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.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
You can use a 2 1/2- to 3 1/2-pound beef brisket.
If you are using a stovetop pressure cooker, heat the oil over medium high heat in step 2 and reduce heat to medium in step 3.
There should be plenty of fat left in the pan after searing the brisket; if not, add another teaspoon or 2 of olive oil to cook the onions and garlic.
Editor's Note:
Nutrition data for this recipe includes the full amount of beef rub ingredients. The actual amount of rub consumed will vary.