How To Store Leftover Brisket?

Wrap the brisket well in plastic wrap or butcher paper and place it in an air-tight container. Store in the fridge for up to 4 days. Store in the freezer for up to 3 months. For best results in the freezer, remove as much air as possible from the freezer container. I like my food saver for this. To reheat, allow the brisket to thaw in the fridge overnight and then heat in the microwave for about 2 minutes at 50% power.

Can I Skip The Searing?

Searing the meat is not 100% necessary for the pressure cooker as it will not \"lose it juices\" in a pressure cooker. However, brisket is expensive and searing the meat gives it an additional depth of flavor and color that helps make a pressure-cooked brisket even more delicious.

Can I Add Liquid Smoke For That Smokey Flavor?

If you like the taste of liquid smoke, feel free to add 3 to 5 drops of the liquid smoke to the pressure cooker along with the water and Worcestershire sauce.

How Much Time Do I Add For A 5 To 6 Pound Cut Of Brisket?

You don't need to add much time, only about 10 extra minutes, but you might need to cut your brisket into 2 pieces to get it to fit in the pot and add an additional 1/2 cup of water.

Can I Make A Gravy With The Brisket Juices?

Yes, you can totally make a delicious gravy with the leftover cooking liquid Add 1 cup of the brisket cooking liquid to a saucepan, heat over low heat until just simmering. Slowly whisk in 3 to 4 tablespoons of flour, 1 tablespoon at a time (make sure each tbsp is fully incorporated before whisking in the next) until the gravy starts to thicken. Add salt and pepper to taste.

Tender and Delicious Brisket in the Pressure Cooker

Description

Use a pressure cooker to get deliciously tender and flavorful Brisket in about an hour and 20 minutes with this easy brisket recipe and the best tips on how to cook brisket in the pressure cooker!

Ingredients

Scale

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 of water

Cook Mode Prevent your screen from going dark

Instructions

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 the cooking pot and sear all 4 sides of the brisket.
Turn brisket in the pot so the fattiest side is facing up. Add more seasoning if desired.
Add 2 cups of 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!

Notes

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.)