Pressure Cooker Beef Brisket
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
Directions
- Mix pepper, salt, paprika, chili powder, garlic salt, and onion powder together in a bowl; rub onto brisket pieces to coat.
- Lay brisket in pressure cooker. Pour water and Worcestershire sauce over the meat.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 60 minutes on High pressure.
- Once the cooking cycle has completed allow pressure to release naturally for 15 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Remove brisket to a cutting board.
- Drain liquid from the pot through a fine-mesh strainer; discard fat and solids.
- Slice brisket 1-inch thick. Drizzle pan liquid over brisket to serve.
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
Reviews
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!