Brisket is a tough, flavorful cut of beef that needs plenty of time and patience to break down and become tender While traditionally smoked or braised for hours, I’ve discovered you can make amazingly tender brisket in a fraction of the time using the Ninja Foodi pressure cooker!
In this comprehensive guide, I’ll walk you through everything you need to know to cook brisket to perfection in the Ninja Foodi.
Why Cook Brisket in the Ninja Foodi?
The Ninja Foodi is the ultimate tool for cooking brisket for several reasons:
-
Speed – The pressurized environment allows brisket to cook up to 70% faster than traditional methods, A brisket that normally takes 14+ hours to smoke can be ready in under 2 hours!
-
Tenderization – The pressure breaks down tough connective tissue in the meat, resulting in incredibly tender, fall-apart brisket.
-
Flavor infusion – Cooking brisket in liquid allows spices and sauce to deeply penetrate the meat.
-
Convenience – No need to monitor a smoker or oven for hours. Just set the Foodi and walk away!
While you won’t achieve the true smoked flavor, the end result is an incredibly moist and tender brisket with very little effort.
Picking the Right Brisket
When selecting a brisket for the Ninja Foodi, opt for a trimmed flat cut 2-4 lbs in size. The flat cut has great flavor and will fit nicely in the Foodi cooking pot.
Untrimmed brisket has large hard fat caps that won’t render well pressure cooking. Save those big packer briskets for low and slow smoking.
Prepping the Brisket
To prep the brisket for the Ninja Foodi:
-
Trim any excess hard fat or silver skin. Leave about 1⁄4 inch of fat.
-
Season all over with a brisket rub or just salt and pepper. Let sit 30 minutes.
-
Sear the brisket on sauté mode to brown both sides – 2-3 minutes per side. This adds flavor.
-
Deglaze the pot by scraping up browned bits and adding 1⁄2 cup broth.
Your brisket is now ready for pressure cooking!
Pressure Cooking Time
Cook time can vary based on size, but for a 3-4 lb brisket, pressure cook on high for 45-60 minutes followed by 15 minute natural release.
For a frozen brisket, increase cook time to 60-75 minutes. Always allow a full natural release.
Use a meat thermometer to confirm the brisket reaches 205°F for shredding. If undercooked, use sauté mode to continue cooking.
Finishing the Cooked Brisket
Once cooking is complete, the brisket should be fall-apart tender and ready for finishing:
-
Rest for 15-20 minutes to allow juices to redistribute.
-
Slice or shred – Slice for sandwiches or shred/chop for tacos or nachos.
-
Add barbecue sauce and toss with shredded meat or serve sauce on the side.
-
Broil sliced brisket 5 minutes to caramelize sauce (optional).
And your brisket is ready to serve!
Ninja Foodi Brisket Recipe
To put all the steps together, here is a delicious recipe to make mouthwatering brisket in the Ninja Foodi:
Ingredients:
- 3-4 lb trimmed brisket flat
- 1⁄2 cup beef broth
- 1⁄2 cup barbecue sauce
- 2 Tbsp brisket seasoning
- Oil for searing
Instructions:
-
Trim excess fat from brisket. Mix seasoning and rub all over brisket. Refrigerate 30 minutes.
-
Select Sauté on Ninja Foodi. Add 1 tsp oil and sear brisket 2-3 minutes per side.
-
Add 1⁄2 cup beef broth and deglaze pot by scraping any browned bits.
-
Pressure cook on high 45 minutes. Allow to naturally release 15 minutes.
-
Remove brisket and tent with foil. Rest 15-20 minutes.
-
Shred or slice brisket. Toss with barbecue sauce.
-
Optionally broil 3-5 minutes to caramelize sauce.
-
Enjoy your incredibly tender brisket!
Ninja Foodi Brisket Recipe Variations
Once you master the basic brisket recipe, try these fun variations:
-
Texas Style – Rub with salt, pepper, paprika, cumin, chili powder. Finish with smoky barbecue sauce.
-
Reuben – Cook with sauerkraut and Swiss cheese on top. Add thousand island dressing when done.
-
Italian – Season with Italian herbs and red wine. Slice and dip in au jus.
-
Tacos – Shred brisket. Serve in soft tortillas with guacamole, pico de gallo, queso fresco.
-
Eggs Benedict – Slice brisket and serve on English muffins with poached eggs and hollandaise.
Common Brisket Mistakes to Avoid
Cooking brisket in a pressure cooker takes some practice. Avoid these common pitfalls:
-
Skipping searing – Browning adds flavor. Always sear before pressure cooking.
-
Not enough liquids – Use at least 1⁄2 cup broth to prevent scorching.
-
Poking while cooking – Resist opening the lid! This releases steam and heat.
-
Cutting too early – Let brisket rest before slicing to retain moisture.
-
Undercooking – Use a meat thermometer to confirm doneness.
-
Overcooking – Follow recipe cook times carefully.
-
Fat cap up – Always cook fat side down so it bastes the meat.
FAQs About Ninja Foodi Brisket
Here are answers to some frequently asked questions about cooking brisket in the Ninja Foodi:
What cook setting should I use?
Cook on high pressure for the full time, then allow a natural release.
Can I double stack briskets?
Yes, use a cooking rack. Increase cook time 5-10 minutes per lb.
How much liquid is needed?
Use at least 1/2 cup broth to prevent scorching on bottom.
Do I need to flip halfway through?
No need to flip. Cook fat side down entire time.
Can I cook from frozen?
Yes, just increase pressure cook time by 10-15 minutes.
What barbecue sauce is best?
Sweet, tangy sauces pair well. Avoid super thick, sticky sauces.
What sides go with brisket?
Baked beans, coleslaw, cornbread, potatoes, mac and cheese!
Time to Dig In!
Juicy, melt-in-your-mouth brisket is now an easy weeknight dinner thanks to the Ninja Foodi. In just over an hour, you can enjoy the incredibly tender, flavorful brisket typically reserved for all-day smoking sessions.
From choosing the right cut to nailing the cook times, you now have all the information needed for brisket success. fire up the Ninja and whip up one of the recipe variations for an amazing meal. Just be sure to make extra – this brisket goes fast!