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.

instant pot brisket recipe.

Instant Pot Brisket | Juicy And Tender

Learn how to cook beef brisket in the instant pot easily and seamlessly. Full of flavor and cooked perfectly every time.
5 from 3 votes
Print Rate
Course: Main Course
Cuisine: American
Prep Time: 1 minute
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 31 minutes
Servings: 8 servings
Calories: 276kcal
Author: Arman

Ingredients

  • 4 cups beef broth
  • 1 large onion quartered
  • 6 cloves garlic minced
  • 2 lbs beef brisket with seasoning packet
  • 6 small carrots chopped
  • 1 lb 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

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. 
TO REHEAT: Either microwave the beef for 20-30 seconds or you can also do it stovetop or in a preheated oven. 

Nutrition

Serving: 1serving | Calories: 276kcal | Carbohydrates: 21g | Protein: 28g | Fat: 9g | Sodium: 582mg | Potassium: 986mg | Fiber: 5g | Vitamin A: 6354IU | Vitamin C: 48mg | Calcium: 76mg | Iron: 3mg | NET CARBS: 16g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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