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BBQ Brisket Sandwich (Instant Pot)

Who doesn’t love a good bbq brisket sandwich? The only problem is that if you don’t have hours on end to smoke a brisket, then no sandwich. Using an Instant Pot will drastically cut down on that time; only 15 minutes per pound. To speed up the process even further, I recommend cubing the brisket. It’s going to be shredded anyway, so why not. I like to sear the brisket with the onions, garlic and seasoning before the pressure cooking process. Once done, I cook out all the liquid so none of the flavor goes to waste. I add in the bbq sauce the last couple of minutes. Before you know it, you’ll have the most tender and flavorful bbq brisket that would normally take 4-5 hours minimum. Plus everything is made in one pot; cutting back on the dishes.
Prep Time10 minutes
Cook Time1 hour 40 minutes
Course: Main Course
Keyword: Beef, Home Cooking Classics, instant pot, main course
Servings: 8
Author: Alex Gorgos

Equipment

  • instant pot

Ingredients

  • 4 lbs beef brisket flat trimmed of most the fat
  • 1 medium white onion diced
  • 6 garlic cloves minced
  • 2 cups beef stock
  • 2 tbsp liquid smoke
  • 1 tbsp smoked paprika
  • 2 tsp salt
  • 2 tsp black pepper
  • 1/2 cup bbq sauce
  • 1 tbsp butter
  • telera rolls or any type of hamburger buns
  • sweet pickles
  • French fried onions

Instructions

  • Cut the brisket into cubes.
  • Turn the Instant Pot setting to sauté on high for 20 minutes. Add in the brisket, onion, garlic, smoked paprika, salt, and pepper. Sauté for 20 minutes.
  • Pour in the beef stock and liquid smoke. Turn on the pressure cooker setting on high for 60 minutes. Place the cover on and push start.
  • Release the pressure. Take off the cover. Turn on the sauté setting on high for 20 minutes. Cook down for 15 minutes until most of the liquid has evaporated.
  • Pour in the bbq sauce and cook for the last 5 minutes. The brisket will be shredded.
  • On a griddle, melt the butter over medium heat. Place the cut side of the roll down.
  • Toast for a few minutes on each side until browned. Remove from the griddle.
  • Top the bottom of the roll with a scoop of the bbq brisket. Top with french fried onions and sweet pickles.