Pressure Cooker Beef Brisket

Name: Pressure Cooker Beef Brisket
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon ground black pepper; 2 teaspoons salt; 1 teaspoon paprika; 1 teaspoon chili powder; ½ teaspoon garlic salt; ½ teaspoon onion powder; 1 (4 pound) beef brisket, quartered; 1 cup water; 2 tablespoons Worcestershire sauce

Marrekus and Krysten Wilkes Website

Share This Recipe

Our pressure cooker recipe for tender, juicy beef brisket is prepared with a flavorful homemade rub. What would traditionally take hours to tenderize and cook is ready in just over an hour in the MultiPot Pressure Cooker. Black pepper, salt, paprika, chili powder, garlic salt and onion powder come together in the brisket rub. If you have a favorite blend, give that a try instead! You can even turn this succulent dish into brisket sliders by serving them on top of small buns with a store-bought or homemade coleslaw for crunch.

Print recipe

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

Brisket is normally tough cut of meat, due to the collagen fibers that make up the connective tissue in the cut. However, as this collagen breaks down in the cooking process, the meat is tenderized, resulting in more delicious brisket. If you prefer a firmer texture, similar to a smoked brisket, cut cooking time by 10 minutes. Here's a look at more Pressure Cooker Recipes.

For more pressure cooker brisket recipes, you might enjoy:

Pressure Cooker Beef and Barley Soup

3-Hour Beef Brisket with Homemade Russian Sauce

Pressure Cooker Corned Beef and Cabbage

Nutrition Facts

Per Serving: 830 calories; 52g fat; 2.4g carbohydrates; 82g protein; 301mg cholesterol; 1082mg sodium.

Full nutrition

Amount Per Serving
Calories 830		Calories from Fat471
% Daily Value*
Total Fat 52g		81%
	Saturated Fat21g	104%
	Trans Fat0.0g
	Polyunsaturated Fat2.0g
	Monounsaturated Fat22.5g
Cholesterol 301mg		100%
Sodium 1082mg		45%
Total Carbohydrate 2.4g		1%
	Dietary Fiber1g	2%
	Sugars0.7g
Protein 82g

Vitamin A6%		Vitamin C1%
Calcium5%		Iron42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

American One Pot Or Pan Dinner Casual Party Game Day Holiday Weeknight Pressure Cooker Beef Beef Brisket Multipot Dairy-free Keto 8 Quart Pressure Cooker Low-carb

Reviews

4.5out of 5 Stars

(10 Reviews)

How would you rate this recipe?

What others are saying

Randall Hauk says:

I love a low-prep/effort recipe that my kids will eat. Ignore that they will put some mixture of ketchup, barbeque sauce, and mayonnaise on pretty much everything. This comes out tender and tasty enough to eat alone. Would go well with, say, Yorkshire puddings, but I was being lazy and did mashed potatoes instead.

Sam Dalton says:

I put the brisket on Hawaiian-style buns and made sliders. Solid recipe, although the meat was very tender and sort of reminded me of a pot roast. Still, I will definitely make this again. Very good, and much quicker than cooking on a grill or smoker.

Jessica Scott says:

Delicious brisket that is seasoned well! Perfect to serve with baked beans for a BBQ style, or even with taco shells. I used beef stock instead of water for added flavor.

Laura Griffin says:

This brisket was so good! I ate it with barbecue sauce and a side of macaroni and cheese and mashed potatoes. It's hard to find a good brisket recipe that turns out tender and not dry. This is a must have in your recipe repertoire!

Garcia B says:

Used beef broth instead of water when making this brisket. For a complete meal I did beans with mac and cheese. I also left it in there until the pressure fully released naturally so it would be really moist and tender.

Debbie Jaynes Eggett says:

Great flavor, but with the massive amount of grease and a cup of water the meat boiled while swimming in too much liquid resulting in the need for another hour of cooking time.

Jenn Hamilton says:

Simply delicious!! So quick and moist. Served it on a bun with a side of veggies. Would say however, way to much pepper. Next time I will use a teaspoon of pepper instead of a tablespoon.

Kaitlynne Vasquez says:

Flavor was great but our brisket came out pretty tough and looked nothing like the photo. Will try again, but kind of bummed!

Toni Wetjen says:

We have a Christmas tradition of a Tri-Tip dinner on Christmas Eve. I bought my Mealthy pot this summer so instead of slow cooking, I decided to give this recipe a try. BOY HOWDY WAS I GLAD I DID! A Tri-Tip cut is usually a tougher piece of meat. Not this time! The roast literally fell apart and it was so easy to chew! My husband said it was the best tri tip I’ve ever made! I did make a small change. I didn’t have any Worcestershire Sauce or pepper. Forgot to buy them so I didn’t worry about replacing the Worcestershire sauce and instead of pepper I used McCormick’s Perfect Pinch Steak Seasoning. Not sure how the original recipe tastes but the flavor of ours was incredible! This is now our new Tri-Tip recipe!

Grace Harvey says:

We had a 6lb brisket to start and trimmed a bunch of the fat away. Probably ended up 4lbs. My husband took entire recipe and multiplied by 1.5. It turned out GREAT! Full of flavor, no need for sauce. 1 hour, natural release 15 minutes.