Ingredients

The following ingredients have 7 Servings
  • 1 (3 pound) brisket (see note)
  • 1 Tbsp seasoned salt
  • 2 Tbsp canola or vegetable oil
  • 1 cup beef broth
  • 1 onion, sliced into large chunks
  • 1 tsp liquid smoke
  • 1 tsp Worcestershire sauce
  • Your favorite BBQ sauce
  • Rolls or buns
  • Pepper Jack cheese slices

Instruction

  • Cut all the excess fat off of the brisket. This a little bit of time. I used latex gloves and a sharp knife to slice off the fat cap. I was left with about 2 pounds of meat after I cut off all the fat.
  • Massage seasoned salt into each side of the brisket.
  • Turn your Instant Pot to the saute function. When the display says HOT add in the oil and swirl it around.
  • Lay the brisket into the pot and let it sit for 5 minutes. Use tongs to turn it over and let the other side brown for 5 minutes. Remove the meat from the pot.
  • Deglaze the pot with the beef broth. Scrape the bottom of the pot until it is clean. Add in the onion chunks. Lay the brisket on top of the onion.
  • Drizzle the liquid smoke and Worcestershire over the brisket.
  • Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes for sliceable brisket or 70 minutes for shreddable brisket.
  • When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the meat and place it on a cutting board. Tent it with foil and let it rest for 10 minutes.
  • Shred or slice the brisket. Salt and pepper to taste.
  • Pile the meat on a roll and top with a bit of barbecue sauce and a slice of pepper jack cheese. Enjoy!