Keto Instant Pot Beef Brisket: Tender, Juicy & Fast

What if you could achieve the tender, melt-in-your-mouth results of a slow-smoked beef brisket in just a fraction of the time, all while sticking to your keto lifestyle? Traditionally, brisket is an all-day affair, a true labor of love. But with the magic of the pressure cooker, that fork-tender perfection is now possible on a weeknight. This Keto Instant Pot Beef Brisket recipe delivers all the rich, beefy flavor you crave, complete with a savory pan sauce, without any of the sugar or long hours. It’s the ultimate low-carb comfort food, proving you don’t need to sacrifice flavor or time to enjoy a truly spectacular meal.

Ingredients for Your Keto Brisket

This recipe uses a few key ingredients to build a deep, savory flavor profile that is completely sugar-free and low-carb.

this now & bake later ❤️

Timing

Achieve slow-cooked flavor in record time, making this the perfect recipe for an impressive Sunday dinner without the all-day commitment.

• Preparation Time: 15 minutes
• Cook & Release Time: 95 minutes (70 min cook + 25 min release)
• Rest & Sauce Time: 25 minutes
• Total Time: Approximately 2 hours 15 minutes

Step-by-Step Instant Pot Beef Brisket

Follow these instructions to transform a tough cut of beef into a tender, juicy masterpiece using your pressure cooker.

Step 1: Season and Sear the Brisket

First, pat your brisket dry with paper towels. In a small bowl, mix the BBQ seasoning, salt, and pepper. Generously rub this seasoning mixture onto all sides of the brisket. Turn your Instant Pot to the Sauté setting and wait for it to display “HOT.” Add the olive oil. Carefully place the seasoned brisket into the pot and sear on all sides for 2-3 minutes per side, until a deep, golden-brown crust forms.

Step 2: Sauté Shallots and Add Brisket

Once seared, remove the brisket and set it on a plate. Add the sliced shallots to the pot and sauté for 1-2 minutes in the beef drippings until they begin to soften. Place the brisket back into the pot, making sure the fat side is facing up.

Step 3: Prepare the Sauce and Pressure Cook

In a small bowl, whisk together the red wine, apple cider vinegar, sugar-free ketchup, and water. Pour this mixture into the Instant Pot, aiming for the inside perimeter of the pot rather than directly over the brisket. Secure the lid, ensure the steam valve is set to the “Sealing” position, and set the Instant Pot to Manual, HIGH pressure, for 70 minutes.

Step 4: Natural Pressure Release

When the 70-minute cooking time is complete, do not touch the valve. Allow the pressure to release naturally, which will take about 20-25 minutes. This slow, natural release is crucial for keeping the meat tender and juicy. Once the float valve has dropped, you can safely unlock and remove the lid.

Step 5: Rest the Brisket

Carefully transfer the brisket from the Instant Pot to a large cutting board. Lightly tent it with aluminum foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist result.

Step 6: Reduce the Pan Sauce

While the brisket rests, pour all the pan juices and shallots into a medium saucepan. Bring the sauce to a boil over high heat, then reduce the heat to maintain a brisk simmer. Let the sauce reduce for 12-15 minutes, or until it has thickened slightly and reduced by about one-third. Season to taste with additional salt and pepper if needed.

Step 7: Slice and Serve

Finally, slice the brisket against the grain into ¼-inch-thick slices. You can identify the grain by looking for the long muscle fibers running in one direction. Slicing against them is key to tenderness. Serve the sliced brisket immediately, generously topped with the warm, reduced pan sauce and shallots.

Nutritional Information

Here is an estimated nutritional breakdown per serving, assuming 6 servings. This recipe is perfectly designed for a keto or low-carb diet.

• Calories: 550 kcal
• Protein: 45 g
• Fat: 40 g
• Net Carbohydrates: 4 g

Dietary Variations

This recipe is already keto-friendly, but you can adjust it for other dietary preferences.

• Not Keto? If you’re not concerned with carbs, feel free to use your favorite regular BBQ sauce and ketchup. A tablespoon of brown sugar or coconut sugar can also be added to the sauce for extra sweetness.
• Whole30/Paleo: Ensure your BBQ seasoning and ketchup are compliant, with no added sugars, grains, or soy. Primal Kitchen is a great brand for this.
• Alcohol-Free: If you prefer not to use red wine, you can substitute it with an equal amount of beef broth.

Serving Suggestions

To keep this meal keto-friendly, serve your tender brisket with delicious low-carb sides:

• Creamy mashed cauliflower is the perfect substitute for mashed potatoes to soak up the sauce.
• A side of roasted asparagus or sautéed green beans with bacon.
• A simple arugula salad with a lemon vinaigrette.
• Pair it with your favorite keto-friendly dinner rolls or cornbread.

Common Mistakes to Avoid

For a perfect brisket every time, be sure to avoid these common missteps.

• Skipping the Sear: Searing the meat before pressure cooking is essential. It creates the Maillard reaction, which builds a deep, complex, and savory flavor base. Solution: Don’t rush this step! Take the time to get a beautiful, dark brown crust on all sides.
• Using a Quick Pressure Release: Releasing the pressure quickly (quick release) will cause the muscle fibers in the meat to seize up, resulting in a tougher, drier brisket. Solution: Always use a natural pressure release. The extra 20-25 minutes is well worth the wait for tender, juicy meat.
• Slicing With the Grain: Slicing a brisket with the grain will result in long, tough, chewy strands of meat, no matter how perfectly it’s cooked. Solution: Look closely at the brisket to identify the direction of the muscle fibers, and always make your slices perpendicular (against) the grain.

Storing Tips

Leftover brisket is a delicious problem to have!

• Refrigerate: Store leftover sliced brisket in an airtight container with some of the pan juices to keep it moist. It will last in the refrigerator for up to 4 days.
• Reheating: The best way to reheat is gently in a covered saucepan on the stovetop with the juices. You can also microwave it in short bursts.
• Freezing: This brisket freezes exceptionally well. Store it in a freezer-safe container or bag with the sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

This Keto Instant Pot Beef Brisket recipe is a true game-changer, delivering the rich, comforting flavor of slow-cooked brisket in a fraction of the time. It’s the perfect showcase of how a modern appliance like the Instant Pot can make classic dishes more accessible, all while fitting perfectly into a healthy, low-carb lifestyle. It’s tender, juicy, and packed with flavor—a meal you’ll be proud to serve. We invite you to try this recipe and discover how easy incredible brisket can be. Let us know how it goes in the comments!

FAQs

Q1. What’s the difference between “flat-cut” and “point-cut” brisket?

The brisket is made of two muscles, the flat and the point. The “flat-cut” is leaner, more uniform in shape, and easier to slice neatly, which is why it’s preferred for this recipe. The “point-cut” is fattier and has more connective tissue, making it ideal for shredding.

Q2. My brisket is larger than 3 pounds. How do I adjust the cook time?

A good rule of thumb for the Instant Pot is to add about 5-10 minutes of high-pressure cooking time for each additional pound of brisket. For a 4-pound brisket, try 80 minutes; for a 5-pound, try 90 minutes. Always allow for a full natural release.

Q3. Can I make this recipe in a slow cooker?

Yes. After searing the brisket and sautéing the shallots on the stovetop, transfer everything to a slow cooker. Cook on low for 8-10 hours, or until the brisket is fork-tender. You will still need to reduce the sauce in a saucepan on the stove at the end.

Q4. I don’t have any red wine. What can I substitute?

You can substitute the red wine with an equal amount of beef broth. If you have it, adding a teaspoon of balsamic vinegar can help replicate some of the acidity and complexity that the wine provides.

Keto Instant Pot Beef Brisket: Tender, Juicy & Fast

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• Author: Evelyn Marcella Rivera
• Total Time: 2 hours 15 minutes
• Yield: 6 servings 1x

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Description

Tender, juicy brisket with deep, savory flavor—made fast in the Instant Pot and 100% keto-friendly. No sugar, minimal carbs, maximum comfort-food payoff.

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Ingredients

Units USM Scale 1x2x3x

Beef Brisket

• 3 lb “Flat-cut” beef brisket

Seasoning & Sear

• 3 Tbsp sugar-free BBQ seasoning
• 2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 3 Tbsp olive oil
• 3 oz fresh shallot, sliced

Pressure-Cooking Liquid

• 1/4 cup dry red wine (Cabernet or Merlot)
• 2 Tbsp apple cider vinegar
• 2 Tbsp sugar-free/low-carb ketchup
• 1/4 cup water

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Instructions

1. Season & Sear. Pat the brisket dry. Mix BBQ seasoning, salt, and pepper; rub all over. Set Instant Pot to Sauté until “HOT”, add olive oil, and sear 2–3 minutes per side until deeply browned. Transfer brisket to a plate.
2. Sauté Shallots. Add sliced shallots to the pot and sauté 1–2 minutes in drippings until softened. Return brisket to pot fat-side up.
3. Add Liquids & Pressure Cook. Whisk wine, apple cider vinegar, sugar-free ketchup, and water. Pour around the edges of the pot (not directly over the meat). Seal lid; set to Manual HIGH pressure for 70 minutes.
4. Natural Release. Let pressure release naturally for 20–25 minutes. When the float valve drops, open the lid.
5. Rest. Transfer brisket to a cutting board, tent with foil, and rest at least 10 minutes.
6. Reduce Sauce. Pour cooking juices and shallots into a saucepan. Boil, then simmer 12–15 minutes until reduced by about one-third. Season to taste.
7. Slice & Serve. Slice brisket against the grain into 1/4-inch slices. Serve with warm reduced pan sauce and shallots.

Notes

For strict keto, verify your ketchup and BBQ seasoning have no added sugar. If avoiding alcohol, replace wine with additional water or beef broth.

• Prep Time: 15 minutes
• Cook Time: 1 hour 35 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Calories: 550
• Sugar: 2
• Sodium: 900
• Fat: 40
• Saturated Fat: 16
• Carbohydrates: 4
• Protein: 45
• Cholesterol: 135