Go Back
+ servings
instant pot pulled brisket

Instant Pot Pulled Beef Brisket

A delicious instant pot pulled beef brisket. It's very juicy, tender and will melt in your mouth.
4.75 from 4 votes
Print Pin
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 298kcal
Author: Rika Livingston


  • Pressure Cooker or Instant Pot


  • 3 pounds beef brisket

BBQ Sauce:

  • 1/2 cup water or vegetable broth (low sodium)
  • 1 garlic clove (minced)
  • 1/4 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tbsp maple syrup 
  • 1 tbsp apple cider vinegar
  • 1 tbsp liquid smoke

Dry Rub:

  • 1 tbsp brown sugar 
  • 1 tsp  cumin 
  • ½ tsp chili powder
  • ½ tsp ground mustard 
  • ½ tsp cayenne pepper
  • ½ tsp garlic salt 
  • black pepper


  • Pour the broth or water into the pot.
  • Add all of the dry rub seasoning and BBQ sauce ingredients into the pot and mix well with the broth to create a sauce. (please see the notes below)
  • Nestle the meat into the sauce mixture and use a cooking spoon to spread the broth over the meat.
  • Lock the lid onto the pot.
  • Set to "Manual" and cooking time to "70" minutes.
    When the cooking cycle is done and beeps, let the pressure release naturally for 10 minutes then turn the PRESSURE RELEASE valve to the VENT position. 
  • Unlatch the lid and open the instant pot.
  • Skim the excess surface fat from the sauce.
  • Use a meat fork or two regular forks to transfer the brisket to a cutting board to pull it apart and shred. This is safer than pulling it apart in the instant pot which can be hot.
  • Place the shredded meat back into the pot. Then turn the instant pot to the "saute" setting and cook for about 8-10 minutes, or until the sauce looks like a loose, wet BBQ sauce.
  • Turn off the "saute" function. Remove the meat from the instant pot and transfer the sauce into the bowl. The sauce and meat taste great together but are best stored separately as to keep the meat from getting soggy.
  • Serve the meat on a bun and add coleslaw. Add additional sauce as desired.


  • Briskets come in two basic cuts. Choose the "flat cut" because it is less fatty than the "point cut". 
  • If your brisket is too big, just cut in half until it fits comfortably in the pot.
  • Don't have liquid smoke? Just skip it :) 
Optional step for tender meat: You can place the brisket in a large, heavy-duty Ziploc bag. Rub the meat with dry rub seasoning and marinate for at least 2 hours or up to overnight to provide flavor and help tenderize the meat before adding into the pot, mix with broth, and the BBQ sauce ingredients.


Nutrition Facts
Instant Pot Pulled Beef Brisket
Amount Per Serving
Calories 298 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 105mg35%
Sodium 329mg14%
Potassium 667mg19%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 6g7%
Protein 35g70%
Vitamin A 142IU3%
Vitamin C 2mg2%
Calcium 24mg2%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE? DON'T FORGET TO SHARE!Mention @poshjournalblog and use the hashtag #poshjournalrecipes!