Best 5 Pressure Cooker Beef Brisket Recipes
Indulge in the delectable flavors of fall-off-the-bone beef brisket, meticulously prepared in a pressure cooker for an explosion of tender, juicy goodness. This collection of recipes caters to every taste bud, offering a diverse range of culinary adventures. From the classic comfort of a slow-cooked traditional brisket to the tangy kick of Korean-style brisket, the options are endless. Get ready to tantalize your taste buds with a symphony of savory spices, aromatic herbs, and succulent meats, all coming together in perfect harmony.
**Recipes Included:**
1. **Traditional Pressure Cooker Beef Brisket:**
Experience the timeless flavors of traditional beef brisket, cooked to perfection in a pressure cooker. This classic recipe showcases the natural taste of high-quality beef, complemented by a medley of aromatic vegetables and herbs. The result is a tender, melt-in-your-mouth brisket that will transport you to a cozy family gathering.
2. **Korean-Style Pressure Cooker Beef Brisket:**
Embark on a culinary journey to the vibrant streets of Seoul with this Korean-style beef brisket. Bold flavors dance on your palate as the tender brisket, marinated in a savory blend of gochujang, garlic, soy sauce, and sesame oil, comes together in a symphony of sweet, spicy, and umami notes. Prepare to be captivated by the irresistible allure of Korean cuisine.
3. **Honey Garlic Pressure Cooker Beef Brisket:**
Savor the sticky-sweet glaze of honey garlic beef brisket, a harmonious blend of tangy sweetness and savory richness. This modern take on a classic dish elevates the taste experience with a luscious glaze made from honey, garlic, soy sauce, and a hint of spice. Each bite is a delightful dance of flavors, leaving you craving more.
4. **Pressure Cooker Brisket with Red Wine and Mushrooms:**
Immerse yourself in the rustic charm of a French countryside with this elegant pressure cooker brisket. Red wine, mushrooms, and aromatic herbs join forces to create a rich, complex sauce that infuses the tender brisket with layers of flavor. Prepare for a dish that will impress your dinner guests and leave them clamoring for seconds.
5. **Pressure Cooker Brisket Tacos with Avocado Salsa:**
Transform your taste buds into a fiesta with these tantalizing brisket tacos. Tender, flavorful brisket is shredded and nestled into warm tortillas, topped with a creamy avocado salsa that bursts with freshness. Every bite is an explosion of flavors and textures, making these tacos the perfect party appetizer or casual weeknight meal.
PRESSURE COOKER CORNED BEEF BRISKET
This method of cooking makes the most tender, flavorful corned beef brisket that you will ever eat! Cooking time does not include the time for the pot to reach the proper pressure and to release the steam. Cutting the finished brisket with an electric knife makes for beautifully cut meat.
Provided by Christina
Categories Main Dish Recipes Roast Recipes
Yield 10
Number Of Ingredients 4
Steps:
- Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
- Seal pressure cooker and cook beef on the "meat" setting according to manufacturer's instructions, about 1 hour 30 minutes. Allow pressure to release naturally according to manufacturer's instructions.
- Transfer brisket to a cutting board. Remove top layer of fat from the brisket. Slice across the grain using an electric knife.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 2.2 g, Cholesterol 79.6 mg, Fat 15.4 g, Fiber 0.1 g, Protein 15 g, SaturatedFat 5.1 g, Sodium 922.5 mg, Sugar 0.2 g
PRESSURE COOKER BEEF BRISKET
This is my go-to recipe for brisket. I usually use bison brisket, but beef brisket works as well. This recipe is easy to prepare and using the pressure cooker greatly reduces cooking time as compared to other methods. The brisket comes out moist, tender, and flavorful, and the gravy is also excellent. I have used this recipe for briskets as large as 6 pounds with equal success, but increased the cook time to 55 minutes. I use an electric pressure cooker for this recipe, but it can also be made in a pressure cooker on the stove. The rub step can be skipped.
Provided by judy2304
Categories 100+ Everyday Cooking Recipes
Time 6h9m
Yield 6
Number Of Ingredients 14
Steps:
- Coat beef brisket with beef rub, rubbing it into both sides. Place brisket in a large resealable plastic bag; refrigerate 4 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the highest Saute function. Heat oil and lower the brisket into the pot using tongs, fatty side facing down. Cook until bottom is a rich, dark brown, about 6 minutes. Turn and sear until the other side is browned, about 6 minutes more. Transfer brisket to a plate.
- Adjust pressure cooker to the medium Saute setting. Add onions, garlic, and salt. Cook, stirring frequently, until onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to release the browned bits from the bottom.
- Stir broth, wine, ketchup, paprika, thyme, and rosemary into the sauteed onion mixture. Lower the seared brisket back into the pressure cooker, fatty side up. Close and lock the lid; be sure pressure valve is set to the sealed position. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully, about 5 minutes. Unlock and remove lid. Transfer brisket to a plate or carving board.
- Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer. Return the drained onions and garlic to the pressure cooker. Pour the cooking liquid back into the pot, discarding the fat that is left behind. Blend cooking liquid, onions, and garlic into a thick gravy using an immersion blender.
- Turn the Saute setting on medium. Mix cold water and cornstarch together in a bowl; pour into the pressure cooker. Cook, stirring frequently, until gravy has thickened, 6 to 8 minutes.
- Slice the brisket against in the grain into 1/4-inch slices. Pour gravy over and serve hot.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 15.7 g, Cholesterol 45.1 mg, Fat 6.8 g, Fiber 1.1 g, Protein 21 g, SaturatedFat 2.2 g, Sodium 2223.7 mg, Sugar 4.7 g
PRESSURE-COOKER BEEF BRISKET IN BEER
One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. -Eunice Stoen, Decorah, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut brisket in half; rub with liquid smoke if desired, celery salt, pepper and salt. Place brisket fatty side up in a 6-qt. electric pressure cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 70 minutes. Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. If brisket isn't fork-tender, reseal cooker and cook for an additional 10-15 minutes. , Remove brisket, cover with foil and keep warm. Strain cooking juices, then return juices to pressure cooker. Select saute setting and adjust for medium heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Cook and stir until sauce is thickened, about 2 minutes. Serve sauce with the beef.
Nutrition Facts : Calories 285 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 430mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.
CORNED BEEF BRISKET W/ VEGGIES & HORSERADISH-PRESSURE COOKER
My favorite corned beef with cabbage recipe, prepared in an 6-quart or 8-quart pressure cooker. I applaud Toula Patsalis, "The Pressure Cooker Cookbook", for this gem, to which I have added the pickling spices that usually come with a corned beef brisket. Try the sauce at least once to see if it heightens your enjoyment of this classic dish; it is also good with roast beef or roast pork. I cook the brisket a day ahead so 1) it can be served on a weeknight after work, 2) the fat will congeal on the liquid for easy removal, and 3) haven't you noticed that so many things taste better on the second day! By the way, did you know that Corned Beef & Cabbage originated in the Boston, Mass. area, not Ireland, because beef was too expensive in Ireland? Of course, the Irish soon adopted this variation from their Irish-American relatives. 3/13/14: made this in my 6-quart electric p.c. Couldn't fit everything in for the 2nd round, so cooked the vegetables in the juice under pressure, then removed the cabbage (to a casserole dish in a 200°F oven) and warmed up the corned beef with everything else on the browning setting. I chopped an extra green onion top for garnishing. "Now THIS is how corned beef and cabbage should taste!" declared DH.
Provided by KateL
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- COOK BRISKET AND PREPARE SAUCE ON DAY 1.
- Pour water into pressure cooker. Add brisket. Over high heat, bring water to a rolling boil. Skim residue from surface.
- Add garlic, pickling spices and bay leaves. Secure lid. Over high heat, bring to high pressure and adjust heat to stabilize at high pressure. From moment that high pressure has been reached, cook 1 hour and 15 minutes.
- Allow pressure to reduce naturally before removing lid.
- Remove brisket from cooker and allow to cool. Allow liquid to cool; remove bay leaves. Wrap brisket tightly and refrigerate. Pour liquid into a clean container and refrigerate. (Do I need to say to clean the pressure cooker pot before Day 2?).
- HORSERADISH SAUCE.
- Combine horseradish, mustard, sour cream, and lemon juice in a bowl; blend thoroughly.
- Add garlic, green onions, sugar, salt and pepper and mix well.
- Refrigerate until serving corned beef with vegetables.
- DAY 2.
- Skim congealed fat from surface of liquid and place in pressure cooker. Add brisket to pressure cooker. Add vegetables and stir gently.
- Secure lid. Over high heat, bring to high pressure, then adjust heat to stabilize just at high pressure. From moment that high pressure has been reached, cook 6 minutes.
- Allow pressure to reduce naturally.
- Remove lid.
- Transfer vegetables to a platter. Slice brisket across the grain and arrange slices on a platter.
- Serve with sauce on the side.
PRESSURE COOKER BEEF BRISKET ROAST RECIPE - (4.4/5)
Provided by Katecooks
Number Of Ingredients 9
Steps:
- Add brisket to cooker and cover with remaining ingredients, except corn starch Lock lid and set on high and cook for 60 min Let pressure release naturally for 10 min before quick release Remove brisket and set aside to rest under tin foil. Thicken gravy with corn starch mixed into 2 tablespoons of water and slowly add to simmering juices, stirring constantly until thick. Carve brisket thin, against the meat's grain and serve smothered in gravy.
Tips:
- Choose the right cut of beef: Brisket is a large, tough cut of meat that benefits from the long, slow cooking time that pressure cooking provides. Look for a brisket that is well-marbled with fat, as this will help keep the meat moist and tender during cooking.
- Trim the brisket: Before cooking, trim away any excess fat from the brisket. This will help the meat cook more evenly and prevent it from becoming greasy.
- Season the brisket well: Brisket is a relatively bland cut of meat, so it is important to season it well before cooking. Use a rub made with your favorite spices, herbs, and seasonings. You can also add some liquid smoke to the rub for extra flavor.
- Sear the brisket before cooking: Searing the brisket before cooking helps to develop its flavor and color. Heat a large pot or skillet over medium-high heat and sear the brisket on all sides until it is browned.
- Add liquid to the pressure cooker: When cooking brisket in a pressure cooker, it is important to add enough liquid to cover the meat. This will help to prevent the brisket from drying out and will also create a flavorful cooking liquid.
- Cook the brisket on high pressure for 60-75 minutes: The cooking time for brisket in a pressure cooker will vary depending on the size and thickness of the brisket. As a general rule, cook the brisket on high pressure for 60-75 minutes for a 3-4 pound brisket.
- Let the brisket rest before serving: After cooking, let the brisket rest for 10-15 minutes before slicing and serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful brisket.
Conclusion:
Pressure cooking is a great way to cook brisket because it allows you to achieve tender, flavorful results in a fraction of the time it would take to cook the brisket in a traditional oven. By following these tips, you can ensure that your pressure cooker brisket turns out perfectly every time.
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