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Instant Pot Barbecue Brisket
Smokey beef brisket made in the Instant Pot.
5
from 1 vote
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Course:
Main Course
Cuisine:
American
Keyword:
Instant Pot barbecue beef brisket, Instant Pot barbecue beef brisket recipe, instant pot barbecue brisket
Prep Time:
15
minutes
minutes
Cook Time:
1
hour
hour
30
minutes
minutes
Pressure Release:
25
minutes
minutes
Total Time:
2
hours
hours
20
minutes
minutes
Servings:
8
servings
Calories:
352
kcal
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
1
teaspoon
chili powder
2
teaspoons
kosher salt
1
teaspoon
freshly ground black pepper
1
teaspoon
smoked paprika
½
teaspoon
garlic powder
3 - 4
pounds
beef brisket
1
tablespoon
vegetable oil
1
large yellow onion
sliced
1
teaspoon
brown sugar
1
cup
beef broth
1
cup
barbecue sauce
plus more for serving
1
teaspoon
liquid smoke
Instructions
In a small bowl, stir together the chili powder, salt, pepper, paprika, and garlic powder.
Pat the brisket dry with paper towels.
Trim the fat cap to ¼ inch thick.
Cut the brisket in two to three large pieces to fit into the pot.
Sprinkle the seasoning all over the brisket.
At this point, you can transfer the brisket to a 1 gallon resealable bag and refrigerate for up to 1 day.
Press SAUTE on the Instant Pot.
When it shows HOT, add the oil and swirl to coat inner pot.
Add one piece of the brisket fat side down to the pot and sear for about 5 minutes, until browned.
Transfer the brisket to a plate, then repeat with the second (or second and third) piece(s).
Add the onion and the brown sugar to the pot and sauté for about 3 minutes, or until the onion has softened.
Press CANCEL.
Pour in the broth.
Scrape up any browned bits from the bottom of the pot.
Return the brisket pieces to the pot, fat side up.
Close and lock the lid.
Turn the pressure release valve to SEALING.
Select MANUAL high pressure and adjust the cooking time to 75 minutes.
When the cooking time ends, let the pressure release naturally for 25 minutes.
Turn the pressure release valve to VENTING to release any remaining pressure.
Remove the brisket and shred with two forks.
Pour the cooking liquid into a fat separator.
Return 2 cups of the cooking liquid to the pot along with the shredded brisket.
Stir in barbecue sauce and liquid smoke.
Notes
Chili powder:
I really like ancho chili powder for this brisket. It is milder and smokier than regular chili powder.
Kosher salt:
Sea salt would make a good substitute. Or 1 teaspoon of table salt.
Beef broth:
I like to use reduced-sodium beef broth.
Barbecue sauce:
Choose a barbecue sauce that you like. Pick a brown sugar or honey sauce for a sweeter brisket or a spicy sauce for a bit of heat.
Liquid smoke:
Feel free to adjust the amount of liquid smoke to your liking.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
352
kcal
|
Carbohydrates:
17
g
|
Protein:
36
g
|
Fat:
15
g
|
Saturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
105
mg
|
Sodium:
1201
mg
|
Potassium:
695
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
279
IU
|
Vitamin C:
1
mg
|
Calcium:
29
mg
|
Iron:
4
mg