Instant Pot Brisket Recipe
Tender, flavorful, melt in your mouth Instant Pot Brisket in less than half the time using your Instant Pot! Crispy BBQ bits and all.
Servings: 8
Calories: 252kcal
Equipment
Ingredients
For the Rub
- 1 tbsp brown sugar
- 2 tsp ground black pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp course salt
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp Cayenne pepper
- 2 lb beef brisket at least 2 inches thick
Sauce
- 1/2 onion sliced
- 4 cloves garlic minced
- 1/4 c low sodium chicken broth
- 1 c ketchup
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp brown sugar
Instructions
- In a small mixing bowl combine the ingredients for the rub. Rub the mixture on the brisket, then let it marinate for at least 2 hours, up to 18 hours.
- In the bottom of the Instant Pot, add the onion, garlic, and chicken broth, whisk to combine.
- Add the marinated brisket. Close lid and make sure the valve is in the sealing position. Select MANUAL mode (high pressure) for 75 minutes, then once cooked, allow the pressure to release naturally (this will take 15-20 minutes).
- Remove the lid, then transfer the brisket to a foil-lined baking sheet.
- To make the BBQ sauce, select SAUTE mode. Add the ketchup, honey, apple cider,Dijon, and brown sugar. Let the BBQ sauce simmer until it thickens, about 10-12 minutes.
- Turn the oven on to broil.
- Brush the BBQ sauce over the brisket and place in the oven and broil until the sauce begins to caramelize.
- Transfer to a cutting board and slice the brisket against the grain and serve immediately.
Recipe Source: Inspired by Amy + Jacky
Nutrition
Serving: 1serving | Calories: 252kcal | Carbohydrates: 18g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 996mg | Potassium: 520mg | Fiber: 1g | Sugar: 14g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 3mg