High Protein Instant Pot BBQ Brisket brings big barbecue flavor to your table with way less work. You get all the smoky, tangy vibes without spending hours by the grill.
This recipe calls for lean beef brisket and a bold spice blend. Toss in a zip-close bag, marinate for a while—trust me, it’s worth the wait.
After that, just pop it in the Instant Pot and let it do its thing. The brisket turns out fork-tender, dripping with rich sauce.
It’s perfect for meal prep or when you’ve got a crowd to feed. If you’re into hearty, high-protein meals and hate a messy kitchen, you’ll probably want this in your rotation.
Serve with your favorite sides and you’re good to go. Honestly, it’s hard to mess this one up.
Why You’ll Love This High Protein Instant Pot BBQ Brisket
Easy Meal Prep
The Instant Pot does all the hard work. Marinate, cook, and slice for a meal that’s ready when you are.
Tender, Juicy Slices
Pressure cooking makes even a lean brisket turn out tender and juicy.
Simple Ingredients
You’ll use pantry staples like garlic powder, smoked paprika, and chipotle chili powder.
High Protein Dinner
Each serving packs plenty of protein, making it great for healthy eating and keeping you full.
Great for Leftovers
Slice and store extras for sandwiches, salads, or wraps throughout the week.
Ingredient Substitutions
Beer
Use beef broth or nonalcoholic beer if you prefer to skip the alcohol.
Brown Sugar
Swap in coconut sugar or a sugar substitute that measures cup-for-cup.
Worcestershire Sauce
Soy sauce or coconut aminos can be used if you don’t have Worcestershire.
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High Protein Instant Pot BBQ Brisket
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 2 tablespoon garlic powder
- 2 teaspoon reduced sodium Worcestershire
- 1½ tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano crumbled
- 3 pounds flat cut lean beef brisket trimmed
- 6 fluid ounces beer regular or nonalcoholic
- ¼ cup barbecue sauce
- 1 tablespoon apple cider vinegar
Instructions
- In a cup, mix garlic powder, smoked paprika, brown sugar, chipotle chili powder, ground cumin, dried oregano, and kosher salt.
- Rub this spice blend all over the beef brisket.
- Place the brisket into a large zip-close plastic bag. Squeeze out the air and seal the bag. Refrigerate for at least 6 hours or up to 8 hours, turning the bag once or twice during marinating.
- Place the brisket in a 6-quart Instant Pot. If needed, cut the brisket in half and stack the pieces.
- In a glass measuring cup, mix beer, barbecue sauce, and Worcestershire sauce. Pour this mixture over the brisket in the Instant Pot.
- Lock the Instant Pot lid, making sure the vent is closed. Cook according to Instant Pot directions until the brisket is tender.
- Transfer the cooked brisket to a cutting board. Cover loosely with foil and let it rest for 15 minutes.
- Press the Sauté function on the Instant Pot and set for 15 minutes. Boil the juices in the pot, uncovered, until reduced to about 1½ cups, which takes about 8 minutes. Turn off the pot.
- Pour the juices into a fat separator, or into a glass measuring cup. Pour off or skim the fat and discard it.
- Stir apple cider vinegar into the juices.
- Slice the brisket thinly across the grain into 24 slices and arrange them on a serving platter.
- Spoon some pan juices over the sliced brisket. Serve with the remaining pan juices.
Notes
Tips and Tricks
Marinating Time: For deeper flavor, marinate the brisket overnight in the fridge. Slicing Brisket: Always slice brisket across the grain for tender pieces. Sauce Separation – Separating Fat: A fat separator helps keep the sauce rich but not greasy.Storing and Reheating
Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until creamy. Storing – Store leftover brisket in an airtight container in the fridge for up to 4 days. Freezing – Freeze sliced brisket in portions for up to 2 months.Nutrition
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