Instant Pot Brisket: Complete Cooking Time Guide
Cook brisket in an Instant Pot for 60-90 minutes at high pressure, plus 15-20 minutes natural release. That's tender brisket in under 2 hours compared to 12-18 hours smoking. This guide covers timing by weight, pressure settings, and techniques for both sliced and shredded results.
Instant Pot Brisket Time Summary
Instant Pot Brisket Time by Weight
Times are for brisket flat at high pressure. Add 10-15 minutes for point cuts (fattier, denser).
| Weight | High Pressure | Natural Release | Total Time |
|---|---|---|---|
| 2 lb | 30-40 min | 15 min | ~1 hour |
| 2.5 lb | 40-50 min | 15 min | ~1.25 hours |
| 3 lb | 45-60 min | 15-20 min | ~1.5 hours |
| 3.5 lb | 55-70 min | 15-20 min | ~1.75 hours |
| 4 lb | 60-80 min | 20 min | ~2 hours |
Instant Pot vs Slow Cooker vs Smoker
| Factor | Instant Pot | Slow Cooker | Smoker |
|---|---|---|---|
| Cook time | 1.5-2 hours | 8-10 hours | 12-18 hours |
| Texture | Tender/shreddable | Tender/shreddable | Sliceable/bark |
| Smoke flavor | None* | None* | Yes |
| Effort | Low | Very low | High |
| Equipment cost | $80-150 | $30-50 | $200-2000+ |
| Best for | Weeknight | Set & forget | BBQ purists |
*Can add liquid smoke or smoked paprika
When to Use Instant Pot
- • Weeknight dinners (2 hours vs 12+)
- • No smoker available
- • Small portions (3-4 lbs max)
- • Shredded brisket for tacos, sandwiches
When NOT to Use Instant Pot
- • Want smoke flavor and bark
- • Cooking for large groups
- • Competition BBQ
- • Want picture-perfect slices
Pressure Settings Explained
HIGH Pressure (Recommended)
- • 10-12 PSI
- • Faster cooking
- • Better collagen breakdown
- • Use for ALL brisket
LOW Pressure (Not Recommended)
- • 5-6 PSI
- • Slower, more gentle
- • NOT recommended for brisket
- • Add 50% more time if used
Best Setting: Manual/Pressure Cook
Use Manual or Pressure Cook setting on High for best control. The Meat/Stew preset (35-45 min) may need adjustment for your brisket size.
Natural Release vs Quick Release
Natural Release (Required)
- • Let pressure release naturally 15-20 min
- • Keeps meat tender and juicy
- • Allows fibers to relax
- ALWAYS use for brisket
Quick Release (Never)
- • Releases steam immediately
- • Causes rapid temperature drop
- • Makes meat tough and dry
- NEVER use for brisket
Best Liquids for Instant Pot Brisket
| Liquid | Flavor Profile |
|---|---|
| Beef broth | Classic, savory |
| Dark beer (lager) | Rich, slightly bitter |
| Red wine | Complex, elegant |
| BBQ sauce + water | Sweet, tangy |
| Worcestershire | Umami, tangy (add to broth) |
Simple Recipe
- • 1 cup beef broth
- • 1/2 cup BBQ sauce
- • 2 tbsp Worcestershire
- • 1 tbsp brown sugar
Step-by-Step Instant Pot Method
Follow this method for tender Instant Pot brisket every time.
Cut to Fit
Max size: 3-4 lbs for 6 qt, 4-5 lbs for 8 qt. Cut larger briskets in half. Flat works best.
Tip: Don't stack—cook in batches
Season
Apply dry rub generously: salt, pepper, garlic, paprika, onion powder. Can marinate overnight or use immediately.
Tip: More seasoning = more flavor
Sear (Recommended)
Use Sauté mode on high. Add 2 tbsp oil. Sear each side 3-4 minutes until browned. Deglaze pot.
Tip: Adds huge flavor in 8-10 min
Build Braising Liquid
Add aromatics: sliced onion, garlic. Pour in 1.5-2 cups liquid. Scrape up browned bits from searing.
Tip: Those browned bits are gold
Pressure Cook
Place brisket on trivet or in liquid. Seal lid, set valve to Sealing. High pressure: 15-20 min per pound.
Tip: Fat side up in liquid
Natural Release & Serve
Let sit 15-20 min (natural release). Remove brisket, rest 5-10 min. Slice against grain or shred.
Tip: NEVER quick release
Sliced vs Shredded Instant Pot Brisket
For Sliced Brisket
- Cook time: 15 minutes per pound
- Texture: Should hold together when sliced
- How to slice: Against the grain, 1/4" thick
- Internal temp: 195-200°F
For Shredded Brisket
- Cook time: 18-20 minutes per pound
- Texture: Falls apart with fork
- Best for: Tacos, sandwiches, nachos
- Internal temp: 205-210°F
Can't slice? It's shredded brisket now!
If overcooked, embrace the shred. Mix with braising liquid or BBQ sauce for pulled brisket sandwiches or tacos. Still delicious!
Brisket Size and Instant Pot Capacity
| Pot Size | Max Brisket | Servings |
|---|---|---|
| 3 qt Mini | 1.5-2 lbs | 3-4 people |
| 6 qt (Standard) | 3-4 lbs | 6-8 people |
| 8 qt | 4-5 lbs | 8-12 people |
| 10 qt | 5-6 lbs | 10-14 people |
Common Instant Pot Brisket Mistakes
Quick release
Problem: Meat fibers seize, squeezing out juices
Fix: ALWAYS use 15-20 min natural release
Not enough liquid
Problem: Burn notice error, no steam created
Fix: Use at least 1 cup, ideally 1.5-2 cups
Brisket too large
Problem: Won't fit, cooks unevenly
Fix: Cut to fit, never stack, max 2/3 full
Skipping the sear
Problem: Missing depth of flavor and color
Fix: Take 8-10 min to sear—huge flavor payoff
Cooking too short (tough)
Problem: Collagen not broken down
Fix: Need 15-20 min per pound at high pressure
Cooking too long (mushy)
Problem: Meat falls apart too much
Fix: For sliced: 15 min/lb. For shredded: 18-20 min/lb
Slicing with the grain
Problem: Long fibers = chewy brisket
Fix: Always slice against the grain
Making Instant Pot Brisket Taste Like BBQ
Add Smoke Flavor
- • 1-2 tsp liquid smoke in braising liquid
- • Smoked paprika in rub
- • Smoked salt
Finish Under Broiler
- • After cooking, brush with BBQ sauce
- • Broil 3-5 minutes for caramelized edges
- • Creates 'bark-like' exterior
Use BBQ Sauce
- • Add to braising liquid
- • Serve on the side
- • Toss shredded brisket in sauce
Frequently Asked Questions: Instant Pot Brisket
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