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Instant Pot Brisket

  • Yield: 4 servings

Instant Pot Brisket


  • 1 1/2 - 2 lbs Beef brisket, 2 inches thick
  • 3 – 5 drops Liquid smoke
Dry Rub
  • 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
BBQ Sauce
  • 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


  1. 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.
  2. In an Instant Pot, combine sliced onion, minced garlic, maple syrup, honey, apple cider vinegar, liquid smoke and chicken stock. Add marinated brisket.
  3. 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.
  4. 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.
  5. Generously brush the BBQ sauce all over the brisket. Slice brisket against the grain to maximize tenderness.
  6. Serve with the extra BBQ sauce.


Recipe Adapted from PressureCookRecipes.com


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