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Instant Pot Brisket on a fork

Instant Pot Brisket

Instant Pot brisket is the quickest way to get tender, tasty meat without sacrificing flavor. You’ll get a melt in your mouth beef in half the time!
Course Main
Cuisine American
Keyword beef brisket, instant pot brisket
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings 6
Calories 464kcal
Author Kat Jeter & Melinda Caldwell



  • Rub the outside of the roast with 2 teaspoons of salt and the black pepper.
  • Set your Instant Pot (IP) to SAUTE and add the olive oil.
  • Add the brisket to the pot , cut in half if needed to make it fit (if you do this you will need to brown in batches). Brown the meat on top and bottom, approximately 2-3 minutes per side. Once browned remove from the pot and set aside.
  • Add the onions, carrots, celery, and garlic to the pot and cook for 7 minutes, until the onions are tender.
  • Add the white wine and apple cider vinegar. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Make sure to get them all off so you don’t get a burn notice during cooking.
  • Press CANCEL to turn off the SAUTE function.
  • Add the beef broth, ketchup, brown sugar, Italian seasoning, salt, and paprika. Stir into the liquid.
  • Return the brisket to the pot placing it fat side up.
  • Lock the lid in place and turn the valve to SEALING. Set to cook on HIGH PRESSURE for 70 minutes.
  • When the timer goes off press CANCEL to stop cooking. Let the pot do a 20 minute natural release. Once done turn the valve to VENTING and release the remaining steam.
  • Unlock the lid and remove the brisket, placing it on a large platter and spoon the vegetables and juices over it.
  • Serve.


Serving: 8ounces brisket | Calories: 464kcal | Carbohydrates: 19g | Protein: 48g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1602mg | Potassium: 995mg | Fiber: 2g | Sugar: 14g | Vitamin A: 4289IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 5mg