Pressure Cooker Brisket in a Pinch

Written by Diana - April 25, 2013 4 Comments

Today I had plans for a brisket – all day in the crockpot, or smoking – plans for a slow cook.  Alas, planning isn’t any good without the follow through.  So here I had the brisket – small about a 1 1/2 lb brisket – targeted for dinner, but i was too late to go the slow way.  Brisket cooked fast is chewy and tough, it needs time, unless you have a pressure cooker.  I put that brisket under pressure, went for a walk with the dog and when we came back, it was ready to eat (the stove was attended, so no worries).  The meat pulled apart easily, and the sauce ingredients had all melded together quite nicely for a good swish at the end with the pulled meat.

I’ve used the pressure cooker many times as a way to fix a meal quickly without losing the flavor or moistness. Since there is less evaporation due to the seal, you need a little less liquid but it’s still pretty juicy.  The most difficult part for me is always when I have to wait for the little button to go down, so that I can separate the pot and lid.  It’s always amazing how the meat is ready to fall apart after such a short time.

Ingredients:

Heat up the oil on the bottom of the pressure cooker. When the oil is hot, sear the brisket on all sides, while sauteing onions and garlic.  After the meat is browned on all sides, dump all of the other ingredients in, nestle the meat  and put the lid on, and seal it.  After about an hour, take it off the heat and wait for the button to go back down.  Using two forks, pull the meat apart and swish around in the sauce on the bottom of the pan.

The chipotle seasoning can make it spicy, so you can leave that out if you think it will be too hot.

 

Pressure Cooker Brisket in a Pinch
 
Prep time
Cook time
Total time
 
When you don’t have all day to slow cook a brisket on the grill, a faster shortcut is to use the pressure cooker
Author:
Recipe type: Barbecue
Ingredients
  • 1½ – 2lbs Brisket
  • 3 tbs oil
  • ½ onion
  • 2 cloves garlic
  • ½ cup apple cider vinegar
  • 1 can tomatoes (I used my home canned – Quart jar)
  • 1 tablespoon tomato paste
  • 2 tsp brown sugar
  • 2 tsp paprika
  • pepper
  • salt
  • chipotle seasoning (optional)
Instructions
  1. Heat up the oil on the bottom of the pressure cooker. When the oil is hot, sear the brisket on all sides, while sauteing onions and garlic. After the meat is browned on all sides, dump all of the other ingredients in, nestle the meat and put the lid on, and seal it. After about an hour, take it off the heat and wait for the button to go back down. Using two forks, pull the meat apart and swish around in the sauce on the bottom of the pan.
  2. The chipotle seasoning can make it spicy, so you can leave that out if you think it will be too hot.

 

Read the Comments

4 Outstanding Responses to "Pressure Cooker Brisket in a Pinch"

    Buff on June 4, 2011 at 11:41 am

    I love my pressure cooker.  This recipe looks awesome. 

    Diana on June 8, 2011 at 7:12 am

    Buff! So Happy you stopped by – it made my day. Pressure cookers can really help out when you don’t want to spend all day over the stove – works for me. Hope to see you again.

    Dawnzee1123 on July 15, 2011 at 3:06 pm

    What size tomato can and is it tomato sauce, whole peeled, stewed, diced? Thank you, recipe sounds great.

    Dawnzee1123 on July 15, 2011 at 3:06 pm

    What size tomato can and is it tomato sauce, whole peeled, stewed, diced? Thank you, recipe sounds great.

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