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Brisket for a Biscuit


The Instant Pot is a lot less instant in our house. This tender brisket with a melt-in-your-mouth fat cap goes perfectly on a biscuit, and is even better with a deep bold gravy.


1 raw brisket (not a cured/preseasoned one), about 1.5 pounds

1.5 cups unsalted beef stock

3-4 leaves dried sage (or 6-7 fresh)

2 tbsp bacon grease

5 cloves garlic



Brisket Rub

1 tbsp salt

1 tbsp peppercorns

1 tbsp mustard seed

1 tbsp mushroom powder

2 tbsp Smokey Lapsang Souchong tea

1 1/2 tsp garlic powder

1 1/2 tsp caraway seed

1 tsp vinegar powder


2 tbsp butter

2 tbsp flour

1 cup brisket juices

Salt & Pepper

Note: This recipe uses the 6 quart Instant Pot Lux



1. Get out the Instant Pot, and make sure you have at least 3 hours to work with.

2. Combine Brisket Rub ingredients in a mortar and pestle, and grind until all peppercorns and most mustard and caraway seeds are broken.

3. Pat dry the brisket, and slice once in half with the grain so that you have 2 smaller briskets. Score the fat gently with a sharp knife.


4. Coat the brisket generously in the Brisket Rub, cover with plastic wrap, and let sit for at least 30 minutes.

5. Turn Instant Pot to HIGH Saute. Once it reads HOT, add the bacon grease.

6. Once the grease has melted, add brisket pieces, fat cap side down. Let render for 3-4 minutes, then flip, and let sear for another 3-4 minutes.

7. Remove brisket from the pot. De-glaze any browned bits with a small pour of the beef stock, using a wooden spoon to loosen any bits stuck to the pot. 

8. Add remaining stock, sage, and garlic cloves. Place the Instant Pot trivet over the aromatics.

9. Fat cap side up, place the brisket pieces on top of  the trivet.

10. Seal the lid, and set for a regular-heat Meat cook for 55 minutes.

11. After the time is up, allow the Instant Pot to naturally release about an hour. (If you do a quick release, the rush of steam will tighten up the meat rather than keep it tender and broken down.)

12. 30 minutes in to the natural release, heat the butter for the gravy in a saucepan on low. Once melted, add the flour, whisking gently and as constantly as you are able to create the roux. Keep it low while the roux toasts to a deep nutty brown color and aroma.

13. Once the Instant Pot has completed the release, remove the brisket to a cutting board and tent with foil to rest while you make the gravy.

14. Remove the trivet from the pot, and then carefully strain the cooking liquid through a sieve into a bowl or large measuring cup.

15. Pour 1 cup of the juices into the gravy while whisking. Once it has incorporated fully and begun to thicken, taste, and add salt and pepper as needed.

16. Slice the brisket in thin slices against the grain. Serve with gravy, on a biscuit, on mashed potatoes, on a cracker, with veggies, you name it, it's gonna be delicious.


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