Instant Pot Brisket
- Yield: 4 servings
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Ingredients
Brisket- 1 1/2 - 2 lbs Beef brisket, 2 inches thick
- 3 – 5 drops Liquid smoke
- 2 tbsp Brown sugar
- 2 tsp Chili powder
- 2 tsp Black pepper
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Cinnamon powder
- 1 tsp Coarse kosher salt
- 1/2 tsp Ground cumin seed
- 1/2 tsp Ground Fennel seed
- 1/4 tsp Cayenne pepper
- 1 Medium onion, sliced
- 3 cloves Garlic, minced
- 1 cup Ketchup
- 1/2 cup Unsalted chicken stock, or water
- 1 tbsp Maple syrup
- 1 tbsp Honey
- 2 tbsp Apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp Brown sugar
Instructions
- In a glass mixing bowl, mix dry rub ingredients together. Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours preferably overnight.
- In an Instant Pot, combine sliced onion, minced garlic, maple syrup, honey, apple cider vinegar, liquid smoke and chicken stock. Add marinated brisket.
- Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes. Remove the lid carefully. Place brisket on a cutting board and let it rest.
- Bring the BBQ sauce back to a simmer by pressing the “Cancel” button, then “Saute” button. Mix in the ketchup, Dijon mustard and brown sugar in the Instant Pot. Let the BBQ sauce thicken by simmering for 8 – 15 minutes. Stir occasionally. Taste and adjust the seasoning with more salt if necessary.
- Generously brush the BBQ sauce all over the brisket. Slice brisket against the grain to maximize tenderness.
- Serve with the extra BBQ sauce.
Notes
Recipe Adapted from PressureCookRecipes.com