Let me start this post off by saying the pressure cooker is the greatest kitchen invention ever – EVER. I took this brisket down to 90 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 who have been under my feet the whole time, hoping I will spill some of this goodness onto the floor.
I originally wrote this recipe in 2014, and it has long since become the most popular one on my blog. There were a few aspects of it that needed work though, so I fine tuned it this weekend and it is now PERFECTION. Brisket has always been one of my ultimate comfort foods – like many others I’m sure, and you will love my version.
Many people have been asking me which type of pressure cooker I recommend. I know the instapot is super trendy right now, but I have yet to try it. I recommend the Kuhn Rikon Duromatic Pressure Cooker, which is what I own. This brand of cookware has always been very reliable and I loved all of their products, including this pressure cooker!
I also have to mention that this recipe yields the most incredible gravy and carrots in the world. I usually have about 2 cups of gravy left in the pot, so I freeze some and make a ravioli sauce with the rest.
And finally…. my first cooking video to go along with my most popular recipe! Most people I’ve met haven’t cooked with pressure cookers before, so I hope this video helps!
Best Ever Beef Brisket in the Pressure Cooker
Yield 4-6 servings
- 3.5 lb. brisket
- 1 onion, coarsely chopped
- 1/2 tsp. Onion powder
- 1/2 tsp. Garlic powder
- 1/4 tsp. celery salt
- 1 tsp. yellow mustard powder
- 1 tsp. dried thyme or italian seasoning
- 1/2 tsp. salt
- 1 packet onion soup mix
- 1 tbsp. brown sugar
- 1 cup BBQ Sauce ( I like Sweet Baby Rays)
- 2 tsp. Worcestershire sauce
- 1 1/4 cup beef stock
- 10 medium carrots, chopped
- First place the brisket into the pressure cooker fat side up. Then, place all ingredients except the carrots into the pressure cooker and cover. Seal the pressure cooker, turn heat to medium, and cook on high pressure for 90 minutes. When you turn off the heat be sure to let the pressure come down naturally, this takes about ten to fifteen minutes. If you have a quick release setting, use this to release the steam faster. Next, place the carrots in, and re-heat the pressure cooker. Cook on medium-high for another 20 minutes. Then, let the pressure cooker cool down again, completely.
- Let the meat rest for about 20 minutes before carving. Carve the brisket, trim off the fat, top with gravy and carrots, and serve!