Best Pressure Cooker Beef Brisket Roast Recipe 445 Recipes

PRESSURE COOKER CORNED BEEF BRISKET

Steps:

• Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
• Seal pressure cooker and cook beef on the "meat" setting according to manufacturer's instructions, about 1 hour 30 minutes. Allow pressure to release naturally according to manufacturer's instructions.
• Transfer brisket to a cutting board. Remove top layer of fat from the brisket. Slice across the grain using an electric knife.

EASY PRESSURE COOKER POT ROAST

Steps:

• Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
• Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
• Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

INSTANT POT BRISKET

Steps:

• Combine spices in a small bowl. Rub over the entire surface of the brisket. Set aside.
• Heat the oil in the Instant Pot on Sauté mode.
• Once hot, add the onions and garlic. Cook for 2-3 minutes until slightly softened, stirring frequently to not allow garlic to burn.
• Turn off Sauté mode.
• Place the brisket on top of the onion mixture in the Instant Pot. You may need to cut it in half to fit properly.
• Pour the beef broth and BBQ sauce into the pot.
• Close the lid on the Instant Pot, turn the valve to the "sealing" position.
• Set the Instant Pot for 90 minutes on "Meat/Stew" mode (or pressure cook high if your Instant Pot doesn't have that setting).
• Once done cooking, let the Instant Pot naturally release for 10 minutes then turn the valve to "venting" and quick release the rest of the pressure.
• Remove the lid and use tongs to remove the brisket from the pot to a cutting board.
• Slice or shred the brisket depending on preference.
• Turn the Instant Pot to Sauté mode and cook, reducing the sauce left in the pot for 5 minutes or so until slightly thickened. Whisk consistently as it cooks.
• Add the brisket back to the pot with the sauce to coat or, plate the brisket and spoon the sauce on top before serving.

PRESSURE COOKER BEEF BRISKET

Steps:

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

PRESSURE COOKER BEEF BRISKET ROAST RECIPE - (4.4/5)

Steps:

• Add brisket to cooker and cover with remaining ingredients, except corn starch Lock lid and set on high and cook for 60 min Let pressure release naturally for 10 min before quick release Remove brisket and set aside to rest under tin foil. Thicken gravy with corn starch mixed into 2 tablespoons of water and slowly add to simmering juices, stirring constantly until thick. Carve brisket thin, against the meat's grain and serve smothered in gravy.