This recipe has been sponsored by Martin’s Famous Potato Rolls and Bread. All opinions are my own.
Instant Pot BBQ Brisket Sliders–tender and moist shredded or sliced beef brisket piled on a soft roll and topped with a slice of pepper jack cheese. A perfect recipe to make for game day.
Instant Pot BBQ Brisket Sliders
If you’re hosting a party or simply want a delicious dinner consider making these Instant Pot BBQ brisket sliders. You will be amazed that a brisket can become shreddable and fork tender in less than 2 hours total time thanks to your Instant Pot.
You can make the sliders as fancy or as plain as you want. I added a slice of pepperjack cheese and squirted a little bbq sauce over the meat. You can add a pickle, tomato and some mayo too if you want to go all out.
One thing you really need to consider is the roll that your brisket sliders will be served on. Don’t settle for a sub-par roll. Use Martin’s Dinner Potato Rolls. They are soft and taste amazing. They are like a hug for your sandwich. I love making these sandwiches on these small dinner rolls because it means you can have more than one sandwich!
Martin’s Famous Potato Rolls and Bread
Whether you choose Martin’s Dinner Potato Rolls, their Sandwich Potato Rolls or their Long Potato Rolls you know you’re getting a quality bread.
What makes a perfect roll?
● Soft and Tastes Great
● NO High Fructose Corn Syrup
● NO Artificial Dyes
● NO Azodicarbonamide (ADA)
● NO Trans Fats
● Contains B Vitamins and Calcium
Visit their website for more information.
Tender and moist shredded or sliced beef brisket piled on a soft roll and topped with a slice of pepper jack cheese. A perfect recipe to make for game day.
- 1 (3 pound) brisket (see note)
- 1 Tbsp seasoned salt
- 2 Tbsp canola or vegetable oil
- 1 cup beef broth 1 onion, sliced into large chunks
- 1 tsp liquid smoke
- 1 tsp Worcestershire sauce
- Your favorite BBQ sauce
- Martin’s Dinner Potato Rolls
- Pepper Jack cheese slices
- Cut all the excess fat off of the brisket. This a little bit of time. I used latex gloves and a sharp knife to slice off the fat cap. I was left with about 2 pounds of meat after I cut off all the fat.
- Massage seasoned salt into each side of the brisket.
- Turn your Instant Pot to the saute function. When the display says HOT add in the oil and swirl it around.
- Lay the brisket into the pot and let it sit for 5 minutes. Use tongs to turn it over and let the other side brown for 5 minutes. Remove the meat from the pot.
- Deglaze the pot with the beef broth. Scrape the bottom of the pot until it is clean. Add in the onion chunks. Lay the brisket on top of the onion.
- Drizzle the liquid smoke and Worcestershire over the brisket.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes for sliceable brisket or 70 minutes for shreddable brisket.
- When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the meat and place it on a cutting board. Tent it with foil and let it rest for 10 minutes.
- Shred or slice the brisket. Salt and pepper to taste.
- Pile the meat on a roll and top with a bit of barbecue sauce and a slice of pepper jack cheese. Enjoy!
It can be hard to find a 3 pound brisket. Many times they come in huge amounts (like 15 pounds). I asked the butcher to cut a large one into 3 pound increments. He was happy to do it and then he repackaged the meat.