Smoked brisket is a carnivore classic, and this Instant Pot version brings all the flavor without the long wait. By combining smoking, searing, and pressure cooking, this recipe delivers tender, smoky brisket in a fraction of the time.
Perfect for busy days or when you’re craving rich, melt-in-your-mouth beef, this recipe pairs convenience with bold, satisfying flavors.
How to Make Instant Pot Smoked Brisket
- Yield: 6 to 8 servings
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
Ingredients
- 3 pounds brisket (see note below for portioning tips)
- Kosher salt
- 2 tablespoons tallow or another heat-tolerant fat, for the pot
Instructions
- Cut the brisket into 3 to 4 strips or chunks, depending on the size of your Instant Pot. Liberally salt the meat on all sides.
- Prep your smoker according to the manufacturer’s instructions. If you don’t have a smoker, you can skip this step (see Tips below for alternatives).
- Smoke the brisket at 225°F for about 30 minutes to infuse it with a subtle smoky flavor. For a stronger smoky profile, extend this step to one hour.
- Set your Instant Pot to its high heat sauté setting, add the tallow, and swirl it to coat the bottom of the pot.
- In batches, sear the brisket for 2 to 3 minutes on each side, creating a rich brown crust. Avoid overcrowding the pot to ensure even browning.
- Once all the pieces are seared, add ½ cup of water to the pot, scraping up any browned bits from the bottom. This step enhances the flavor of the cooking liquid.
- Secure the Instant Pot lid, set the vent to sealing, and pressure cook on high heat for 45 minutes.
- Allow the pressure to release naturally for 20 minutes before opening the lid.
- Remove the brisket and let it rest for a few minutes. Slice it into large pieces for serving or shred it for a tender, pulled-brisket style.
Notes & Tips for Perfect Smoked Brisket
- Smoker Alternatives: If you don’t have a smoker, use smoked salt to season the brisket for a hint of that classic flavor.
- Serving Suggestions: For a quick sauce, whisk sour cream into the flavorful cooking liquid until smooth and drizzle it over the brisket.
- Storage: Store leftover brisket in an airtight container with some of the cooking liquid to keep it moist. It reheats beautifully on the stovetop or in the oven.
Why Brisket Is a Carnivore Favorite
Brisket’s rich, marbled texture makes it ideal for the carnivore diet, delivering high-quality protein and healthy fats in every bite. The Instant Pot ensures that this traditionally slow-cooked cut is ready in record time without sacrificing tenderness or flavor.
Pair this brisket with a side of bone marrow or enjoy it with a drizzle of herb butter for an indulgent, satisfying meal. Whether served as the centerpiece of a feast or shredded for meal prep, this smoked brisket recipe is sure to be a hit!
Instant Pot Roast Recipe
Ingredients
- 3 pounds brisket see note below for portioning tips
- Kosher salt
- 2 tablespoons tallow or another heat-tolerant fat for the pot
Instructions
- Cut the brisket into 3 to 4 strips or chunks, depending on the size of your Instant Pot. Liberally salt the meat on all sides.
- Prep your smoker according to the manufacturer’s instructions. If you don’t have a smoker, you can skip this step (see Tips below for alternatives).
- Smoke the brisket at 225°F for about 30 minutes to infuse it with a subtle smoky flavor. For a stronger smoky profile, extend this step to one hour.
- Set your Instant Pot to its high heat sauté setting, add the tallow, and swirl it to coat the bottom of the pot.
- In batches, sear the brisket for 2 to 3 minutes on each side, creating a rich brown crust. Avoid overcrowding the pot to ensure even browning.
- Once all the pieces are seared, add ½ cup of water to the pot, scraping up any browned bits from the bottom. This step enhances the flavor of the cooking liquid.
- Secure the Instant Pot lid, set the vent to sealing, and pressure cook on high heat for 45 minutes.
- Allow the pressure to release naturally for 20 minutes before opening the lid.
- Remove the brisket and let it rest for a few minutes. Slice it into large pieces for serving or shred it for a tender, pulled-brisket style.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.