Make a great Ninja Foodi Brisket in minutes right in the Ninja Foodi!
Now, we love smoked brisket, it’s our favorite but when you don’t have the time to smoke a brisket or you don’t have a smoker, this Ninja Foodi Brisket is the perfect alternative.
This is a great recipe to pair with Air Fryer Roasted Okra.
What type of brisket should you use for Ninja Foodi Brisket?
One thing to keep in mind is that you will want a trimmed brisket that will fit in the Ninja Foodi. The one we purchased was roughly 4 pounds.
We purchased a flat cut brisket which is full of flavor and it’s nice and moist. It is actually a great one for a variety of brisket meals, such as sandwiches. It can easily be shredded, chopped, or sliced.
It’s best to get either the flat cut or point cut beef brisket.
Tips for Making Ninja Foodi Brisket:
The first thing that you will want to do is similar to these Ninja Foodi Pork Carnitas and Ninja Foodi Mississippi Pot Roast, coat the pot with a nice coat of olive oil.
I like to use a brush to coat the pot of the Ninja Foodi, this is done so that you can sear the brisket on both sides using the saute function. It will help you get that nice brown outside instead of a gray color.
Once that is done, you will then want to switch to the pressure cooker function and then add the water or broth. After I add this, I like to coat the brisket with a bit of sauce.
Next up, it’s time to secure the lid to ‘seal’ and then pressure cook per the recipe. It’s very easy to cook, but remember to let it naturally release, which means do nothing, once the cooking time is up.
This allows the meat to rest and really soak in the flavor.
After it’s cooked, we remove it and add some more sauce and then chop or shred it. I’ve found using a food processor is best if you plan to chop it and you just want to coarsely chop it.
It’s time to enjoy this great dinner with Ninja Foodi Brisket!
Ninja Foodi Brisket
Ingredients
- About 4 Lbs Trimmed Flat Cut or Point Cut Brisket See Notes
- 1/2 Cup Water or Beef Broth
- 1/2 Cup Barbecue Sauce
- Olive Oil
Instructions
- Begin by using the olive oil to pour into the pot of the Ninja Foodi just about a tablespoon, then use a brush and brush it around the pot.
- Turn the Ninja Foodi Multi-Cooker to 'Saute' on high and lightly sear the meat on both sides. Just about 2-3 minutes on each side.
- Turn the Foodi to 'Pressure', add 1/2 cup of water to the Foodi and then use the brush to brush about 1/4 of the sauce onto the brisket.
- Secure the pressure cooker lid onto the Foodi and set the nozzle to 'seal'.
- Cook on manual high pressure for 45 minutes.
- Let it naturally release for 20 minutes (do nothing) when the timer goes off.
- After 20 minutes, release the remaining pressure and open the lid.
- Carefully remove the brisket and chop up or shred. It will shred easily.
- Serve with additional barbecue sauce.
Notes
Nutrition
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Comments & Reviews
Amazing, I usually smoke my brisket but my 85yr old Mom wants to prepare one. Problem is Mom lives 950 away and doesn’t own a smoked. I had some Kansas City BBQ I’ve been wanting to try. This came out perfect for sandwiches that we dipped in the juices. Mom is now excited to cook one one the One pot I gave her earlier this year. Thank you for sharing.
So happy to hear that!!!
Is it possible to double stack on the double rack in the 8qt Foodie?
I haven’t tried that before but I do think it would work.
My brisket is only 1.5 lbs how long should I cook it for? Still 45 mins and then rest for 20?
It could probably be done closer to 30-40 minutes, but 45 will likely still work fine.
Brisket always has that one side with a huge amount of fat on it. When I cook it in the oven I leave the fat on, then after it’s cooked I scrape off the fat before shredding the meat. Do you trim that fat off before putting it in the Foodi?
Yes, I used a trimmed brisket for this, just updated the recipe thank you for asking!!
Do you leave Keep Warm on during natural release or turn it off?
Leave the keep warm on.
Hi. This was the second recipe I tried in my Ninja Foodi FD302. I know the pressure or temp of my machine might be different. But I followed the recipe exactly and the brisket came out tough and not ready to shred. The next day I put it in the over for 1.5 hours at 350 and it came out very nicely.
I like your recipe and don’t want to give it a bad review, but it really seems my brisket came out under cooked. Thought I should love a comment.
In any case, thank you for the recipe. Once I got the meat tender enough, it did taste great.
I really wonder if it has to do with the cut of the brisket and size? What size and cut did you use? We’ve done this recipe quite a bit without an issue, but I’d suggest if it’s coming out that way to add some time to the pressure cooker, so instead of 45 minutes you could try 60 minutes.
I used USDA Prime Brisket. It was 4 lbs, though maybe an ounce or two over.
The problem seemed to be the cooking time. I think I needed at least 60 minutes, if not more.
It may be that the Ninja I use has a lower pressure threshold than what you use. I guess people should be aware that 45 minutes is an estimate based on a certain pressure and temperature.
Again, in any case, thank you for the recipe. I’m exploring a new world of actually cooking for myself and this experiment was a key step. Cheers!
Hi all..just attempted to make this and the flavor was good but after 45 mins, and 20 mins natural release, a lot of it was really tough. It cut pretty good, but chewing it, was like chewing a wad of bubblegum! Lol I don’t know what I did wrong. I never had anything not cook to perfection in my Ninja so this was really disappointing. Thanks for the recipe, I will try it again another time, therefore any suggestions would be greatly appreciated. Btw..it did weigh 4lbs too ??? HELP
Was there any fat on the meat you used? And did you use the liquid amount listed? If so, I’d try increasing the time to 60 minutes next time and see if that’s more to your liking, this may help break down the fibers more.
Can you do the brisket from frozen? I just got my new Ninja Foodi Deluxe and this will be my first recipe. I am a little scared. Lol.
Yes you can but I’d add about 10 minutes to the cook time if fully frozen.
How do you sear it if it is frozen? Mine is frozen and we’re in a level 2 snow emergency so I would love to get something out of the deep freezer and fix it.
If it’s frozen, you’d need to pressure cook it first to defrost it. This recipe is written with one already defrosted. If mine were frozen, I’d probably skip the searing step or do it at the end it mainly gives the outside a more crisp texture. You’d want to add about 10-15 minutes to pressure time for frozen as well. Hope you stay warm!!!!
Do you put the metal rack in with broth under it or just cook it in the broth directly?
I just put it directly into the pot.
Hi, can you add more liquid? We like a lot of gravy so wondered if we could use more liquid than the suggested amount.
I haven’t tried it with more liquid, but I do think it would work.
Can I “finish” the brisket 0n the grill whole? I want to carnalize the BBQ sauce then slice the brisket
I’m sure you could but I haven’t tried it that way before.
I have a new 350UK so still experimenting.
Following you recipe and comments from people, I cooked a 3.3pound piece of brisket by first rubbing all over with pepper and salt, searing all over in the oiled pot as you suggested then cooking on hi pressure for 50 minutes. I left it to de-pressure after it had finished cooking for 45 minutes until ready to deal with it. I am very impressed that the joint had hardly shrunk at all and is tender and tasty
I tried this recipe and the base of the pot ended up burning, I used 450mm of beef stock but think it was the bbq sauce that burned and stuck to the pot, it stained all the inside of the foodi including the heat plate under the pot, I think this would be OK but not to put a bbq sauce into it.
Were you using the multi-cooker with the pressure cooking? I’ve never heard of the base of the pot burning inside before or underneath… If pressure cooking you’d need at least 1/2 cup of liquid. I’m not sure what 450mm is?
Hi, can you please explain what a trimmed brisket is and how to do it and add pictures? I’m trying to make this for the first time and am new to the ninja foodie so I really don’t want to mess this up. Can a butcher do this instead of me? Also do I add any spices to the meat beforehand? How do I make sure it comes out shredded snd not in slices? Does it have to do with cooking time? I’d like to Try to make this as easy as possible since I have a hungry family and am a beginner cook. Thanks so much!
Trimmed is without the fat on it, so this is how you would buy it at the store. If you want to season it first you can with any seasonings you prefer or a barbecue seasoning from the store. This will come out shredded.
Kudos to those who say theirs came out good. Followed the recipe to a t and yet mine came out as f@#$&+* up as a soup sandwich. I’ll stick to bbq/smoking. Should have known better.