Pressure Cooker Beef Brisket with Barbecue Sauce | CookOS

Beef Brisket

Name: Pressure Cooker Beef Brisket with Barbecue Sauce
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb beef brisket; 2 tbsp vegetable oil; 1 large onion, sliced; 4 cloves garlic; 1.5 cups barbecue sauce; salt, to taste; black pepper, to taste

This pressure cooker beef brisket delivers tender, juicy meat infused with rich barbecue sauce and caramelized onions in a fraction of the time required for traditional braising. The moist cooking environment ensures even the toughest cut becomes fork-tender.

⚡Instant Pot

🌍American 🏷️Brisket 🏷️Beef 🏷️Pressure cooker 🏷️Instant pot recipe Comfort food

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Total

1h 55m

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

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Ingredients

3 lb beef brisket
2 tbsp vegetable oil
1 large onion, sliced
4 cloves garlic
1.5 cups barbecue sauce
salt, to taste
black pepper, to taste

7 Ingredients

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Instructions

1
Set your pressure cooker to the sauté function and add the vegetable oil.
2
While the pot heats up, season the brisket generously on all sides with salt and pepper.
3
Sear the brisket in the hot oil for 3-4 minutes per side until a brown crust forms. Remove the brisket and set it aside.
4
Add the sliced onions and garlic to the pot and sauté for 2-3 minutes until softened.
5
Place the seared brisket back into the pot on top of the onions and garlic.
6
Pour the barbecue sauce over the brisket.
7
Close and seal the lid. Cook on high pressure for 80 minutes.
8
Once the cooking time is complete, allow the pressure to release naturally for at least 15-20 minutes before opening the lid.
9
Carefully remove the brisket, let it rest for 10 minutes, then slice against the grain and serve.

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Tips & Notes

Pro tips

Sear the brisket in hot oil for 2–3 minutes per side before pressure cooking to develop a flavorful crust and deeper color.
Slice against the grain after cooking for maximum tenderness; the grain direction changes between the flat and point, so identify it before slicing.
Use the natural release method for at least 15 minutes after cooking to allow connective tissue to fully relax and retain juices.
Don't skip sautéing the onions first—they caramelize and thicken the sauce while adding sweetness that balances the savory meat.

Substitutions

Vegetable oil → canola oil or avocado oil (neutral flavor, similar smoke point)
Barbecue sauce → beef stock mixed with ketchup and brown sugar (homemade depth if store-bought sauce unavailable)
Beef brisket → chuck roast or short ribs (slightly different texture, similar cooking time)

Storage & make-ahead

Store cooled brisket in the cooking liquid in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.

Equipment

pressure cooker or instant pot

Common Questions

How long does beef brisket take in a pressure cooker?

Pressure cooker brisket typically takes 90 minutes at high pressure, plus time for pressure to build and release, totaling 2–2.5 hours from start to finish.