Spice up your dinner routine with our Instant Pot Chipotle Beef Brisket! Picture this: juicy, fall-apart tender brisket, coated in a smoky chipotle dry rub — all achieved in a flash with the magic of your Instant Pot.

Sliced beef brisket sits on a brown plate. It has been drizzled with a red barbecue sauce. A bowl of sauce sits on the side.

This brisket is so, so good, y’all! The Instant Pot is my go-to during the winter for making Creamy enchilada soup, stews, and other comforting meals like Instant Pot French onion pot roast, but I think that it REALLY shines in the summer when I’m looking to avoid turning on my oven in this Texas heat. This BBQ brisket is perfect for those days! Thanks to this pressure cooker method, you can have tender, flavorful, fall-apart brisket in a fraction of the time vs. having to grill or bake it for hours. If you’ve never made a brisket before, have no fear – this recipe is so easy and nearly foolproof, and results in perfectly juicy brisket every time.

Why You’ll Love This Recipe

  • It’s quick and easy – brisket doesn’t usually have the reputation of being particularly quick or easy. This recipe, though, cooks in just 70 minutes (still a bit longer than your average dinner, but much, much shorter than a brisket would typically take).

Chipotle Brisket Recipe Ingredients

You’ll need a handful of spices and seasonings, the brisket itself, some olive oil for searing, and broth for cooking. That’s it! Find ingredient notes (including substitutions and swaps) below.

Ingredients for instant pot beef chicken are placed on a pink background.
  • Brisket – when you go to the store to buy your brisket, you’ll see two types – whole brisket and trimmed brisket. Brisket is a large cut of beef, so whole briskets are typically about 10-15 pounds, and you’ll notice that they are very fatty. You’ll want to buy a trimmed or flat cut brisket instead. These come in 3-4 pound packages, have much of the fat cap trimmed off, and are best for making sliced brisket. If you can’t find a trimmed brisket, go ahead and ask the butcher if they can get you one! If they can’t, you can buy a full brisket, trim it yourself, and then freeze what you won’t be using for this recipe.
  • BBQ sauce – you’ll want to have a bit of barbecue sauce for serving your brisket. You can either make your own homemade BBQ sauce or use your favorite store-bought sauce.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

  • Skip the spice – use mild chili powder instead of chipotle chili powder in the dry rub to cut down on a lot of the spice.

How to Make Chipotle Beef Brisket in the Instant Pot

Once you’ve rounded up your ingredients, it’s time to get cooking! Here’s what you’ll need to do.

A variety of mixed spices have been added to a glass bowl.

Step 1: In a small bowl, whisk together the chipotle powder, brown sugar, salt, cumin, oregano, garlic powder, paprika, and black pepper.

Step 2: Cut the brisket into 3-4 pieces and trim any excess fat.

A hand is shown rolling a rectangular piece of beef brisket in a glass bowl of mixed spices.
A rectangular piece of beef brisket is being seared in an instant pot. It is golden brown in color.

Step 3: Season the meat with the dry rub. If you’d like, you can do this step the night before, then wrap the brisket pieces in plastic wrap to let them marinate overnight for more flavor.

Step 4 (optional but recommended): Set your Instant Pot to the saute setting and add the olive oil to the pot. Once it is hot, add 2 pieces of brisket at a time and sear for 3-4 minutes on the top and bottom sides, until browned. Remove from the pot, then repeat for the remaining pieces of brisket.

A hand is shown, using a whisk, mixing a thick brown sauce which sits in the bottom of an instant pot.

Step 5: Add the broth to the pot. Let it come to a boil, then use a whisk to scrape up the browned bits on the bottom of the pot. Turn off the saute feature on pot.

Step 6: Add the brisket back to the pot, seal the it, then set it to cook for 70 minutes on high pressure. If you have time, let the pressure release naturally once the 70-minute timer goes off. If you’re short on time, you can manually release the pressure by turning the pressure release valve.

Fully cooked beef brisket has been sliced and laid out on an orange cutting board. Two, uncut pieces sit in the back.

Step 7: Chop or slice (against the grain) your brisket. Then serve and enjoy!

How to Serve

I like to serve my brisket sliced and topped with BBQ sauce, with some of my favorite BBQ side dishes like Creamy Green Apple ColeslawBroccoli Crunch Salad, and German Potato Salad. Here are a few other ways you can serve it!

  • Chopped BBQ Sandwich – Chop up your brisket into bite-sized chunks, then mix with your favorite barbecue sauce, layer onto bread or a bun, and top with coleslaw.
  • Brisket Tacos – Brisket makes for a fantastic taco option, use the meat as-is, or give it a quick sear and top off your taco with our Mexican coleslaw. This is a great option for using up leftover brisket the next day!
  • Brisket Bowls – Layer sliced brisket over potato salad or white rice and top with BBQ sauce, pickles, and onions.

How to Store and Reheat

Store leftover brisket in an airtight container in the fridge for up to 4 days.

To reheat it, simply pop a serving in the microwave for 1-2 minutes or heat it in a skillet over medium heat for 7-10 minutes.

Sliced beef brisket sits on a brown plate. It has been drizzled with a red barbecue sauce. A bowl of sauce sits on the side.

If you tried this Easy Chipotle Beef Brisket or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Instant Pot BBQ Beef Brisket

5 from 1 vote
Prep: 20 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 30 minutes
Servings: 6 servings
This Instant Pot brisket is fall-apart tender and perfectly seasoned with a slightly spicy BBQ dry rub!


For the Dry Rub:

  • 2 teaspoons chipotle chili powder, use a mild chili powder blend if you prefer less spice
  • 2 teaspoons brown sugar or coconut sugar
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper

For the Brisket:

  • 1, 3-4 pound trimmed beef brisket
  • 1 tablespoon olive oil or butter
  • 1 cup beef broth or water
  • 1/4 cup chopped cilantro, for garnish
  • BBQ sauce, for serving


  • Whisk together all ingredients for the dry rub until fully incorporated.
  • Cut brisket into 3-4 equal pieces, then season the brisket with the dry rub mixture, making sure it’s applied liberally and applied to all sides.
  • Add the butter or oil to the Instant Pot, and turn to "saute" mode.
  • Once hot, add the beef to Instant Pot in two batches, searing brisket for 3-4 minutes per side until browned, then remove from pot. Note: searing the beef all at once will cause overcrowding and will prevent the beef from browning nicely.
  • Once all beef is browned, pour in the broth and scrape the browned bits on the bottom with a whisk, then add the beef back to the pot.
  • Close the instant pot, making sure the valve is set to “sealing” rather than “venting.” Set to cook on high pressure for 70 minutes.
  • Once the brisket is finished cooking, let the Instant pot release pressure naturally (about 15 minutes) until the lid easily opens.
  • Slice the beef against the grain and serve with BBQ sauce. Garnish with sea salt and cilantro, if desired. Enjoy!

Recipe Notes

If you’d prefer to use your own spice rub, you’ll need about 3 tablespoons.
Slow Cooker Instructions:
If you’d prefer to use a slow cooker you don’t need to cut the brisket into pieces. Simply sear the whole brisket on the stovetop, then transfer to the slow cooker and add 2 cups of beef broth. Cook for 8 hours on low or 4 hours on high, until the brisket pulls apart easily with a fork.


Calories: 504kcal | Carbohydrates: 3g | Protein: 64g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 187mg | Sodium: 906mg | Potassium: 1118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 6mg

Additional Info

Course: Dinner
Cuisine: American
Servings: 6 servings
Calories: 504
Keyword: bbq, beef, brisket, instant pot, pressure cooker, slow cooker

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

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Recipe Rating


  1. Hi ladies 🙂
    Can this be used for shredded/pulled brisket? Would the cook time be different?

    1. You may just need to add a bit more time to make it super shreddable, Allison!

  2. 5 stars
    Had plans to smoke the butcher box brisket we had in the freezer, but so glad I made this instead! So tender and tasty! Thinking of putting it in one of those Buddha bowls you posted recently will definitely make this again!

  3. Hi! I’m new to the Instant Pot, and just tried my 2nd meal last evening — the beef brisket. I am confused about the instructions, as I only allowed the pressure cooking “meat/stew” phase to run for 15 minutes, and the meat was completely overcooked … and it was supposed to run for 70 mins. What am I doing wrong??

  4. I’ve made this several times over the last few months and it’s a great recipe, especially with fresh guacamole! The first time I made it my husband started eating the meat on tortilla chips with guac and it didn’t even make it to the dinner table! Our Trader Joe’s usually has just the right size pieces of brisket for $4.99 a pound. Today I didn’t have any bacon grease, so I just rendered some of the fat cap from the brisket before browning the seasoned meat and that seemed to work just fine.

  5. Tried this recipe tonight and will agree, the flavor is outstanding! I continue to struggle (same challenges with my crockpot) with a dry brisket (or pot roast or pork or … you name it). If the meat is dry did I cook it for too long — not long enough? I’ve had my pressure cooker xl for over a year and continue to be scared away!

  6. Totally understand about the scanner, I’m an xray tech and even I would have panicked after I had done it!! Like you said though, really nothing to worry about, it’s just that all-consuming “what have I done??” panic that takes over! Welcome to momhood, you’re already amazing!

  7. HI Cassy! I’m reading and loving your book. I’m trying your crock pot chicken tonight in fact. I read what you said about eating 3 meals a day. I eat a fairly large breakfast but I barely make it to 11am (I eat breakfast at 7am) before I’m starving. What more should I be eating? I’m eating about 3 eggs with lots of broccoli, some fats, fruit. Thanks!