Hello and Welcome from Austin Texas, Chef Pennington here. Today is Butter-n-Thyme’s first Instant Pot recipe post and we are making Texas style brisket using the “pressure cooker” setting on our Instant Pot DUO60 6-Quart 7-in-1.
I’ll start off by saying my first few attempts didn’t go as hoped. And now I couldn’t be happier that it happened that way. My favorite chef in culinary school would say to us,
“You didn’t come to culinary school to be perfect, you came here to learn and make mistakes and grow from them”, Chef Taylon…
My first few mistakes with the Instant Pot offered me perspective on the device and a feel for how the machine cooks. Cooking over the stove we get to feel the heat from the stove, and we can see what’s cooking in front of us. The Instant Pot is the opposite, you have to trust you’ve made the right decision before you put that lid on and set your timer.
This is where Y’all get to join me in the adventure of learning to master the Instant Pot. I’ll be making all the mistake for you and reporting back on what worked and what I learned from the mistakes.
The first attempt at cooking with the Instant Pot and the lessons learned
- Using the saute option. This option allows you to cook with the Instant Pot like you would over the stove. The pot heats up and you can cook with the lid off. You control the heat with the three settings of less, normal and more.
- Sear the brisket on all sides, taking your time and sealing in the flavor
- Added beef stock, but only partly up the sides of the meat ( Mistake, using the pressure cooker the Instant Pot needs the extra liquid to help protect the meat while cooking. KEY
- Cooked the Brisket on High Pressure using the “More” heat option for one hour ( Mistake: This might have worked with more liquid added) Overcooked the Brisket (TIP: Do not use the “More” heat option for cooking meats in the Instant Pot)
- Used the quick pressure release option – Mistake: It’s just like shocking your meats. Allowing the pressure to slowly release is KEY.
- Using the Saute option – Sear the brisket on all sides.
- Added 6 cups of liquid
- Cooked on high pressure using the “normal” heating option and cooked for one hour
- Mistake: Used the quick pressure release again. The reason was for testing. I needed to see the amount of change in the meat from only changing one thing at a time. That change: I switch from using the “More” heat setting and dialed it back to ‘Normal”.
- Used the quick release option (Mistake: but only could change one of the settings during testing.at a time.
Third Attempt: This worked
- See Recipe Card Below
Texas Style Brisket Instant Pot
- 16 oz Brisket / Buy 1 to 2 pound piece
- 3 Tablespoon BBQ Dry Rub / recipe in post
- 1 ½ Tablespoon Sea Salt / Kosher salt works
Add To The Instant Pot
- 6 cups Beef Stock / recipe in post
- 1 teaspoon Liquid Smoke
- ½ Stick of Butter / 2 ounces
- 6 Tablespoon Peanut Oil / Canola & Vegetable oil works
- 2 Tablespoon Black Pepper
- Cut the Brisket into manageable sizes to fit into the Instant Pot. Try to not cut them too small. This would affect the cook time. Smaller pieces will cook quicker.
- Season the brisket with the BBQ dry rub. Allow 10 minutes on the counter at room temperature to help the seasoning penetrate the meat.
- Remove the lid of the Instant Pot and set to saute.
- Allow the Instant Pot to heat up on the "More" heat setting. There are three Instant Pot heat settings. "Less", "Normal" & "More".
- Next sear the pieces of the seasoned brisket in the Instant Pot. Sear on all sides, being sure to take your time searing sealing in the favor. Tip: Do not use olive oil
- Next, add in the beef stock. Add enough to cover the brisket ⅔rds the way up the sides. Or is ok.
- Next, add the butter and liquid smoke.
- Place the Lid on and secure. Make sure the plastic circle ring in the lid is inserted.
Instant Pot Settings
- Set the Instant Pot on High Pressure
- Set the Instant Pot heat level to "Normal"
- Set the Instant Pot timer for 1 hour and 30 minutes
- After the timer goes off
- -Do NOTHING lol...The Instant Pot will switch the heat off and start the "Natural Pressure Release" process.
- This is so important. If you just release the pressure you will shock the meat causing it to dry out.
- The Instant Pot has a timer that will appear on the screen counting up in minutes. This allows you to be very exact with your cooking and repeating the process.
- After the timer goes off and beeps, wait 30 minutes, or longer before moving on.
- After 30 minutes, using a fork, lift the pressure release valve. Almost nothing will come out after 30 minutes of natural release. That's the point of natural release. The meat gets to just chill out and relax from the high pressure. This process is very much like resting a cooked piece of meat.
- Place the brisket on a cutting board tented with aluminum foil and allow another 10 minutes to pass. Resting the meat...
- Slice the brisket against the grain to ensure tenderness.If you slice with the grain the meat will be tough.Add fresh cracked black pepper before serving.
- Using a Fatty Cut of Brisket Helps - This is called the "point" on a brisket.
- Use enough liquid
- Use Natural release 30 plus minutes
- Cooking in a tomato sauce (The acid in the tomatoes helps tenderize the Brisket) not Texas style.
- Pairing the dish with a sauce never hurts