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Sue Lau
Prep Time 15 mins
Cook Time 1 hr 25 mins
Depressurization 17 mins
Course Main Dish
Cuisine American
Servings 8


  • Instant Pot or Electric Pressure Cooker



  • 3 pounds beef brisket
  • salt and black pepper
  • 1-2 tablespoons olive oil
  • 1 large onion (sliced)
  • 3-4 cloves garlic sliced


  • 1 cup Dr. Pepper soda (with sugar)
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper


  • Slice onions and garlic and place in bottom of the pressure cooker.
  • Season beef and sear in olive oil, then place on top of the onions.
  • Whisk the sauce and pour over the beef.
  • Close the Instant Pot and set for 75 minutes on manual.
  • Open the steam valve and release the pressure before attempting to open the cooker.
  • Remove beef; strain onion and garlic from the sauce and discard.
  • Refrigerate beef overnight and slice thinly across the grain for best (and easiest) slicing results.
  • Skim fat from pan sauce and reduce by half in a saucepan if you want to use it on the beef, refrigerating overnight and removing the fat that rises and solidifies at the top.


From the kitchen of palatablepastime.com