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Pressure Cooker Beef Brisket
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
370 minutes
Spice-rubbed beef brisket braised in savory onion, garlic, and red wine broth in a pressure cooker for full flavor.
Ingredients:
  • 1 (3 pound) beef brisket, trimmed of excess fat
  • 0.25 cup beef rub
  • 2 medium yellow onions, sliced
  • 5 large cloves garlic, sliced
  • 0.5 cup beef broth
  • 0.5 cup dry red wine
  • 0.25 cup ketchup
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried rosemary
  • 0.25 cup cornstarch
  • 0.25 cup cold water
Instructions:
  • Massage the beef brisket generously with the beef rub, ensuring it's well seasoned on both sides. Transfer the brisket into a spacious resealable plastic bag and refrigerate for 4 to 8 hours.
  • Heat oil in a multi-functional pressure cooker on the highest Sauté function. Carefully place brisket, fatty-side down, using tongs. Sear until fat is rich and dark brown, approximately 6 minutes. Flip and brown the other side for another 6 minutes. Remove brisket onto a plate.
  • Using the medium sauté function, cook onions, garlic, and salt until onions are soft and starting to brown, approximately 10 minutes. Remember to scrape the bottom of the pot while stirring to release any browned bits.
  • Add broth, wine, ketchup, paprika, thyme, and rosemary to the cooker. Place the seared brisket, fatty-side up, back in. Seal the lid securely and set the pressure valve to the sealed position. Cook on high pressure for 50 minutes following the manufacturer's instructions. Let pressure build for 10 to 15 minutes.
  • Follow the manufacturer's instructions to release pressure naturally for about 10 minutes. Carefully release any remaining pressure for about 5 minutes, then unlock and remove the lid. Transfer the brisket to a plate or carving board.
  • After cooking, strain the flavorful liquid into a fat separator to gather the cooked onions and garlic. Add the onions and garlic back into the pressure cooker, then pour the liquid back in, discarding any excess fat. Blend everything well using an immersion blender and switch to the medium Sauté function.
  • Whisk cornstarch with cold water in a bowl, then add to the pressure cooker. Stir occasionally as gravy thickens, about 6 to 8 minutes.
  • Slice the brisket into thin 1/4-inch slices against the grain, then generously pour the flavorful gravy over the top before serving hot.

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