This Pressure Cooker Beef Brisket requires very little active hands-on time—aside from a quick sear at the start—and emerges from the cooker incredibly tender and flavorful. It’s proof that you don’t need a grill to make an outstanding brisket. Once you try this method, it’s hard to go back.
Pressure Cooker Beef Brisket
If you haven’t joined the Instant Pot craze yet, now is a great time. I was late to the game, but it has become one of my most-used kitchen tools. For this brisket the Instant Pot (or any good pressure cooker) delivers consistent, tender results with minimal effort.
Does The Quality Of The Beef Matter?
Yes. Start with a good-quality beef brisket. Pressure cookers can work wonders on meat, but beginning with a prime or well-marbled cut will give you better flavor and texture than a lower-grade piece. Take a moment to choose a brisket with visible marbling for the juiciest results.
A great rub makes a big difference. I used an all-purpose BBQ seasoning rub generously on this brisket before searing. Coat the meat liberally so the surface develops a flavorful crust during the initial browning.
After searing, pour in a pint of sweet hard apple cider, secure the lid, and pressure cook. I used a sweeter hard cider variety for balance and caramel notes; avoid heavily spiced ciders (cinnamon or ginger varieties) for this preparation. The cider adds a gentle sweetness that complements the beef without overpowering it.
Cook times will vary with the cut, grade, and marbling of your brisket. In my test the brisket was very tender after the initial pressure cooking cycle. Allow the pot to sit for 10–15 minutes after the cook cycle finishes to permit a natural pressure release, then quick-release any remaining pressure, wait for the pin to drop, and check the meat for tenderness.
If the brisket needs more time, simply reseal the cooker and run an additional 10–15 minute cycle until it reaches the tenderness you prefer.
When the brisket is fork-tender, remove it from the cooker and reserve a couple of cups of the cooking liquid. That liquid is concentrated with beef flavor and cider—perfect for enriching homemade barbecue sauce or as a finishing jus for the sliced brisket.
For a rich barbecue sauce, add a cup of the reserved cooking liquid to your sauce base and simmer briefly to concentrate the flavors and thicken slightly. The result is a deeply savory, slightly sweet sauce that pairs beautifully with the brisket.
Even if you prepare both a homemade rub and a homemade barbecue sauce, active hands-on time remains low. Expect about 30–45 minutes of active prep and searing, plus the cooker time. If you use pre-made rubs and sauce, active time drops dramatically.
More Instant Pot and pressure cooker recipe ideas
Try other convenient pressure-cooker recipes such as shredded chicken tacos, pork tenderloin teriyaki, or pork ribs. These recipes follow the same principle of minimal hands-on effort with flavorful results.
Prep time for the rub and searing is roughly 10–20 minutes, and making a barbecue sauce may take an additional 20 minutes. Using store-bought components reduces active time to about 10 minutes total. That’s a big win for weeknight cooking or when hosting a casual dinner.
This method will also work in a slow cooker, but expect a much longer cook time—around eight hours—to achieve the same tenderness. I haven’t personally tested every slow-cooker variation, so if you try it, note the timing and adjustments that work for you.
A crisp fresh coleslaw adds great texture on barbecue-sauced brisket sandwiches—its crunch and acidity balance the rich meat and sauce perfectly.
Pressure Cooker Beef Brisket
Easy Instant Pot beef brisket that turns out tender and full of flavor with very little active work.
Ingredients
- 1 (3–4 pound) beef brisket
- 3–4 tablespoons canola or vegetable oil
- All-purpose BBQ seasoning rub, or your favorite pre-made BBQ rub
- 1 pint sweet hard apple cider
- Barbecue sauce, for serving
Instructions
- Set the pressure cooker to Sauté and add the oil to the bottom of the pot. Allow the oil to heat.
- Season both sides of the brisket generously with your BBQ rub, then place the meat in the hot pot.
- Sear and brown both sides, taking care not to scorch the meat.
- Pour in the hard apple cider and secure the lid on the cooker.
- Run a 60-minute pressure cook cycle. Allow a natural pressure release (let the pressure fall naturally for 10–15 minutes), then release any remaining pressure and check the meat for tenderness. If needed, cook an additional 10 minutes under pressure.
- When the brisket is tender, remove it from the pot and slice against the grain.
- Serve on toasted rolls with barbecue sauce and coleslaw, if desired.