90-Minute Brisket (Pressure Cooker Brisket)

Don’t have time to smoke a brisket for 12 hours? With this pressure cooker brisket recipe, you can cook brisket in just 90 minutes.

Why you should trust this recipe

I’m well known for my smoked brisket. In fact, my hot and fast brisket ranked 5th in the world at the Jack Daniel’s BBQ world championships.

Slow and low brisket can easily take 12+ hours, and even my hot and fast recipe takes a good 5-6 hours. That’s why I love this pressure cooker brisket.

It’s ready in just 90 minutes. And honestly most people can’t tell the difference. They just love good tender brisket.

The key to creating similar flavors is using similar ingredients. Whether I’m smoking a brisket or cooking it in a pressure cooker, I use beef consommé and my Girls Can Grill Brisket Rub. That’s it!

If you want a little smoke flavor, you can even add a dash of liquid smoke.

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Ingredients

• Beef Brisket: You can use a brisket flat or brisket point. The flat is leaner; whereas the point has more fat.
• Beef Consommé: I prefer this over broth and stock because it’s richer and more concentrated.
• Girls Can Grill Brisket Rub: This dry rub was designed specifically for BBQ brisket. It has kosher salt, coarse ground black pepper, garlic, onion, different chili powders and cumin.

Substitutions: Instead of beef consommé, you can also use beef stock or beef broth. 

See the full recipe card above for servings and a full list of ingredients.

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How to cook brisket in 90 minutes

1. STEP ONE: Cut the brisket into 2 inch cubes. Place in pressure cooker. Sprinkle with 2 tablespoons Brisket Rub. Toss to coat. Pour the consommé into the pressure cooker. Lock the lid in the sealed position. 

PRO TIP: If you want smoky flavor, add 1-2 dashes of liquid smoke. 

2. STEP TWO: Set your electric pressure cooker to 75 minutes with high pressure.

3. STEP THREE: After it cooks for 75 minutes, allow the pressure to release for 15 minutes. If there is any steam left, gently tap the release valve. 

4. STEP FOUR: Remove the lid. Transfer the pieces to a bowl, leaving behind the cooking liquid and excess fat drippings. Use two forks to shred the brisket. Sprinkle with 2 more tablespoons of Brisket Rub. 

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How to serve shredded brisket

Shredded brisket is great on its own or piled on buns with BBQ sauce and pickles to make sandwiches. It’s also fabulous in tacos and enchiladas.

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Storage

Store leftovers in an airtight container in the refrigerator for 5-7 days. I also like to freeze leftovers in smaller portions for up to six months. You can simply thaw it when you want it for easy-to-prepare dinners.

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