Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Instant Pot Brisket

Servings 10

servings

10 minutes

active time

1 hour 10 minutes

total time

Ingredients

4-5 lb flat cut brisket fat cap trimmed to 1/8"

Rub:

3 1/2 tablespoons smoked paprika

3 tablespoons brown sugar

2 tablespoons kosher salt

1 1/2 tablespoon garlic powder

1 1/2 tablespoon onion powder

1 tablespoon ground black pepper

3/4 teaspoon chipotle chili powder

1 1/2 teaspoon ground cumin

3/4 teaspoon ground coriander

1 teaspoon oregano

1/3 teaspoon cayenne pepper

Directions

Combine spice rub ingredients in a bowl and rub over the entire surface of the brisket. Place seasoned brisket on a baking sheet, cover with plastic wrap and refrigerate for 8-12 hours.

Cook per your desired cooking method below. Remove cooked brisket from the pot and place on a baking sheet. Brush with your favorite bbq sauce and place under the broiler for a few minutes or until the sauce starts to caramelize. Alternately you can finish the brisket off on the grill.

Instant Pot Cooking:

Cut brisket in half so it fits, and place 1/2 of the brisket in Instant Pot on wire trivet with the fat cap up followed by the remaining half. Add 1 cup water to the pot and set to cook at high pressure for 75 minutes. Allow a natural pressure release for at least 15 minutes and then you can manually release the rest.

Servings 10

servings

10 minutes

active time

1 hour 10 minutes

total time
Start Cooking