What kind of meat is brisket?

Beef brisket is a cut from the lower chest area of the cow, located near where the chest and leg meet. Because this is a muscle the cow uses often when moving, it’s a tougher cut.

What is the very best way to cook a beef brisket?

Because brisket can be a tougher cut of meat, low and slow is usually the way to go (low temperature over a longer period of time). That’s why I love my Slow Cooker Brisket recipe ! However, one of the perks of using the Instant Pot is that you get that same tender texture in far less time!

Is brisket a cheap cut of meat?

Not necessarily. It usually falls somewhere in the middle compared to other cuts of beef: ground beef or sirloin will be more inexpensive than beef brisket, while ribeyes or filets will cost more.

Easy Instant Pot Beef Brisket Recipe

Instant Pot Beef Brisket

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This Instant Pot beef brisket recipe makes mouthwatering, tender BBQ beef in record time! Whether you pile it on a bun, wrap it in a tortilla, or slather it in extra sauce, you’ll be heading back for seconds!

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 1 hour 5 minutes
Yield: 10 1x
Category: Main Meals
Method: Instant Pot
Cuisine: American

Ingredients

Scale

¼ cup BBQ sauce (I used my homemade BBQ sauce) (85g)
¼ cup water (59g)
4 lbs beef brisket, cut into quarters (1816
½ onion, sliced (optional, for garnish)

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Instructions

Combine BBQ sauce and water in the Instant Pot and stir well.
Add quartered brisket, fatty side up.
Close the Instant Pot and turn the valve to “sealed.”
Press “manual” or “pressure cook,” make sure the pressure level is on “high” and set the timer for 60 minutes.
When the timer goes off, let the pressure release naturally for 15-20 minutes (i.e. do nothing).
After 15-20 minutes, you can turn the valve to “open” (carefully, as very hot steam will come out!) and let the rest of the pressure release.
Shred with two forks, or slice against the grain.
Serve with optional sliced onions. Pickles would be good too.

Notes

If you are planning ahead and you have the time, I recommend marinating your meat overnight for best results.

I know, I know – I just told you that I didn’t have time for that. And usually, I don’t! But if you’re buying brisket just for this recipe, then put it in a large gallon resealable bag RIGHT THIS SECOND with a simple marinade: ¼ cup apple cider vinegar and a few pinches of kosher salt and black pepper.

You can either freeze it that way or let it sit until you’re ready to make dinner. That little bit of vinegar will help to tenderize the meat before you cook it in the Instant Pot, giving you melt-in-your-mouth, fall-apart goodness!

The acidity of the BBQ sauce and the natural pressure release after the cooking time also help tenderize the beef brisket, making it turn out perfectly moist, juicy, and delicious, so marinating is just a bonus.

Find it online: https://dontwastethecrumbs.com/instant-pot-beef-brisket-recipe/