Best Ever Beef Brisket in the Pressure Cooker
Let me start this post off by saying the pressure cooker is the greatest kitchen invention ever – EVER. I took this brisket down to 45 minutes and it’s fall apart tender, melt in your mouth juicy, and the most addictive, amazing brisket I have ever had. I wish you had smell-o-vision right now because my house smells so wonderful, I just feel bad for my dogs wondering what the heck is so heavenly that’s happening on my countertop. And all you folks out there who were looking for that perfect dish to impress someone special – you found it!
Beef Brisket (Serves 3-4)
- 2.5-3 lb. brisket
- Salt & pepper
- 2 tsp. worchestire sauce
- 1/4 tsp. Onion powder
- 1/4 tsp. Garlic powder
- 1/4 tsp. celery salt
- 1 tbsp. vegetale oil
- 6-10 small carrots, diced or if they are small leave them whole
- 1 tbsp. brown sugar
- 1/2 cup BBQ Sauce
- 1 packet onion soup mix
- 1 1/4 cup beef stock
- 3/4 cup red wine
- 1 tsp. yellow mustard powder
- 1 tsp. dried thyme or italian seasoning
- 2 tbsp. flour
- Pat the brisket completely dry so it will brown better. Season with salt, pepper, onion, celery, and garlic powder, and worchestire sauce, and let it sit for about ten minutes. Heat a cast iron skillet with vegetable oil and place the brisket in fat side up to brown. Once that side has browned go ahead and transfer it into the pressure cooker fat side up again. Fat side up is important because while the brisket cooks the fat will melt down and into it making it so much more tender.
- Deglaze the cast iron skillet with the wine and pour it on top of the brisket. Throw in the carrots, onion soup mix, beef stock, yellow mustard powder, dried thyme, and brown sugar. Seal the pressure cooker, turn on heat to medium, and cook high pressure for 40-45 minutes. When you turn off the heat be sure to let the pressure come down naturally, this takes about ten to fifteen minutes.
- When you take the brisket and carrots out and let the meat rest. Then turn the heat back on low to finish off the gravy. Take about 3/4 cup of the gravy out and place into a small bowl, whisk in the flour, and pour it back into the pot. Simmer and whisk for about 3-4 minutes until the gravy thickens, then turn off the heat.
- Carve the brisket, trim off the fat, top with gravy and carrots, and serve!