📝 About This Recipe
Experience the melt-in-your-mouth magic of a low-and-slow Texas barbecue in a fraction of the time using your Instant Pot. This recipe transforms a tough brisket flat into a succulent masterpiece, bathed in a rich, smoky homemade sauce that balances tangy apple cider vinegar with sweet molasses. It’s the ultimate comfort food that delivers competition-level tenderness and deep, complex flavors right to your weeknight table.
🥗 Ingredients
The Meat
- 3-4 pounds Beef Brisket (flat cut, trimmed of excess fat but leaving a thin fat cap)
The Dry Rub
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (coarsely ground)
- 1/4 teaspoon Cayenne Pepper (optional for heat)
The Braising Liquid & Sauce
- 1 cup Beef Broth (low sodium)
- 1 cup Ketchup (high quality)
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Molasses (unsulphured)
- 1 teaspoon Liquid Smoke (hickory or mesquite)
- 1 tablespoon Yellow Mustard
- 2 tablespoons Olive Oil (for searing)
👨🍳 Instructions
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1
In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne to create your dry rub.
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2
Pat the brisket dry with paper towels. Rub the spice mixture generously over all sides of the meat, pressing it in to ensure it adheres.
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3
Set your Instant Pot to 'Sauté' mode on high. Add the olive oil and let it heat until shimmering.
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4
Sear the brisket for 5-6 minutes per side until a deep brown crust forms. If the brisket is too large, cut it into two pieces to avoid crowding. Remove the meat and set aside.
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5
Pour the beef broth into the pot. Use a wooden spoon to scrape all the browned bits (fond) off the bottom; this prevents the 'burn' notice and adds immense flavor.
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6
In a separate bowl, whisk together the ketchup, cider vinegar, Worcestershire sauce, molasses, liquid smoke, and mustard.
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7
Stir half of this BBQ sauce mixture into the beef broth in the pot. Reserve the other half for later.
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8
Place the brisket back into the pot, nestling it into the liquid. If you cut the meat into pieces, stack them slightly offset.
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9
Secure the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure for 75 minutes.
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10
Once the timer ends, allow a 'Natural Pressure Release' for 20 minutes. This is crucial for keeping the meat juicy. After 20 minutes, vent any remaining steam.
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11
Carefully remove the brisket to a cutting board and tent loosely with foil to rest for 10-15 minutes.
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12
While the meat rests, switch the Instant Pot back to 'Sauté'. Whisk the remaining BBQ sauce into the cooking juices and simmer for 10 minutes until the sauce thickens to your liking.
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13
Slice the brisket against the grain into thin strips or shred it with two forks for a pulled-style texture.
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14
Drizzle the thickened sauce over the meat and serve immediately while hot.
💡 Chef's Tips
Always slice against the grain; look for the direction of the muscle fibers and cut perpendicular to them for maximum tenderness. Don't skip the sear! The Maillard reaction during searing is what provides that deep, authentic 'BBQ' flavor profile. If your sauce is too thin after simmering, mix 1 tablespoon of cornstarch with 1 tablespoon of water and whisk it in while boiling. For the best leftovers, store the meat submerged in the extra sauce to prevent it from drying out. If you have time, let the dry rub sit on the meat in the fridge for 2-4 hours before cooking to 'dry brine' the beef.
🍽️ Serving Suggestions
Serve alongside buttery garlic mashed potatoes and honey-glazed carrots for a classic hearty meal. Heap the shredded brisket onto toasted brioche buns with crunchy coleslaw and pickles for world-class BBQ sandwiches. Pair with a cold, crisp Lager or a bold, peppery Zinfandel to cut through the richness of the beef. Serve over a bed of creamy cheddar grits for a Southern-inspired twist. Add a side of jalapeño cornbread to soak up every drop of the extra BBQ sauce.