2-Hour Pressure Cooker Brisket (Tender & Juicy Every Time)
There's nothing quite like a perfectly cooked brisket that's fall-apart tender, packed with rich beefy flavour, and incredibly juicy. The secret starts with choosing a quality cut of meat, and for this recipe, I picked up a beautifully marbled brisket from the butcher counter at Starsky Fine Foods. Their premium selection of fresh beef offers excellent marbling, which melts during pressure cooking to create an incredibly tender and flavourful roast in just two hours.
Shopping at your local butcher doesn't just guarantee better quality—it also helps support local farmers and Canadian producers who take pride in raising exceptional beef. Investing in a well-marbled brisket makes all the difference, giving you melt-in-your-mouth results without spending all day tending the smoker or oven.
Whether you're serving Sunday dinner, feeding a crowd, or meal-prepping for the week, this easy pressure cooker brisket delivers restaurant-quality results with minimal effort and very little hands-on time. Rich, savoury, and unbelievably tender, it’s a dependable recipe you’ll come back to again and again. My favourite part is the next-day leftovers — perfect for making a delicious brisket sandwich on rye with my homemade sauerkraut and a smear of mustard. Yummy!😋
2-Hour Pressure Cooker Brisket (Tender & Juicy Every Time) Recipe
By Zosia Culinary Adventures | Date: July 28, 2026
Preparation Time: 1 hour
Cook Time: 2 hours
Yield: # of servings
Equipment:Instant Pot Pressure Cooker
Ingredients:
2 kg raw boneless beef brisket
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 large onion, sliced
4 garlic cloves, minced
2 cup beef or vegetable broth
2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tbsp Dijon mustard (optional)
1 tsp dried thyme
2 bay leaves
mirepoix: 1 fresh carrots, 1 fresh medium onion, 1 fresh celery stalk (all coarsely chopped)
Instructions:
Mix the salt, pepper, paprika, garlic powder, and onion powder. Rub all over the brisket. Let the brisket marinate in room temperature for 1 hour.
Heat the olive oil in a large heavy-bottomed frying pan or cast-iron skillet over medium-high heat. Once the oil is hot and shimmering, sear the brisket for 4–5 minutes per side, until a deep golden-brown crust forms. Don't rush this step—the browned crust adds incredible flavor to the finished brisket.
Transfer the seared brisket to a plate while you ready the pressure cooker and gather the remaining ingredients. Pour the beef broth into the skillet you used and bring it to a gentle simmer for a few minutes, scraping the bottom to lift and absorb all the browned bits and flavorful debris left from the meat. Add the beef broth, Worcestershire sauce, tomato paste, Dijon mustard (if using), fresh thyme, and bay leaves, then scrape up every last bit of fond from the bottom to incorporate those concentrated flavours. Cook for 2-3 minutes.
Place the mirepoix in an even layer across the bottom of the pressure cooker, then set the brisket gently on top, taking care to center it. Pour the prepared beef broth slowly over the meat. Secure and lock the lid firmly before beginning to cook.
Cook on High Pressure for 2 hours (120 minutes). Allow a guideline of 500 g of meat per 30 minutes of cooking time to determine portions and adjust accordingly.
Allow a 20–30 minute natural pressure release before venting any remaining pressure.
Transfer the brisket to a cutting board and let it rest for 10–15 minutes.
To make Brisket Jus: Discard the bay leaves, then strain the cooking liquid through a fine-mesh sieve into a saucepan. Skim off any excess fat from the surface, if desired.
Slice the brisket against the grain and spoon the warm jus over the meat, serving the remaining jus on the side for dipping or drizzling.
Serve it with buttery baby potatoes, locally grown Peaches & Cream corn on the cob, and a crisp probiotic sauerkraut salad.
