Smoky & Tender Pressure Cooker / Instant Pot Beef Brisket
Make this tender, flavorful Pressure Cooker / Instant Pot Brisket in a fraction of the time it would take to cook it in the oven. An overnight marinade helps give it a smokey flavor you’ll love.
While this beef brisket recipe is great any time of year, I really love to cook it for holiday get-togethers!
This pressure cooker brisket is simple to put together, and it’s a crowd pleaser. It’s also easy to dress up with sides, and you can stretch it by serving it sandwich style.
Several years ago, my sister made beef brisket for our family Christmas party and shared her recipe. The minute I saw it, I couldn’t wait to convert it to my pressure cooker. (Learn how to convert your family favorite recipes to your pressure cooker.)
What Is Brisket?
Beef brisket is a flavorful cut of meat that comes from the front, chest area. (I love this illustration—it’s a really great guide to cuts of beef.)
Beef brisket is an awesome choice for pressure cooking! It’s a tougher cut of meat that cooks up tender and juicy in the pressure cooker. (For more on brisket, check out this detailed guide.)
If you’re planning to slice it, I recommend using flat cut brisket. Flat cut brisket has a layer of fat along the bottom, which is easy to remove after cooking. (It’s what I call for in this recipe.)
When you cook the brisket, you’ll want to cook it fat side up.
If you’re worried about having dry brisket, you’ll want to look for a cut of meat that is well marbled.
When brisket is cured in a salty brine, it’s called corned beef. Don’t use brine-cured brisket in this recipe. (If you’re interested in a great corned beef, try my Instant Pot corned beef and cabbage recipe.)
How to Cook Brisket in an Instant Pot / Electric Pressure Cooker
This Instant Pot Brisket recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Mealthy MultiPot.
Why Use the Overnight Marinade?
The brisket marinates overnight to tenderize the meat and lock in that great smoky flavor!
I don’t recommend skipping it.
The spice rub helps tenderize the meat and really infuses it with the flavors.
The extra flavor is worth planning ahead to let this can sit in your fridge overnight.
Fitting Brisket in Your Pressure Cooker
How much brisket fits what size pressure cooker? A lot of that depends on the shape of your particular cut of meat.
Flat cut brisket is usually rectangular, but it’s not always exact. Both of the pictured cuts of brisket are around 3 pounds, but they’re quite different in shape.
Most 3 pound cuts should fit in a 6-quart pressure cooker without any issue.
You may have to cut the brisket in half to fit it in the cooking pot. If this happens, try to fit the pieces side by side rather than stacking one on top of the other.
You can fit larger briskets but be sure to test this out before cooking. If the brisket doesn’t fit across the bottom of the pot, you can cut the brisket into pieces. This will work great for sandwiches or BBQ Beef Brisket Tacos (see page 55 of the Electric Pressure Cooker Cookbook).
As always, larger pressure cookers will be able to fit larger cuts of meat. However, keep in mind that you’ll need to add more liquid.
How to Serve Instant Pot Brisket
After the brisket is finished cooking, remove from the cooking pot and allow to rest for a few minutes. Use a serrated knife to slice into 1/4 to 1/2-inch slices, then arrange on a platter.
Use an instant-read thermometer to verify your brisket is at least 195°F after cooking.
Just prior to serving, add some of the warm cooking liquid to additional barbecue sauce, and drizzle it over the top of the slices.
If you’re serving a crowd, you could also shred it and serve it on rolls.
What to Serve with Beef Brisket
One of the things I like about beef brisket is that it pairs well with most sides. So if you’re providing the main dish and asking guests to bring a side, you have a lot of options. Here are some of my favorites:
Pressure Cooker / Instant Pot Hash Brown Casserole | These cheesy Instant Pot potatoes are the perfect comfort food, and they’re my favorite homemade side for this Instant Pot Brisket.
Pressure Cooker / Instant Pot Cornbread | This shortcut recipe starts with a Jiffy Corn Muffin mix, so it comes together super quick. However, if you prefer from-scratch cornbread, I have a great recipe for Buttermilk Corn Bread on page 261 of my cookbook, The Electric Pressure Cooker Cookbook.
Instant Pot Roasted Red Potatoes | You can pressure cook these potatoes in advance. Prior to serving, just coat them in melted butter, garlic, and herbs, sprinkle them with Parmesan cheese, and brown them in your air fryer or broil them in an oven.
Lion House Rolls from my baking site, Barbara Bakes | When I really want to take a meal to the next level, I’ll bake up some homemade rolls. These These rolls are an old-fashioned favorite and cook up big and fluffy. They’re also easy to make!
Garlic Parmesan Air Fryer French Fries from Barbara Bakes | If you have an Instant Pot Duo Crisp, a Ninja Foodi, or a Mealthy Crisp Lid, you can make these awesome Garlic Parmesan french fries.
How to Reheat Instant Pot Brisket
Since brisket can be a more expensive cut of meat, I like to reheat it in the pressure cooker. This helps ensure it doesn’t dry out.
To reheat brisket, use the pot in pot method: Place a trivet in the bottom of your pressure cooking pot, and add 1 cup of water. Place a cake pan or oven-safe dish on top of the trivet, then cook at High Pressure until the meat is cooked through.
If you’re reheating a lot of brisket, I’d start with 5 minutes of cook time and adjust from there.
You may want to cover the pan with foil, but it isn’t necessary for brisket. If you do use foil, you’ll need to increase your cook time.
Update: To show you how easy this Instant Pot Brisket is, I’ve made a quick video. I use the Instant Pot Duo Evo Plus in this video, so you can get a glimpse of it in action!
Pressure Cooker / Instant Pot Brisket
The secret to this tender Pressure Cooker / Instant Pot Brisket recipe is the overnight marinade. You'll get long-smoked flavor in a fraction of the time!
Ingredients
- 1 teaspoon seasoned meat tenderizer
- 1/4 teaspoon celery salt
- 1/4 teaspoon Lawry’s seasoned salt
- 1/4 teaspoon garlic salt
- 3 pounds beef brisket, flat cut, fat trimmed to 1/4 inch
- 2 tablespoons liquid smoke
- 1 tablespoon Worcestershire sauce
- 1 cup BBQ sauce, plus more for serving
- 1/2 cup water
Instructions
- In a small bowl, combine meat tenderizer, celery salt, seasoned salt, and garlic salt. Rub spices into brisket. Put brisket in a large, heavy-duty Ziploc bag. Add the liquid smoke and Worcestershire sauce. Seal the bag and refrigerate to marinate overnight.
- In the pressure cooking pot, stir together the barbecue sauce and water. Add the brisket fat-side facing up and any accumulated juices. Select High Pressure and 60 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 15 minutes, then finish with a quick pressure release. When the valve drops carefully remove lid.
- Carefully remove the meat from the pressure cooker to a large platter. Slice the meat across the grain.
- In a small bowl, stir together a little cooking liquid with additional BBQ sauce. Drizzle the mixture over the meat just before serving.
Notes
If necessary, you can cut the brisket in half to get it to fit in a 6 quart pressure cooker. Try to place the pieces side by side rather than stacking them to ensure the two pieces cook evenly.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 555Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 181mgSodium: 607mgCarbohydrates: 15gFiber: 0gSugar: 12gProtein: 49g
Nutrition information is calculated by Nutritionix and may not always be accurate.
More Pressure Cooker Beef Recipes You Might Like:
- Pressure Cooker Mongolian Beef
- Beef & Bean Instant Pot Chili
- Instant Pot Beef Stroganoff
- Pressure Cooker / Instant Pot Beef Curry
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I’ve already made this recipe twice! Making it again tonight! I do double up on the seasonings but I follow the cooking method to a T. Thank you so much for this recipe! 🥰
That’s great – thanks Sarah!
My brisket (following your recipe,) is cooking as I type. Last night when I prepped it, I thought that only 3/4 tsp of the 3 ingredient rub did not go very far. I also have your book which has been a lifesaver to these new pressure cookers. Am I missing something in the initial rub?
Thanks Lois – so nice to hear you’re loving my cookbook. You could certainly amp up the rub if you prefer. Let me know how you like it.
Hi, Barbara! Thank you for this well written recipe, with so much helpful info not only about how to cook the meat, but understanding cuts as well. The comments are equally informative, your responses to salty commenters are nothing short of wise, graceful and kind (!), and I am pleased that you are still responding to comments years after posting this. I am already in the process of using this recipe as the basis for tonight’s dinner. My question is regarding your finished temperature. You stated to cook the meat to an internal temperature of 195 degrees. This caught me by surprise because the current USDA recommended minimum internal temperature for beef is only 145. I work in a commercial kitchen that cooks ours to 165 as a liability buffer; however we are oven cooking, not pressure cooking. Is there a reason for an internal temp of 195 related to the method of pressure cooking? Thanks for indulging my curiosity.
Thanks for the kind words Laura! With meats that you want fall-apart tender, you want to cook them past the safe-to-eat cooking temperature. This smoked brisket rcipe cooks it to 202 degrees https://heygrillhey.com/texas-style-smoked-beef-brisket/ I hope you enjoyed the brisket!
I love smoked brisket but it requires 12-14 hours to get it to perfection and it takes all of my day managing temp etc so I wanted to see if I could get decent results for just making brisket sandwiches. I did not have meat tenderizer nor seasoned salt so just used regular salt and pepper and all other spices, liquid smoke and Worcestershire as stated and marinated overnight. I don’t like overly bbq’d sauced dishes so included a cup of beef broth and only about 1/4 cup of bbq sauce when cooking. Based on other reviewers comments, I set my pressure cook time to 100 minutes for my 3 lb brisket. I had to add another 15 minutes for it to get to the temp I wanted but I also did a quick release so it may have been good if I would have just let it release naturally at the 100 minutes (my husband was starving so couldn’t wait to see). I will say that it turned out perfect and had it on a brioche bun with some tangy coleslaw and a tad of bbq sauce. I will definitely make again! Delicious!! Thank you!
Thanks for sharing your experience Nancy! So nice to hear your brisket turned out perfect – that sounds like an awesome way to serve it.
Hi there! We raise our own beef, and I unwrapped a 1 lb brisket packaged by the meat locker to have VERY LITTLE fat on top. It’s sitting in the marinade now, to cook tomorrow. Any thoughts about any adjustments for a less-fatty brisket?
Hi Cindy – I would try a 30 minute cook time with a 10 minute natural pressure release. Then open it up and you’ll be able to judge if it’s as tender as you’d like or needs more time.
Hi Barbara,
I made this IP recipe the other night and this is company worthy!!!! I only made a few minor changes due to what I didn’t have on hand—no meat tenderizer, liquid smoke or BBQ sauce. My roast was a little under 3 lbs. I substituted beef broth for a brown gravy. SO GLAD THERE ARE LEFTOVERS as there are just myself and my fiancé!!
If you make this recipe, you won’t be disappointed.
Happy New Year to you and loved ones! Hopefully we all will have a much better, safer, and healthier 2021!!
P.S. I’m making your boneless pork chop with mushroom gravy tonight—YUMMY!
Susan
Thanks for the rave review Susan! Sounds like a tasty way to change it up. Enjoy the pork chops.
Hi! I was going to make this on Friday, but accidentally bought a rib roast instead of a brisket. Do you think this recipe would work with that cut of meat?
Hi Kearen – no, you’d want to cook a rib roast like this https://ohsweetbasil.com/instant-pot-prime-rib-recipe/
I made this with an almost 4lb roast. Based on comments, I cooked it for 1 hour and 40 minutes. I could have probably cooked it for closer to 2 hours. It was just slightly tough in the middle but not bad at all. The flavor was fantastic!! We will definitely be making this again. Thank you!
Thanks Tara – so nice to hear you loved it.
I really enjoyed using the instant pot to make my brisket. But I had a 2 lb brisket. Should I have cut down the cooking time for a smaller piece.
Hi Cindy – yes, meat cook time in the pressure cooker is determined by the thickness of the meat, so a thinner cut of meat will require less cook time. If you were cooking something like diced chicken, when you cook more or less the cook time generally remains the same because the thickness of the meat is the same.
I made this to the T of the instructions and had a nice brisket with nice fat layer…cane out very tough what did I do wrong? It was a very expensive piece of meat. And I feel like I ruined it. Used to a grill and a smoker but with me and my wife working all the time I thought this was the way to go please help me…
Hi Jeremiah – generally if meat is tough when cooked in the pressure cooker, it needs a longer cook time. All you need to do it lock the lid in place and cook it a little longer until it’s as tender as you’d like.
I made this last night and it turned out very well. I found a small whole “no roll” brisket for a terrific price. I cut it in half and trimmed a bit of fat from the point end. It weighed between 3 and 3.5 pounds. I did the overnight marinade. I had no meat tenderizer so I used (dare I say?) Accent. Instead of celery salt I used some onion powder. Everything else as written for the marinade. I put it in the pressure cooker for 70 minutes and did a 15 minute natural release and tried some. It was very tough. So I put it back in for 30 more minutes with a full natural release. Took it out and it was perfect! Good flavor, very tender and Juicy. I did cook it on the little wire rack. I was not really looking for BBQ as much as smoked brisket so I left out the BBQ sauce and used a cup of beef stock in the bottom of the IP. Thanks Barbara for such a delicious and EZ recipe!
Made this tonight – 2.5lb brisket – I only made some minor changes – I did not use the meat tenderizer (not on hand) and didn’t have garlic salt, only garlic powder, so used that, and added some onion (the dried pieces type) along with smoked pepper and some ‘steak seasoning’ from Lidl to the BBQ sauce (Sweet Baby Ray Original) and water. The result was great! Tender and tasty, and this easy? I’ll make this again as I already have another brisket in the freezer ready to defrost and make up this way. Thanks for sharing this recipe!
Thanks Robert – glad it was a hit! Sounds like a delicious way to change it up.
Is the amount of water dependent on the size of the brisket or the size of the instant pot? So if I had a larger weight brisket do I keep the water the same for a 6 quart ?
Hi Amy – the size of the Instant Pot generally. You may have to cut a larger brisket to get it to fit in the 6 quart.
The size of the pot and the weight. For a 6lb I would only add another half cup. Weight/cup
What meat tenderizer do you recommend, I’ve never used anything like this.
I generally use McCormick because I like their seasoning combination. It’s available at my local grocery store as well as Walmart. But you can use any brand your store carries, they should be pretty similar. Here’s a link if it’s helpful: https://amzn.to/323sHRf
Mine is in the cooker right now. I’m eagerly awaiting and will let you know.
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When making this recipe, do you place the brisket direction in to the liquid in the instant pot or do you use the rack?
Hi Andrea – just put the brisket in the liquid in the Instant Pot.
I have a 5.5 lb “Texas trimmed” brisket (don’t know what that means exactly) with a 6 qt instant pot. It is too long to lay flat. Should I cut it in half or leave it whole and cook it on it’s side (like ribs).
Hi Carol – I hadn’t heard the term Texas brisket before, but this post gave some good information. https://www.chowhound.com/food-news/162155/brisket-101/ Since yours is trimmed and weighs less than 6 lbs. I’ll assume it’s a flat cut and should fit in your 6 quart without cutting it in half and just wrapping it like you would ribs. I would use the same cook time and then check it after the natural release to see if it’s as tender as you’d like.
I made this tonight. I made a little 1 1/2 lb brisket in the mini 3 qt Mini. It was delicious! Thanks for the recipe!
Thanks great – thanks Kristin!
Has anyone used the Breville Smoke Gun on instapot brisket?
Hi Ed – I’m not familiar with the Breville Smoke Gun. Hopefully, someone else will comment.
What kind of BBQ sauce did you use? I would assume this makes a big difference.
Hi Carly – we used Masterpiece originally but recently we’ve started using Sweet Baby Ray’s.
A rainstorm prevented me from using my electric smoker on a brisket. I followed this recipe to a “t”. While the beef was edible, it was nothing like a typical “low and slow” smoked brisket. The brisket came out rather flavorless and was fairly chewy.
Hi Cliff – if it was still chewy, it probably needed to cook a little longer. Unfortunately, you’ll never get the same flavor from the pressure cooker that you’ll get from your smoker.
Would a 6-qt IP handle a 6-7 lb brisket? I want to make it shredded for tacos.
Hi Cheryl – yes, if you want it for shredded tacos, you can even cut in into two or three pieces to get it to fit and shorten the cook time slightly.
So good, I loved the smoky flavor on this brisket, it’s too cold to use the grill right now.
This is so easy, tender and delicious! It’s the perfect choice for any weeknight dinner.
I love how easy this is to make! A perfect meal for any night of the week!
What a great way to cook a brisket!
Thank you SO MUCH for this recipe, it’s beautiful!
Brisket is my jam! Love this so much!
Can I put the brisket in frozen? I’m assuming it would affect the cook time? Is it safe to eat after cooking from frozen to done that quickly?
Hi Shelly – you can safely cook the brisket from frozen. On a large piece of meat like a brisket it’s hard to determine how much extra time you’ll need but I would start with 5 minutes extra per pound and check and see if it’s as tender as you’d like.
If we are doing 13lb brisket, how long should we cook? I have an 8 quart pot that I am still a novice at using. Will I be able to cook all of it at once? How much liquid?
Hi Beth – it really depends on the shape of the brisket. Is it a flat cut so it’s thin but long and wide? Or is it a point cut that looks more like a roast? I would double the water for the 8 quart.
If the brisket is about 5 lbs, should I increase the b’que/water mixture in the Instant Pot?
You’ll only need to increase the liquids if you’re using an 8 quart pressure cooker.
My brisket is a little over 3lbs. It long and flat. I’ve cut it in half to fit in my 6qt pot but am wondering if I should separate the two pieces by a riser or balled up aluminum. I’m not that experienced cooking large pieces of meat in the instantpot.
Hi Michelle – since you’ve cut it in half, it may cook more quickly, so I would use less time and see if it’s as tender as you’d like. There’s not need to separate the two pieces, just stack them side by side instead of on top of each other.
My wife received one of these ‘elec pressure pots’ for a Christmas present and has really grown to love it. That being said, I thought to myself, why should she get all the glory? YES, she has mad some marvelous dishes but now it was my turn.
I found this recipe for the Smoked Brisket and said to myself that I can do this. I did and I have to say I couldn’t be more satisfied. The person to please in culinary tastes in my household is my wife and this was also a real hit!!! I didn’t change a thing on the recipe. I found a perfect 3lb brisket with a nice fat cap on it and it fit perfectly in our 8 qt pot.
Thank you so much for posting this and helping others. I look forward to receiving other great recipes in the future.
God bless and best wishes.
Thanks for taking the time to let me know how much you like the recipe Jim. I’m sure it’s just the start of many years of enjoyment.
I call BS on this recipe. For 1) There’s no way you got the bark pictured in the image above without browning it in some way first. 2) It looks crazy tough! Even in the video they are struggling to get through it with the knife and it’s disintegrating making a mess. No good.
Hi Max – the post has 178 comments and people, including Jim, really like the recipe. Don’t knock it until you’ve tried it.
I was disappointed to find out this was yet again another Instapot recipe, not a traditional pressure cooker recipe.
My bad. I’ll just stop looking.
Apparently, if we are not buying the latest and greatest, we are left in the dust.
Although I believe it has to do with machines that are not programmable and the folks who mislead others. I’ll not see ya later, but have nothing but good hopes for your posts and blog.
Hi Gregory – I don’t really understand your negativity. Instant Pot recipes are super simple to convert to stove top pressure cooker recipes. The availability of electric pressure cookers has created a surge in pressure cooker recipes. You’re doing yourself a disservice by eliminating all the electric pressure cooker recipes just because you don’t know how to convert them to the stove top pressure cooker.
I have two stove top pressure cookers and simply don’t have the space for an electric one. I find all the recipes work fine in the stove tops. I usually just lower the time by about five minutes Trial and error are great teachers?
Thanks for sharing Pegg!
Pegg, both the electric and the stove tops have their place.
Speaking from much experience, I had a cooking page for a long time which was very popular, over 1000 followers, until I had a stroke leaving me legally blind, now I only use my Instant Pot because I am afraid something will fall into my food and I won’t see it, and wearing my thick glasses for a long time gives me a huge headache.
I have 4 stove tops, 1- 16 qt, 1- 10 qt, 1- 8 qt and a 6- qt and I had a use for each of them.
I also had a Pressure Pro Pressure Cooker, which I fell in love with the first time I used it because of the convenience, then I got my Instant Pot for Christmas, and I haven’t looked back since, as the old saying goes.
The I-Pot is the Cat’s meow when it comes to cooking, and it is so easy to convert any recipe over to pressure cooking.
What you have to remember is this, stove-tops cook at a different pressure, the better ones usually 15 pounds per square inch, you can find a time chart by just typing in: Pressure Cooking times Chart.
Several different people have a good chart showing the different times. HIP PRESSURE COOKING is a very good one.
Electric Pressure Cookers cook at a lower pressure, usually 10- 12 pounds per sq inch, so they would use a different cooking time than a stove top, but they are so much more convenient, because you just add liquids, what you want to cook, set your cooking time, and forget it, it will cut itself off, release the pressure, then keep your food warm until you are ready to eat it, all without you having to do anything else.
Just remember, when you are searching for a recipe on the internet, don’t forget to type in WHICH kind you are looking for, STOVE TOP or ELECTRIC.
I just took a class for using both stove top and electric pressure cookers. The difference being the stove top version requires you to watch it more as there are no “timers” involved and you control the amount of heat the cooker gets, vs the electric which is more “automatic”. I don’t use an “insta pot” brand pressure cooker and just pay attention to the time and heat settings the receipe calls for. To me it’s similar to using a gas vs electric stove, it takes a little bit of time to figure out the best combo of what works for the food being cooked.
I’ve cooked brisket many times and used many different recipes, but this recipe was the BOMB! It was fast and very easy. I even tried on a week night after I got in from work ,hoping it would be done in time for dinner. I cooked a 2lb brisket for only 45 mins and it was perfect. This is definitely my go to recipe from now on.LOVED IT
That’s awesome – thanks Tammy!
My beef brisket is 2.72 lbs. I cooked it with high pressure for 60 mins an used natural released until the pin dropped.
The brisket is overcook and dry. What did I do wrong. I seasoned the beef brisket two hours before put it in the pressure cooker.
(I guess if the brisket came up dry not flavorfulness there is nothing to do with how long it gets seasoned before cooked.
Hi Ken – it could have been the brisket wasn’t very well marbled – didn’t have much fat in it or on it to keep it moist?
Thanks for the recipe! If I’m doubling (or tripling honestly) this recipe, do I just multiply the instant pot time? Nervous about messing it up in the instant pot!
Thank you!
Hi Caitrina – you’ll need a very large pressure cooker to double or triple this recipe. The cook time is based on the thickness of the meat. So unless your meat is significantly thicker, I would start with the cook time in the recipe and add additional time later if needed.
Any suggestions on reheating the leftover brisket in the instapot? Amount of time, setting, etc? Thank you so much this recipe was great!
Glad you enjoyed it Grayson! I like to reheat pot in pot in the pressure cooker. So put a rack / trivet in the pressure cooker, add 1 cup of water, but a pan on top of the rack with with the brisket (some things you may want to cover with foil, but it isn’t necessary for brisket) and then pressure cook it for about 5 minutes to warm it.
Do you need to place brisket on the trivet in the pot or just place it on top of the water/sauce? thank you so much for this recipe! Trying it tonight!
Hi Emily – I did not use a trivet in this recipe, but you could if you prefer.
Hi! Do I have to marinade overnight? I’d like to cook this tonight but I just rubbed & marinated so it would only be for 4 hours and not overnight. I planned poorly! Thanks for your response 🙂
Hi Kristi – 4 hours will be great. Enjoy!
Brand new to the instant pot world, my brisket is larger than my pot, do i trim or put on its side and wrap it around the inside ?
Hi Paul – either way will work. I often cut large pieces of meat in half.
Do you cook this fat side up or fat side down?
Fat side up 🙂
I’m new to the Instant Pot. Instead of water, what about using some other liquid like beer, soda, fruit juice, etc.?
Hi John – yes, any of those are great options.
I would use beef broth.
This sounds super delicious! What if you don’t have the flat cut? Increase time or cut the brisket in half?
Thanks Michelle – I would probably keep the same time and check it and see if it needs more time, then cook it longer if needed.
Hi, I was wondering How long you would cook a 1 1/2 lb brisket?
Thanks, Jean
Hi Jean – I would try 30 minutes with a 10 minute natural pressure release. Then you’ll be able to judge if it needs more time.
Hello
Just made the brisket and it had a great flavor but it came out dries and not as tender. I let it sit overnight. Any suggestions of what I could do different for the next one?
Thanks
Hi Jo – I’m not sure what you mean you let it sit overnight? Did you refrigerate it overnight and reheat it?
Sorry I marinated it over night in the fridge then cooked it the next day.
Sorry. I marinated it overnight in the fridge then cooked it for dinner.
Generally if meat is tough it needs a longer cook time. If it’s dry it’s overcooked, so I’m not sure what was the problem in this case. If the brisket didn’t have much marbling / fat that could be part of the problem too.
Thanks for your input. Maybe it was the fact that I left it on the warmer too long.
You have misspelled smoky. Also, Worcester should be Worcestershire, shouldn’t it? This recipe is quite similar to the one we used in the 1970s for cooking brisket in the oven.
Thanks for the heads up Daphne. Definitely an old fashioned favorite.
Daphne…I wonder if everyone you know points out every LITTLE error you make….karma…..
Haha that’s what I was thinking. Right after ARE YOU KIDDING ME???
Looking forward to trying your recipe, thanks for sharing!
Thanks Carrie – enjoy!
I want to thank you for this recipe. I bought a brisket. Froze half and just pressure cooker the other half last night using this recipe. I’m thanking you because it was great.i shredded it and made sandwiches with the bbq sauce which was also great.
This is my go to bbq brisket sandwich.
It turned out excellent! I had a touch more BBQ and Water but turned out great. Nice and tender!
My pressure cooker says for a 3lb beef brisket that i should cook at 250 and 15PSI for 60 minutes once it gets to pressure. It also says that i should have 3 cups liquid. With the 1/2 cup water, 1 cup bbq sauce, and 3 tablespoons between the liquid smoke and Worcester sauce that equals 1 and 11/16 cups of liquid. Do I need to add additional water to get up to 3 cups or will it be fine with the liquid as is?
Also, i would like to cook some potatoes with the brisket. Should i do it on the rack or can i put it right in the sauce? Will this affect cooking time and/or liquid needed?
Thank you!
Hi Allison – is it a large pressure canner? Does it typically lose a lot of liquid as it cooks? What type of potatoes are you using and how do you want to serve them?
i was wondering why my brisket turned out kind of tough. I followed the instructions does it need to cook longer? The flavor was great just tough.
Hi Karen – glad you enjoyed the flavor. Yes, generally if meat is tough it needs to cook longer. If the meat is dry typically it’s overcooked.
Holy moly – had 2.5lbs brisket and cooked it for 60 mn. It came out TERRIBLE !!! The marinade made the meat to SOUR and 60 minutes made the brisket super dry. Ultimate failure.
Sorry you didn’t care for the recipe. I’m surprised you thought it had a sour flavor. Did you change any of the ingredients? When you’re cooking a smaller cut of meat, you do need to reduce the cook time.
Just to be sure – I am putting the brisket in the pressure cooker while it’s in the zip loc? And is the zip loc sealed? Thanks!
Hi Nancy – no, the Ziploc does not go in the pressure cooker. The Ziploc is just for marinading not for cooking in. Discard the Ziploc.
I have a brisket that’s about 1.5lbs and Im very new to pressure cooking. What would I need to adjust the tine to?
Hi Ashley – I would probably cut the cook time in half for that size brisket. If needed, you could cook it longer. Enjoy!
Thank you! I will try it this upcoming week.
I enjoy a low sodium diet. There’s quite a bit of salt with this recipe. Is there a reason other than for seasoning preference?
Hi Mary – the guides I found say 3/4 to 1 teaspoon of salt per pound, so I don’t think this is particularly salty. But definitely change it up to suit your tastes.
Have you ever made it with out marinading over night? I should had looked yesterday but needing to make brisket tonight. Could I get away with it only marinating a few hours? Thank you
Hi Candise – yes, I’ve done the same thing and forgotten to start the night before. No problem.
Ok great, also do you use the rack that comes with the cooker? I believe it’s called the trivet?
I didn’t use the trivet in this recipe.
I have a 2 1/2 pound should cook it for 60 minutes in my Instant Por?
Hi Paula – it really depends on how thick it is. I would probably try 50 minutes and see if it’s as tender as you’d like. Enjoy!
can you cook a frozen roast in the instant Pot?
Hi Wanda – you can, but I think you get a better result if you don’t. A frozen roast won’t brown well, doesn’t cook as evenly, doesn’t absorb marinades, and it’s hard to judge how much time it will take. However, if you want to cook it frozen, lots of people do. Typically you’ll add 5 minutes per inch of thickness for frozen roasts.
I am going to cook closer to 6 pounds of brisket. Should I increase the cooking time, and if so how much longer
Hi Greg – I’d probably cut it in half and cook it for the same time, assuming it’s just a big flat cut and not extra thick. Just make sure it fits in the pressure cooker. Enjoy!
I have 2 cuts of brisket to cook in my 6qt pot. Do I lay them both in and stack them or do I stand them up side by side?
Hi Dina – I would do side by side if they fit.
My husband just undercooked a brisket on our outdoor smoker. It was tough and gristley……do you think I could put the brisket slices in the Instant Pot with a little water to get them to be tender? Cook for maybe 20-30 mins???
I think that’s a great idea. Depending on how heavily it was spiced, you may want to add spices to the water or a little of the bbq sauce you’re going to serve it with. If the brisket is already sliced, I’d try just 5 minutes.
Thanks ! Will give it a try !
Hi! What is a meat tenderizer? I live in Sweden, and I don’t think they sell it here. Is there a substitute?
Hi Alexandra – according to Google the enzyme most commonly used in meat tenderizer is papain which comes from papayas. But if you can’t find it, simply omit it. Enjoy!
I just cooked my brisket in the pressure cooker, yummy. I didn’t have all the seasonings, but I did marinate over night and mixed the water with the barbecue Sauce for cooking. I was afraid that it wasn’t going to turn out, but my family loved it. I also used a smaller piece of meat cooked for the 60 minutes. Turned out great. Thanks.
Thanks for sharing your changes Patty. Glad it was a hit!
what is liquid smoke please i am in australia
Hi Terry – Here’s a link to the liquid smoke brand I use http://www.wrightsliquidsmoke.com/. If it’s not available down under just omit it. Enjoy!
Just fyi you can get it in large IGA’s and some specialty butchers stores in Australia.
Hi, can i use rump roast instead?
Hi Karen – I haven’t tried it with rump roast, but it should work. Although, I haven’t had the best of luck with rump roast in the pressure cooker.
Thank you for sharing this recipe! I’m quite new to pressure cooking and have a brisket that’s 2 lbs. (not 3 lbs). Should I adjust the cook time and for how long would you suggest I set the timer for? Thank you!
How many would this feed?
Hi Cathy – generally 1/2 pound per person is a recommended serving.
Does the meat tenderizer have msg? I’m very allergic.
Hi Michael – feel free to omit it, it isn’t essential for this recipe. Enjoy!
Is the cooking time any different for an electric Instant Pot?
Hi Marina – no, your cook time will be the same.
are you sure? The instant pot does not get up to 15psi like the regular pressure cookers so it will not cook as hot
Hi Jack – from the Instant Pot website “operating at 10.15~11.6 psi only results in 7~15% increase in cooking time, i.e. about 3 more minutes in a 30 minute cooking.” However, electric pressure cookers take longer to come to pressure because of the burn-protection mechanism which avoids heating the bottom of the inner pot over 284°F, so the heating element may not work continuously. So I haven’t found a need to adjust recipes because of the difference in psi. However, if after 60 minutes you think your brisket isn’t as tender as you’d like, you could certainly add a few minutes more. Enjoy!
Sorry your site is awful with the pop up ads, yuk
Susan – my site is actually great. Since blogging is my full time job, the ads are necessary to continue to bring you terrific, free recipes.
A question, not a comment. Your recipe for brisket starts with a 3# piece of meat. You cook for one hour. I have a recipe from Emeril that uses 4.5# of meat and he cooks it in a PC for 1.5 hours. So, I assume that the weight of meat determines the cooking time, as it does in a conventional oven or smoker. My guest list for tomorrow’s dinner just expanded considerably and I will be cooking a full brisket, both flat and point, or about 9-10 pounds. My Farberware PC is large enough to hold that much meat. How long should I cook it?
tia
Hi Jim – In the pressure cooker, the thickness of the meat more than weight will determine the cook time. Here’s a good guide http://www.hippressurecooking.com/pressure-cooking-times/#meat. Although if you’re stacking the meat in the pressure cooker, it might cook like a thicker piece of meat. If I was cooking for that large of a crowd, I’d think about cooking the meat a day ahead and then just warming it the next day in the cooking juices.
What a wonderful cooking guide. I’ve bookmarked the link. Thanks.
I have given it a lot of thought and decided to cook the brisket in two batches. I’ll do this early in the day and warm it up at serving time, as you suggest.
Thanks for your help.
Sounds like a great plan. Happy Easter!
Can you stand the brisket on its edge to allow for 2 pieces, not stacked?
Hi John – yes, I think that would work well.
I’m sure there’s an easy answer to this question…but…I’ve seen plenty of brisket recipes for my IP and I’m wondering where people find 1.5 to 3lb briskets. I only see the larger briskets offered for sale at a variety of outlets around my home…where can I find something 3lbs or less. Is it that I have to do a special request or go to an actual butcher? Thanks.
My Costco sells flats in this size all the time. I think my local Kroger does, too. Note that Costco doesn’t necessarily keep the flats right next to the “full” briskets. They can be a fair distance apart, and the nice trimmed flat can look quite different than the cryovac-packed full sized ones.
Greetings, from south Ga!…
In this recipe, you said that you used a 10-quart PC. I take it that this HAS to be a stovetop, saucepan type cooker. I’d be curious to learn what brand/model you used here, and why do you like it?
Thanks for your feedback….=)
Hi Alan – no, this does not have to be cooked in a stove top pressure cooker. The recipe is written for the electric pressure cooker, I’ve made it several times in the electric pressure cooker. I do still have the 10 qt. stovetop pressure cooker, but don’t ever use it any more. I prefer the electrics so I don’t have to hang out in the kitchen to make sure the pressure cooker is maintaining the proper heat. Thanks for the question.
Hi Barbara,
I notice you cooked this in a 10qt PC. Is this timed for the stovetop?
BTW, I made your lemon risotto with baby peas last night for dinner… perfetto!! You’re responsible for my first risotto, my first cheesecake, thank you, from the bottom of my Instant Pot.
Hi Duffy – this is the only recipe on my site that I did cook in a 10 qt. stovetop pressure cooker. 🙂 A brisket is such a fatty, juicy forgiving cut of meat, that the time isn’t as critical as some cuts. 60 minutes should be great in a stovetop and an electric.
I’m glad you loved the risotto. The pressure cooker really is a great way to cook it. I’m happy to be your first 🙂
Thank you for including pressure cooking on your website. I was given an electric pressure cooker a couple years ago for Christmas. I have cooked a couple roasts and a pork loin in it, but I am sure I am not taking advantage of this wonderful appliance. I know your recipes will help me for future reference. Keep it coming.
Thanks for sharing!
Thanks Beverly! Definitely try out lots of my recipes. I’m sure you’ll be using it more and more all the time.
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I took some beef out of the freezer, thinking it was steak. I sliced it to half inch for quick cooking. Then I discovered it was brisket. How long would you suggest pressure cooking it sliced?
Hi Julie – If you cook it all together like a brisket it will take longer than if you just lay the slices in the bottom of the cooker. I’d guess just slices on the bottom would take about 15 minutes. If it needs longer, you can always lock the lid back in place and cook it longer.
THank you for the reply. I have about 2 1/2 pounds. So I will clump it all together (they aren’t uniform) and I will start with 30 minutes. Also, I don’t have meat tenderizer, so I will make the rub by putting the seasonings in some vinegar to make a paste and then rub it on the meat. Do you think that will work to tenderize it?
I adapted the recipe from an oven recipe, and perhaps I should have omitted the tenderizer in the pressure cooker version. I would probably just leave it out because your meat will be more tender cooked in the pressure cooker any way. Enjoy!
So if we use this recipe leave the tenderizer out then? Or use it? Thanks, love your help and recipes!!
Hi Mary – if you don’t want to buy it or can’t find seasoned meat tenderizer, then leave it out. But if you have it, it contains: Salt, Sugar, Spices (Including Turmeric), Onion, Garlic, Bromelain (Tenderizer), Paprika Oleoresin (For Color), And Natural Flavor. You probably don’t need the bromelain, and could just add more seasoned salt, but I haven’t tried it.
When you say marinate “overnight” is that just 8 hrs? 12 hrs? Trying to think if I could toss this in the fridge early in the am for same-day late dinner.
Hi Justen – sure, you’d be fine to start it in the early am for dinner the same night. Enjoy!
Liquid Smoke? Really? Gag me with a spoon.
Well to each his own, but used in the right amount, it adds a great flavor.
I used Liquid Smoke for years when dehydrating meats and veggies . . . (remember THOSE days??? I still have my dehydrator!). Anyway, yes, if used in the right amount it gives a lovely flavor.
Thanks Robin! I didn’t have a dehydrator, but I’ve seen new ones for sale lately and wondered about giving it a try now.
Not sure how much you’d use it — mine required 2-3 days. Mine is also collecting dust. However, I now have a tabletop halogen oven that I use for just about everything and can dehydrate in a very short period of time. I don’t have a lot of time these days so I’d probably use that before going back to the old model.
Hi Barbara:
I have a question regarding your experience of when and when not to use the basket insert when cooking meat. I’ve read a couple of recipes where they suggest using the basket insert so that the meat steams ( if that is the correct word): liquids on the bottom, prepared meat in the basked with say, onions, piled on top of that.
Can you give me an idea of the differences? Is that just another technique?
Thanks!
Robin
Hi Robin – I have found it makes a big difference when cooking potatoes because the potatoes breakdown more when you cook them in the water instead of on a basket insert. So I always “steam” my potatoes. I haven’t found a problem with the texture of the meat when cooked in the water, but it would be a fun experiment to try it both ways and see if there is a noticeable difference. If you try it, please let me know. One problem with doing it, is it would limit the size of the meat you could use.
I believe you misunderstood their question. They were asking you about steaming the meat, as opposed to covering it with water.
No, I believe she wants to get the effect of steaming by using a rack or a basket, but still pressure cooker the meat so it cooks quickly.
I have a regular pressure cooker that goes on the stove how would I make this in that?
Hi MIchelle – there shouldn’t be any significant changes for the stove top.
Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower the heat to the minimum required by the cooker to maintain pressure. Cook for 60 minutes at high pressure. Let the pressure release naturally.
Enjoy!
make sure its not aluminum, i have an aluminum PC that is a good size so im able to put a stainless steal pot inside to keep the metal flavor out seems to work fine
Hi, Barbara, I have a new electric pressure cooker and would love to make this brisket recipe. When do you add the marinated brisket to the pressure cooker pot? After you add the water/BBQ sauce? Or do you pour the water/BBQ sauce mixture over the marinated brisket? The addition of the brisket to the pressure cooker pot seems to be missing from the recipe. Thanks for any comments. I looking forward to using my new pressure cooker!
Hi Barbara – thanks for bringing that to my attention. I’ve updated the recipe. The more you cook in your pressure cooker the more you’ll love it. Enjoy the brisket!
I bought an electric pressure cooker about 8 months ago. I’m in love with this thing. I use it 2-3 times per week and am always looking for more recipe ideas. Thank you.
Hi Eva – so easy to love the electric pressure cooker. What’s your favorite thing to cook?
This looks great! I’m new to pressure cooking. I have a stove top PC and these directions appear to be for an electric PC. Is the time at pressure the same for a stove top PC?
Every pressure cooker is different, but my guess is the time will be the same.
Well, I think I’m going to buy a pressure cooker today JUST so I can make this for dinner tonight!
Hi Amy – I hope you will 🙂
This looks absolutely heavenly! A brisket in 60 minutes – I could go for that! It would allow me to have brisket in the summer. WooHoo! THANKS!
Awesome recipe…I loved the picture…The colour and the texture of the dish is tempting me so much to try the recipe out! Thanks!! 🙂
Thanks! I hope you’ll try it.
This looks delicious!!!
Whoa!! This looks so good!! Incredible!
Thanks! It tastes as good as it looks too.
ok seriously, that look amazing!
I’m trying it now…..yoo hoo.
Enjoy!