As we finish up fall and move into winter, I feel like the “turbo charge” button has been pushed on my family’s busy schedule . . . along with an insatiable hunger to fuel it. I need hearty yet healthy meals that don’t required me to devote and entire day in the kitchen whip up “good muscle-making grub,” as my teen boys would but it. Beef is always at the top of their request list and my recipe for Ancho Apple Cider Brisket for Instant Potor is a simple, speedy and satisfying solution to their “what’s for dinner” demands.
I’ve used an Instant Pot to reduce the cooking time on this braised-style brisket and upped the flavor with southwestern and seasonal ingredients. Read on for a fast, flavorful beef recipe and learn how to cook a brisket in the Instant Pot.Now, this recipe for Ancho Apple Cider Brisket for Instant Pot (which I originally created for Beef Loving Texans) isn’t a smoked brisket as found in Texas barbeque joints, but instead a braised-style brisket which is another traditional way of preparing this lean beef cut, cooking long and low the oven (or slow cooker.) Personally, I love brisket ALL THE WAYS, and have found that braised brisket is the quickest way for me to get it on the table for my hungry. Smoking takes 6 to 12 hours and traditional braising or slow cooking can take 3 to 8 hours – who has time for that?!
Preparing an Instant Pot brisket reduces the cooking time significantly – only 45 minutes of actual cooking time, plus another 45 minutes combined for the appliance to come up to pressure and then naturally release steam at the end. So, about 1 ½ hours start to finish. You can cut the time by manually releasing the steam valve after the cooking timer goes off, but I have experienced a more tender result by using natural release method.
A feature I LOVE about the Instant Pot (other than the reduced cooking time) is that the “saute” function can be used to brown meat and sear on spices to create a desirable crust that magnifies the final flavor. You can’t do this in a slow cooker, you’d have to dirty up a big pot on the stovetop and then transfer. 
This Instant Pot brisket is generously seasoned with a warm and lively blend of spices including cinnamon, Ancho chile powder, black pepper and salt. After that is rubbed well into all sides of the beef, it is quickly seared in the instant pot to bloom the spices and create a crispy, spicy crust.
After searing, the brisket is momentarily removed from the https://amzn.to/2z4iHLtInstant Pot and apple cider is poured in and brought to a light boil – here you will use a spatula to scrape up the residue left behind – those little bits of flavor will melt away into the cooking liquid to add boom-pow to the meat and finishing sauce! Now just pile up with slice onions, apple slices and fresh thyme. Add lid on and set the valve to seal, then kick back and do whatever you please while the Instant Pot does it’s thaaaaang!
To make this Instant Pot brisket super yummy, I make a quick sauce with the cooking liquids that is lightly sweet, and just a touch spicy and smoky with Ancho chili. This is a meal I like to serve in my favorite “meat-and-potatoes” way, in sweet potatoes (try my Cauliflower Sweet Potato) Mash with seasonal veggies on the side – like photo below, my Autumn Crunch Quinoa Brussels Sprout Salad
What are you making in your Instant Pot? Have you ever had a braised brisket? Please share in the comments – XOXO Jennifer
- 1 3- lb flat cut brisket, fat trimmed to ¼” (if not already trimmed)
- 2 Tbsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 2 tsp. ground Ancho chile pepper
- 1 tsp. ground black pepper
- 2 Tbsp. olive oil
- 2.5 cups 100% juice Apple Cider
- 1 large sweet yellow onion, sliced 1/3” crosswise
- 1 extra-large Granny Smith apple, cored and sliced to 1/3”
- 2 Tbsp. fresh thyme may sub 1 Tbsp. dried
- 1 Tbsp. Worcestershire sauce
- 3 Tbsp. honey
- 1 Tbsp. Apple Cider vinegar
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In a small bowl, mix together salt, cinnamon, ginger, 1 tsp. Ancho chile powder, and pepper. Dry the meat with a paper towel and rub spice blend into both sides.
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Turn the Instant Pot to the “sauté” setting. Add olive oil and let pot heat up. Sear the brisket well on each side, about 4 minutes per side. With tongs, remove brisket temporarily from Instant Pot. Leave on “sauté” setting and pour in apple cider. Use a wooden spoon to scrape up all crusty bits on bottom of the pot.
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Stir thyme into pot and return seared brisket, fat side up. Pile sliced onions and apples on top of beef. Lock on lid to Instant Pot and set valve to “seal.” Set on meat setting (or high pressure depending on pot) for 45 minutes or until fork tender.
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After timer has gone off, Allow it to lose pressure naturally to keep the brisket tender. Time will vary depending on the size of the brisket.
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Remove brisket from Instant Pot and let rest on a platter.
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Meanwhile, strain off a good deal of the liquid, leaving about 3 cups total of juices and apple and onion bits left behind (they will be quite soft). Blend this mixture with an immersion blender until smooth, and then mix in Worcestershire, honey, vinegar and remaining Ancho chile powder. Turn pot on “sauté” function and allow to boil with lid off for 5 to 10 minutes or until thickening some.
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Slice brisket across the grain and serve with sauce drizzled on top.
I’ve never tried making brisket but this looks so good! You make me want to get an instant pot, hehehe.
girl, WHAT, you’ve never made a brisket?! I guess it is a big meat commitment, but if you get a center flat cut, they are only like 2 to 3 lbs and you can freeze your leftovers 😉
Sounds delicious! I love the addition of apples!
Thanks Raia — funny thing about the apples is that I expected the slices to stay intact, but after the pressure cooking they had fallen apart . . and viola, the sauce was born! Love how developing a recipe “evolves” with the experience
This looks simple for what it is- love it! And the addition of apples would be a nice flavor burst!
Thanks Shelby, we have really enjoyed eating this brisket every which way!
Wow! This one is flavor packed with the ancho and apples!!! The IP cooks the brisket so perfectly and makes the meat so tender. Love all of that yummy sauce too!
Thanks! I love a sauce made from the cooking liquids, so flavorful!
Tis looks so tender! It’s the best with the meat just falls apart!
Ahhh fork tender beef — THE BEST!
Brisket is a favorite in the winter ! I love this combination of ingredients in this recipe. Thanks for sharing.
Thanks Anne, you can’t beat a braised brisket in cooler weather (and so easy in the IP)
Love brisket stew in the Instant Pot. It makes everything so much easier !
So easy, such little mess — it’s a fav over here to (obviously)
WOW! This looks incredible!!! Can’t wait to make!
Thanks Megan, hope you enjoy it as much as my family did!
Brisket is such a favorite at our house. Leftovers go into so many things too!
Anytime I’ve made enough beef for leftovers, I feel like I’m already winning the week!
Such a special dinner! I haven’t done a brisket in the IP, but our cow for the year just came and we usually have some to use – thanks for the instructions!
Wow, cow for the year! A little jealous, the whole, a half? how big is your family, I would love to do this too as I have 3 teen boys, lol . . . do you keep a separate freezer for it
This looks like a super tasty IP recipe! I can’t wait to try it.
This recipe looks so good! Can’t believe how quick you can prep it. I think I might need to invest in InstantPot this holiday season.
What a great recipe packed with flavor! Loving the apple and ancho chile combo here.
Oh my… it normally takes me forever to make a brisket! Seriously, I spit it into two days it takes so long. I am so excited to try your instant pot version, it looks delicious!