Instant Pot Bbq Brisket Recipes

INSTANT POT BRISKET

Steps:

• Dry Rub Brisket: 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, so the salt can penetrate into the meat).
• Pressure Cook Beef Brisket: Add sliced onion, minced garlic, 1 tbsp (15ml) maple syrup, 1 tbsp (15ml) honey, 2 tbsp (30ml) apple cider vinegar, 3 - 5 drops liquid smoke, and ½ cup (125ml) unsalted chicken stock to Instant Pot. Mix well. Add marinated brisket in Instant Pot. Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes. Remove the lid carefully.
• Thicken Homemade BBQ Sauce: Carefully place cooked brisket on a chopping board and let it rest. If desired, use a fat separator to remove the oil from the BBQ sauce. Bring the BBQ sauce back to a simmer by pressing the "Cancel" button, then "Saute" button. Mix in 1 cup (250ml) ketchup, 2 tbsp (30g) Dijon mustard, and 1 tbsp (13g) brown sugar in 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.
• Serve Instant Pot Brisket with Yummy BBQ Sauce: Generously brush the addictively yummy BBQ sauce all over the brisket. If desired, use a blowtorch or oven (broil) to slightly caramelize the BBQ sauce on the brisket. Slice your brisket against the grain to maximize tenderness. If you didn't marinate the brisket long enough, sprinkle some salt on the sliced briskets to season them better. Serve with the awesome BBQ sauce. Your delicious & beautiful BBQ Brisket is ready to serve! Enjoy~ :)

INSTANT POT BBQ BRISKET

Steps:

• In a small bowl, mix together the steak seasoning, cumin seeds and fennel seeds. Brush the brisket with liquid smoke and then sprinkle both sides with the steak seasoning mixture, making sure to rub it inches Cover loosely with plastic wrap and chill for at least 2 hours or overnight.
• Pour the barbecue sauce into a 6-quart or larger Instant Pot. Add the marinated brisket, turning it over to coat both sides. Lock the lid, making sure the valve is set to seal, and cook on high pressure for 75 minutes. Natural release for 15 minutes before manually releasing any residual steam.
• Carefully open the lid and transfer the cooked brisket to a cutting board, and let it rest for 10 minutes. Press the sauté button and bring the sauce to a simmer. Cook, stirring often, until the sauce has thickened, about 8 to 10 minutes.
• Pour the sauce over the brisket and then thinly slice before serving.
• Note: If you want to develop a crust on the brisket, you can place under the broiler for a few minutes after you've poured the BBQ sauce over the brisket.

INSTANT POT BBQ BRISKET SLIDERS

Steps:

• For the brisket: Sprinkle the brisket evenly all over with the crushed peppercorns and 1 tablespoon salt; firmly press into the meat. Heat the oil in a 6-quart Instant Pot® set to saute mode (see Cook's Note) until shimmering. Add the brisket and cook, turning occasionally, until browned all over, about 8 minutes. Add the garlic and broth then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the brisket to a cutting board to rest for 10 minutes before slicing thinly across the grain and then cutting into bite-size pieces. Pour the cooking liquid into a large liquid measuring cup and skim off the fat; reserve the liquid for the barbecue sauce.
• For the slaw: Meanwhile, combine the mayonnaise, sour cream, Dijon, vinegar, honey and celery salt in a medium bowl and whisk well. Add the broccoli slaw, toss to combine and season with salt and pepper. Cover and refrigerate until ready to serve.
• For the barbecue sauce: Return 1/2 cup of the reserved cooking liquid to the Instant Pot. Add the ketchup, vinegar, mustard, brown sugar, Worcestershire, molasses, celery salt and 1/2 teaspoon salt and set to saute mode. Bring to a boil and cook, stirring frequently, until reduced slightly, about 5 minutes. Add the sliced brisket, gently toss to coat, bring the sauce to a boil then immediately turn off the heat.
• For serving: Split the slider buns. Put some slaw and brisket on each bottom bun. Top with more slaw and close the sliders with the top buns.

TEXAS BEEF BRISKET

Steps:

• In a medium bowl, combine Spice Mixture ingredients and rub over trimmed brisket. Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight.
• Pour one cup of water in the Instant Pot and insert the steam rack. Stack the brisket pieces on the rack, fat side up.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 75 minutes.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Carefully remove the meat from the pot to a foil-covered baking sheet and brush with BBQ sauce.
• Set the brisket under the broiler for 4-5 minutes until caramelized and bubbly.
• Slice meat against the grain and serve.