Cut the Brisket into manageable sizes that will fit into the Instant Pot if needed. Keep the pieces large if possible.Smaller pieces will cook quicker. That will require reducing the cooking time.How much time to reduce? 15 minutes. Cook for 1 hour.

Season the brisket with salt and the BBQ dry rub. Allow 10 minutes at room temperature to help the seasoning penetrate the meat. Overnight in the refrigerator would be best for the flavors to penetrate the brisket.

Remove the lid from the Instant Pot and set it to Saute.

Set the temperature to "MORE." This is the hottest temperature option. Tip: There are three Instant Pot temperature settings. "Less", "Normal" & "More".

Next, sear the seasoned beef brisket in the Instant Pot. Sear on all sides, being sure to take your time searing the meat and sealing in the favor. Golden brown on all sides.Tip: Use peanut oil due to the high smoke point. Do not use olive oil as it will oxidize from the high temperature. Other options are canola oil and vegetable oil.

If you would like to add vegetables like onion, carrots, and celery. Remove the brisket and saute the vegetables now. Then replace the beef brisket back into the Instant Pot afterward. Make sure the brisket is closer to the bottom of the Instant Pot verse closer to the lid/top.Tip: At the very least, place some cut-up onions underneath the brisket to keep it away from the very bottom of the Instant Pot.

Next, add in the beef stock. Add enough to cover the brisket ⅔rds of the way up the sides. You might need more than 6 cups if using vegetables.Next, add the butter, the liquid smoke, and the extra black pepper.Secure the lid. Make sure the plastic circle ring in the lid is inserted. Set the Instant Pot on High PressureSet the Instant Pot heat level to "Normal."Move the exhaust valve to "Sealing."Set the Instant Pot timer for 1 hour and 15 minutes. The IP will begin to pressurize at this point. You will see on the front panel the word "ON." Once the IP has pressurized, the timer will begin to countdown from 1 hour and 15 minutes.Smaller beef brisket, reduce cook time to 1 hour.

After the timer goes off.The Instant Pot has a new timer that will appear on the control screen and will begin counting up in minutes. This is your new timer for just how long the meat rests in the Instant Pot before opening. Options: Natural Release & Quick Release. Today we are using Quick Release.

Using a spoon or fork, move the lids exhaust valve to "Venting" after the timer goes off.Hot steam will be released from the valve for around 3 to 5 minutes. The Instant Pot is depressurizing. Wait a total of 15 minutes before opening the lid.

Not Safe To Open: Instant Pot pin is pressed outward and is not safe to open. Safe to Open: Once the pressure has been removed, you will see the pin on the lid fall back into the lid. This indicates that the pressure has been safely released, and you can open the lid.After 15 minutes, place the brisket on a cutting board, tented with aluminum foil, and allow another 5–10 minutes to pass. Resting the meat.Slice the brisket "against" the grain to ensure tenderness.If you slice "with" the grain, the meat will be tough to chew.

Below within the NOTEs section is a great homemade BBQ sauce recipe to try. After the brisket comes out of the Instant Pot paint on BBQ sauce and roast in the oven for a few minutes.Something To Try: a splash of fresh lime juice, incredible. Garish with Cilantro.