Pressure Cooker Brisket Recipe

How to cook fall-apart pressure cooker brisket in your Ninja Foodi or Instant Pot that is tender and delicious in no time at all! Low carb keto dinner with simple ingredients you can make fast for fall-apart tender results.

You will get a version of our Fall-Apart Brisket in the Oven much faster this way which allows us to eat and prep more often together which I love. I will speak about the tips and tricks for the perfect fork tender outcome so read on, or jump to recipe if you are impatient, I get it. 😉

Instant Pot Brisket

We made frozen roast in Instant Pot the night before but wanted to try this cut of meat fresh this go around. If you are not familiar with this cut of meat it is amazing but you want to cook it just right for sure.

Ninja Foodi Option

If you have a Ninja Foodi pot or Crockpot Express you can use those brands too. All electric pressure cooker brands are all basically the same except the Foodi will use the lid that is not attached and can make Air Fryer Brisket with the other lid!

Ingredient Notes

1. Beef brisket is of course the star of the dish here. A 3 pound piece was used here which is typical. You want a nice thick fat cap on it to keep nice and moist.
2. Olive oil is best but you could substitute for avocado oil instead
3. Beef broth as I stated is better than just water, but use what you have.
4. Worcestershire sauce creates a bold flavor for your meat.
5. Salt and garlic powder are basic seasonings but go with what you love. I like to use just basics for this and our Instant Pot tri tip
6. Rosemary I just use out of the jar dried but you could use fresh if you have access to it.

How Long to Cook Brisket in Pressure Cooker

Cook time depends on the size and thickness Whole Brisket at 3-4 pounds = 75 to 90 minutes at high pressure. Brisket Flats or Points at 1.5-2.5 pounds = 60 minutes to 75 minutes at high pressure is the general rule. Much faster than our Smoked Brisket but no matter what method, you must rest for 15 minutes so take that into account.

Do you cook brisket fat side up or down?

I always put the fat side up when I cook a large cut of meat. The reason is so that when it heats up and the fat cooks down it can drain over the rest of the piece and keep it super moist. After it is done I just trim the residual off and serve. I do the same thing with our Instant Pot corned beef brisket recipe too. It turns out super tender this way.

What temperature does brisket fall apart?

I love fork tender, it just falls apart easily without the need of a knife really. You want it to reach 195-203 degrees F to achieve this. The timing below for this small brisket will get to that, larger will take longer. Always remember to naturally release steam for this method to get to this tender outcome too.

This was eaten right out of the pot with some mashed potatoes but like I said, you can thicken the sauce at the end. You could alternatively brush bbq sauce on top too.

with Gravy

No matter what brand of pot you will be using, these are the ingredients you’re going to need. Broth for the chosen liquid is better than water so you can make pressure cooker gravy with it later. Then you can use a bit of cornstarch to thicken it up on the saute function. Tender is an understatement when this baby is done….

What to do with leftovers

I have a bunch of other leftover brisket recipes here to choose from as well because y’all know I HATE to waste food. Looking for more easy pressure cooker recipes? We have a bunch but here are a few faves:

Other easy pressure cooker beef recipes you’ll love

• Mississippi roast in Instant Pot is packed with flavor and super tender
• And this really Instant Pot bbq beef with just 2 ingredients are pretty darn amazing too.

It is as good as it looks really I tell you, even my 12 year old thought it was one of her favorite dinners. Need to try it in a dutch oven next for sure to see what we think of that method. Printable recipe card with nutritional information is below for you to keep on hand. Of course we love when you come back for more so printing isn’t necessary. 😉 Let us know what you think friends.

How do I make my brisket tender?

This method of cooking is #1 on the list if you ask me. To go a step further you could marinate it the night before if you wanted. Another tip is to allow it to rest for at least 10 minutes before slicing and serving it. You want to have liquid in the pot no matter what method you use.

Is it better to slow cook or pressure cook brisket?

We do both, it depends on how much time I have. If I know we’ll be gone all day I might use one of our slow cooker recipes. BUT if I forgot to make dinner entirely, I use the latter for a quick meal.

Do you cover meat with liquid in pressure cooker?

No. You will need at least 1 cup of liquid in order to create enough steam to cook the meat and break it down. Sometimes with a larger hunk of protein a trivet is put on the bottom of the pot, or just sit it inside as you see here.