Pressure Cooker Beef Brisket

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 10 customer reviews
Pressure Cooker Beef Brisket
Pressure Cooker Beef Brisket


For best results, we recommend using:


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

Nutrition Facts

Serving Per Container 8

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%
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


4.5out of 5 Stars

(10 Reviews)

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What others are saying

Image of Randall Hauk

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.

Image of Sam Dalton

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.

Image of Jessica Scott

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.

Image of Laura Griffin

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!

Image of Garcia B

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.

Image of Debbie Jaynes Eggett

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.

Image of Jenn Hamilton

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.

Image of Kaitlynne Vasquez

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!

Image of Toni  Wetjen

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!

Image of Grace Harvey

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.