Instant Pot Beef Brisket

10 110 536
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 40 min 7
Instant Pot Beef Brisket
Health Highlights

Ingredients


1 1/3 kg Beef brisket (1.5 kg; (you can use flat or point cut))
1 cup Beef broth (stock)
2/3 cup Barbecue sauce (of choice)
1 tbsp Brown sugar
1 tbsp Paprika, smoked
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Cumin
1 1/2 tsp Salt
1/2 tsp Black pepper

Instructions


  1. Trim some of the excess fat from the brisket but don’t remove all of it from the top. Keeping some fat will keep it moist while cooking. 
  2. Combine the dry rub spices in a bowl (Brown sugar, smoked paprika, onion powder, garlic powder, cumin, salt and pepper). Sprinkle and rub over both sides of the brisket.
  3. Add 1 cup of beef stock to the Instant Pot and whisk in about two tablespoons of the barbecue sauce.
  4. Place the brisket in the broth, fatty side up. Brush another 2-3 tablespoons of barbecue sauce over the top.
  5. Secure and lock the lid. Set to Pressure Cook/Manual and adjust the time to 70 minutes at HIGH pressure.
  6. Once the timer is done, allow the pressure to release naturally.
  7. Open the lid and remove the brisket to a cutting board. Pour the cooking broth into a jug or a container. You can use some of it for cooking rice or potatoes in the Instant Pot and some to pour over sliced brisket.
  8. Brush or spread the remaining barbecue sauce over the cooked brisket. You can cover it with foil to keep warm or leave it in the Instant Pot while preparing the sides.
  9. When you’re ready to serve the meat, slice the brisket into thin pieces and drizzle over with the cooking broth.



Notes:

  • Store brisket in the fridge. Refrigerate the beef brisket in shallow airtight containers or wrap it tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked beef brisket will last for 3 to 4 days in the refrigerator. Reserve some of the cooking broth and store it in an airtight container. You can use it to reheat the brisket to give it extra moisture. 
  • To reheat brisket. To reheat brisket add a splash of water or cooking broth to a shallow pan and place the cold brisket in it. Reheat in a hot oven, in a microwave or in the Instant Pot on Saute setting with a regular lid on. You can also pressure cook it for 1 minute on HIGH (with water or stock in the pot, the brisket can also sit on top of the trivet).

Nutrition Facts

Per Portion

Calories 536
Calories from fat 337
Calories from saturated fat 132
Total Fat 37 g
Saturated Fat 14.7 g
Trans Fat 0
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 16.7 g
Cholesterol 132 mg
Sodium 1017 mg
Potassium 664 mg
Total Carbohydrate 13.6 g
Dietary Fiber 0.7 g
Sugars 10.0 g
Protein 37 g

Dietary servings

Per Portion


Meat 2.2

Energy sources


Pygal10%406.8227796312132111.4500090194177863%425.5484807433222270.002655966140327%313.70535762940995137.5101496526946810%63%27%CarbohydratesFatProtein

Meal Type(s)

Main




?
Help