Instant Pot Beef Brisket with Savory Soy Glaze

Prep: 15 minCook: 1 hr 30 min6 servingsmediumAmerican
Instant Pot Beef Brisket with Savory Soy Glaze

This pressure cooker beef brisket transforms a tough cut into fork-tender perfection in just over an hour. The savory glaze combines soy sauce, Worcestershire, and brown sugar for a rich umami flavor that penetrates deep into the meat. Perfect for busy weeknight dinners or meal prep, this method delivers restaurant-quality results with minimal hands-on time. The natural pressure release ensures the meat stays juicy while the aromatics create a flavorful cooking liquid that doubles as a delicious sauce.

Dairy-FreeNut-Free

Ingredients

6 servings
  • 3 lb beef brisket
    chuck roast1:1

    similar cooking time and texture

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth
    vegetable broth1:1

    lighter flavor profile

    Full guide →
  • ¼ cup soy sauce
    tamari1:1gluten-freegluten-freesoy-free

    use for gluten-free version

    Full guide →
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
    coconut sugar1:1refined-sugar-free

    slightly less sweet

    Full guide →
  • 1 tsp paprika
  • salt and pepper, to taste(optional)

Instructions

  1. 1

    Season the brisket with salt, pepper, and paprika

  2. 2

    Set the Instant Pot to sauté mode and heat olive oil

  3. 3

    Sear the brisket on all sides until browned, then remove and set aside

  4. 4

    Add onions and garlic to the pot and sauté until softened

  5. 5

    Pour in beef broth, soy sauce, Worcestershire sauce, and brown sugar, then stir well

  6. 6

    Return the brisket to the pot and close the lid

  7. 7

    Set to high pressure for 60 minutes

  8. 8

    Allow natural pressure release for 15 minutes, then quick release

  9. 9

    Remove the brisket, slice, and serve with the sauce

Tips

Tip 1

Let the brisket rest for 5-10 minutes before slicing to retain juices and ensure clean cuts against the grain.

Tip 2

For extra flavor, marinate the seasoned brisket overnight before cooking.

Tip 3

Strain and reduce the cooking liquid on sauté mode for a thicker, more concentrated sauce.

Good to Know

Storage

Refrigerate sliced brisket in cooking liquid for up to 4 days. Freeze portions in sauce for up to 3 months.

Make Ahead

Season brisket up to 24 hours ahead. Cook completely and reheat gently in sauce before serving.

Serve With

Slice against the grain and serve hot with the reduced cooking liquid as sauce. Pairs well with mashed potatoes or roasted vegetables.

See pairing guide →

Common Mistakes

Watch

Skip the searing step to avoid tough, less flavorful meat

Watch

Cut with the grain to avoid chewy, stringy texture

Watch

Rush the pressure release to avoid tough, dry brisket

Substitutions

Gluten-Free Swaps

soy sauce→
tamari1:1gluten-freegluten-freesoy-free

use for gluten-free version

Full guide →

General Alternatives

beef brisket→
chuck roast1:1

similar cooking time and texture

Full guide →
brown sugar→
coconut sugar1:1refined-sugar-free

slightly less sweet

Full guide →
beef broth→
vegetable broth1:1

lighter flavor profile

Full guide →
Find more substitutions →

FAQ

Can I cook a larger brisket in the Instant Pot?

Yes, but increase cooking time by 10-15 minutes per additional pound and ensure it fits comfortably in your pot size.

What if my brisket is still tough after cooking?

Return to high pressure for an additional 15-20 minutes. Tough brisket usually needs more cooking time.

How long will leftover brisket keep in the refrigerator?

Properly stored in the cooking liquid, leftover brisket will keep for 3-4 days in the refrigerator.