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A Tasty Mess

Best Ever Beef Brisket in the Pressure Cooker

4.50 from 4 votes
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Ingredients:
  • 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
  • 2 cups beef stock
  • 10 medium carrots chopped

Method
 

  1. 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 NOT HIGH, and cook on medium pressure for 90 minutes.  I get a lot of comments about there not being enough liquid and that the brisket burnt - this is because it CANNOT BE PUT TO HIGH! If you are worried about your heat settings, add another 1/2 cup of liquid to the pot. 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 10 minutes. Then, let the pressure cooker cool down again, completely.
  2. Let the meat rest for about 20 minutes before carving. Carve the brisket, trim off the fat, top with gravy and carrots, and serve!