Want to know how to get deliciously tender and flavorful Brisket in about an hour and 20 minutes? Use a Pressure Cooker and choose the right cut of meat! Today, I’m sharing my easy Brisket recipe and best tips on how to cook brisket in the pressure cooker!
We all love brisket around here but it’s can be so expensive to purchase from a restaurant. Up to $17.99 per pound locally, though we did find a fabulously reasonable BBQ joint about an hour and a half away. ($11.99 per lb for the brisket – score!) On our next trip to the coast, I’ll be grabbing several pounds to go, wrapping them individually and freezing them for later.
I bought my hubby a smoker a few years back, but the downside of smoking your own brisket is that you really have to plan ahead since it can take all day to smoke a huge brisket. It’s nice for a special family meal or get-together but we generally aren’t that good at planning ahead and truthfully neither one of us has the patience to sit around and deal with a smoker all day
I’ve been using my pressure cooker a lot more. It says me SO much time in the kitchen because it reduces cooking time significantly (like from 8 hours to 1 hour!) I love cooking meat in my pressure cooker as I think it makes the flavor even better and makes the meat so tender it almost falls off the bone. I’ve also discovered I can make a pretty darn good 2 to 3 pound brisket in no time flat. Be sure to check out my shrimp boil and how to make 5 POUNDS of chicken in 15 minutes.
Don’t have a pressure cooker, but been thinking about getting one? I suggest looking at these:
- Cuisinart 6 quart pressure cooker
- Fagor 8 qt pressure cooker
- Pressure Cooker Meals: Recipes, Tips, and Explanations
(I currently use the Power Pressure Cooker XL, but if I were to buy a second one, I would go with the 8 qt Fagor – my current cooker works fine, but I feel like I have to “hack the presets” to cook any recipe not in the book that came with the appliance.)
Everyone in the family loves this recipe. I’ve made it three times now and we keep eating it before I can photograph it! I have no doubt that it won’t be long before someone requests that I make it again.
When choosing a smaller trimmed brisket at the grocery store, you need to look for a piece with the most fat. The fat will keep the meat moist during cooking. (If you are unable to find one with a good amount of fat, I have heard you can layer the top with bacon in a pinch to help keep it moist.)
Brisket in the Pressure Cooker
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- olive oil
- 2 to 4 lb brisket (the fatter the better)
- Barbecue spice rub (I like Stubbs Beef rub, but they also have it in BBQ)
- Montreal steak seasoning
- 3 tbs Worcestershire sauce
- 2 cups water
- Coat all 4 sides of the brisket with equal amounts of BBQ seasoning and montreal steak seasoning.
- Set your Pressure cooker to the browning setting (If you don’t have this option, you can do this step on the stovetop.) Add olive oil to cooking pot and sear all 4 sides of the brisket.
- Turn brisket in pot so the fattiest side is facing up. Add more seasoning if desired.
- Add 2 cups water and Worcestershire sauce to the pressure cooker pot. (take care to not pour it over the meat and wash off the seasoning.)
- Set pressure cooker to high and cook for 1 hour and 20 minutes.
- When cooking time is complete, do a natural pressure release. Remove brisket from pot and let rest about 5 minutes.
- Slice against the grain and serve!
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