Instant Pot Beef Brisket

 Instant Pot Beef Brisket

Shredded beef 2 bite sandwiches sounded good for dinner earlier today.  We are staying in the RV and currently winterized here in Idaho.

Our RV is connected to electrical right now and beef brisket is available at a great price!  This recipe was made in our    3 quart Instant Pot. 

Use can use beef brisket or corned beef.  I bought corned beef but wanted to bring out a mid salsa bbq taste so I experimented with using the few ingredients listed below and my husbands review is 2 thumbs up, he love it…

Serves 6 – 9

3 Quart Instant Pot


2 – 4 lb       beef brisket or corned beef

1                   large brown skin onion (sweet or regular)

2 tbsp          Montreal Steak Seasoning

1 cup            favorite BBQ sauce (I used Sweet Baby Ray's)

1 cup            salsa of choice and spicy preference (I used medium heat jarred salsa)

2 cups         water


  1.  Trim fat on the brisket to 1/4″, cut brisket across the grain slicing the brisket in half.
  2.  Season the brisket with the Montreal seasoning, patting the rub into each side of the brisket.                                    
  3.  Remove peel from onion and chop it in 6 – 8 pieces; place the rough chopped onion into the stainless steel liner   in  the Instant Pot (IP).
  4.  Pour the water into the IP. (you can use just 1 cup water if you like).
  5.  Place 1 cut slab of brisket fat side up onto the chopped onions, no IP rack insert needed!
  6.  Pour salsa into the IP  then add the other slab of brisket (fat side up).
  7.  Add the BBQ sauce to the IP, close the lid and steam vent.
  8.  Set the IP to MANUAL 75 minutes and let the pressure release Naturally at the end of cooking.
  9. Keep the lid closed and let the IP natural release and count up to ‘L 40 min.' 
  10.  Place the slabs of brisket onto a plate and shred using 2 forks.  Serve with some of the natural juices.
  11.  We enjoyed these mini sandwiches with a little of the natural juices from the IP and a smear of honey mustard.
  12.  Serve on Hawaiian rolls with a side of coleslaw.  The beef will taste fine even without any bread or roll.

Note:  There will be left overs for lunch tomorrow or consider this as a PotLuck item.  Cover leftovers with saran wrap and place in the fridge along with the natural broth.  Warm the meat and broth together in a medium pan or casserole dish.

Chef MJ

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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