Pressure Cooker Beef Brisket

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Description

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.

Ingredients

  • 1 (3 pound) beef brisket, trimmed of excess fat
  • ¼ cup beef rub
  • 1 tablespoon olive oil
  • 2 yellow onions, sliced
  • 5 large cloves garlic, sliced
  • 1 teaspoon salt
  • ½ cup beef broth
  • ½ cup dry red wine
  • ¼ cup ketchup
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried rosemary
  • ¼ cup cornstarch
  • ¼ cup cold water

Instructions

  1. Coat beef brisket with beef rub
  2. rubbing it into both sides. Place brisket in a large resealable plastic bag; refrigerate 4 hours to overnight.
  3. 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
  4. fatty side facing down. Cook until bottom is a rich
  5. dark brown
  6. about 6 minutes. Turn and sear until the other side is browned
  7. about 6 minutes more. Transfer brisket to a plate.
  8. Adjust pressure cooker to the medium Saute setting. Add onions
  9. garlic
  10. and salt. Cook
  11. stirring frequently
  12. until onions are soft and beginning to brown
  13. about 10 minutes. Scrape the bottom of the pot as you stir the onions to release the browned bits from the bottom.
  14. Stir broth
  15. wine
  16. ketchup
  17. paprika
  18. thyme
  19. and rosemary into the sauteed onion mixture. Lower the seared brisket back into the pressure cooker
  20. 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.
  21. Release pressure using the natural-release method according to manufacturer’s instructions
  22. about 10 minutes. Release any remaining pressure carefully
  23. about 5 minutes. Unlock and remove lid. Transfer brisket to a plate or carving board.
  24. Strain the cooking liquid into a fat separator
  25. 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
  26. discarding the fat that is left behind. Blend cooking liquid
  27. onions
  28. and garlic into a thick gravy using an immersion blender.
  29. Turn the Saute setting on medium. Mix cold water and cornstarch together in a bowl; pour into the pressure cooker. Cook
  30. stirring frequently
  31. until gravy has thickened
  32. 6 to 8 minutes.
  33. Slice the brisket against in the grain into 1/4-inch slices. Pour gravy over and serve hot.

Prep Time: 25 mins

Cook Time: 1 hr 29 mins

Total Time: 6 hrs 9 mins

Servings: 6

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