How to make a pressure cooker brisket in your Ninja Foodi or Instant Pot that is tender and delicious in no time at all! Low carb keto dinner.
Making an pressure cooker brisket has never been easier! Throw it in and have dinner ready in under 2 hours tonight. Just one of many quick Instant Pot recipes here on our site.
They were all delicious served with a thick gravy made all in one pot. That is my kinda’ meal…and clean up.
Instant Pot Brisket
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For reference, this is the pressure cooker I have and use for all recipe creations.
Are you new to cooking in this high pressure pot? We will walk you along the whole thing, don’t be scared. If you have a Ninja Foodi pot or Crockpot Express you can use those brands too. They’re all basically the same.
We happened to use an IP on this round but have all of them in the pantry so I do rotate amongst them. I know, crazy as it may I like them all for different reasons so I just can’t part with any of them.
I am sure you have made brisket, or at least eaten it at a restaurant before. If not this is a great way to have your first experience with it. Cooked and sliced just right it can be an incredible cut of protein.
Is it better to slow cook or pressure cook?
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.
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.
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 and cabbage recipe too. It turns out super tender this way.
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 pot roast or larger hunk of protein a trivet is put on the bottom of the pot, or just sit it inside as you see here.
Ninja Foodi Brisket
No matter what brand of pot you will be using, these are the ingredients you’re going to need.
- Beef brisket is of course the star of the dish here. A 3 pound piece was used here which is typical.
- Olive oil
- Beef broth as I stated is better than just water, but use what you have.
- Worcestershire sauce creates a bold flavor for your meat.
- Salt and garlic powder
- Rosemary I just use out of the jar dried but you could use fresh if you have access to it.
- Black pepper can be used or omitted if you’re not a fan.
Tender is an understatement when this baby is done….
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.
Time needed: 1 hour and 15 minutes.
Pressure Cooker Brisket
Add oil to your electric pressure cooker and set it to saute. Set brisket inside with fat cap on the top first and brown both sides.
Turn pot off and remove meat. Pour in your broth and deglaze your pot (which means to scrape stuck on pieces of meat off the bottom).
Put meat back in with the fat side facing up. Add Worcestershire sauce, salt, garlic powder, rosemary and pepper on top your meat.
Close lid and steam valve. Set to 75 minutes cook time (for this size brisket, 60 minutes if it is half this size). Allow for a natural release when done.
Lift lid and allow to sit on cutting board for at least 10 minutes before slicing.
If you want to make a gravy, set pot to saute again. Take some of that hot liquid out and into a bowl. Whisk in 2 tbsp of cornstarch until smooth.
Pour this in when liquids are bubbling, stir consistently for 2 minutes then turn pot off and pour into gravy boat.
That’s how you cook pressure cooker beef brisket y’all! I have made this several different ways, including a smoked brisket and I think this is best!
How do you reheat a brisket and make it moist?
Keep that gravy! You’ll need it with your leftovers. Take out what you want to eat and let it come to room temperature while the oven preheats to 325 F. Put into a pan with some gravy on top and heat for about 10 minutes.
You can’t replicate how tender each bite of this turns out to be. Even the next day it is incredible on top of a bed of rice.
Looking for more easy pressure cooker recipes? We have a bunch but here are a few faves:
- Next to this brisket recipe we love making Instant Pot carnitas!
- Mississippi roast in Instant Pot and this really Instant Pot bbq beef with just 2 ingredients are pretty darn amazing too.
Did you fall in love with this cut of meat after this?? I have another method you will love too. Using your oven and some incredible dry rub you should then make our oven baked brisket you see here. I mean wow right??!!
Our air fryer tri tip is something we made next with similar flavors, that will blow you out of this world 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.
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Pressure Cooker Brisket
- Add oil to pressure cooker and set pot to saute. Set brisket inside and brown both sides. Turn pot off and remove meat. Pour in your broth and deglaze your pot (scraping stuck on pieces of meat off bottom).
- Put meat back in with the fat side facing up. Add Worcestershire sauce, salt, garlic powder, rosemary and pepper on top of meat.
- Close lid and steam valve. Set to 75 minutes (for this size brisket) and allow for a natural release when done.
- Lift lid and allow to sit on cutting board for 10 minutes before slicing. If you want to make a thicker gravy, set pot to saute again. Take some of that hot liquid out into a bowl and whisk in 2 tbsp of cornstarch until smooth.
- Pour this in when liquids are bubbling, stir consistently for 2 minutes then turn pot off and pour into gravy boat.