4 Divine Brisket Pressure Cooker Recipes

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Pressure Cooker Brisket Recipe

1. Beef Brisket with The Chipotle Tomatillo Sauce

Ingredients

• 3-pound beef brisket
• 11-ounce whole tomatillos
• 7-ounces chipotle peppers
• 8-ounces tomato sauce
• 1 cup of water
• 2 teaspoons salt
• 1 teaspoon brown sugar
• 2 tablespoons olive oil
• 1 yellow onion
• 4 cloves garlic

Directions

1. First, place the chipotle peppers, tomatillos, tomato sauce, brown sugar, water and salt in the work dish of a food processor, and properly blend it until soft.
2. Set the mixture carefully aside.
3. Then, heat the olive oil carefully in a pressure cooker of the lid properly off over medium temperature, and cook it and stir the garlic and onion until the onions are smoothly translucent about 5 minutes.
4. Take the brisket into the pressure cooker, and then sear it on all sides.
5. After that, pour the tomatillo mix over the brisket, take to a boil, and then place the lid correctly on the cooker.
6. When the pressure properly comes up, set the temperature, so the stove produces medium load, and cook it for 60 min and 18 min.
7. Finally, enable the cooker to release the pressure on its own, and separate the brisket.
8. Serve it hot, with the tomatillo sauce.

Nutrition Facts (For Per Serving): calories: 451; fat: 22.8g; carbohydrates: 39.4 g; protein: 21.6 g; cholesterol: 55 mg; sodium: 690 mg.

 

2. Corned Beef Brisket

Ingredients

• 12-ounce bottle beer
• 1 or 2 teaspoons onion powder
• 4-pound corned beef brisket
• 1 or 2 teaspoons garlic powder

Directions

1. First, put the brisket fat-side up properly on a rack into a pressure cooker.
2. Then sprinkle the onion powder and garlic powder over the brisket; pour the beer into the pot.
3. After that, seal the pressure cooker and then cook the beef on the “meat” according to the manufacturer’s directions, about 60 min and 30 min.
4. Then allow the pressure to release it spontaneously according to the manufacturer’s instructions.
5. Finally, transfer the brisket to a chopping board.
6. Transfer the top layer of fat properly from the brisket.
7. Then slice the grain with an electric knife.

Nutrition Facts (For Per Serving): calories: 438; fat: 22.8g; carbohydrates: 45.4 g; protein: 18.6 g; cholesterol: 66 mg; sodium: 750 mg.

 

3. Busy Day Barbeque Brisket

Ingredients

• 1 or 2 cups barbeque sauce
• 1 tablespoon dried thyme leaves
• 2 teaspoons ground black pepper
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 12 tablespoons Worcestershire sauce
• 1 or 2 teaspoon garlic powder
• 2 teaspoons salt
• 1 or 2 teaspoon cayenne pepper
• 1 or 2 teaspoon ground cumin
• 3-pound beef brisket
• 1 or 2 teaspoon liquid smoke flavors

Directions

1. Firstly combine the pepper, salt, thyme, paprika, onion powder, cayenne, cumin, and garlic powder into a bowl.
2. Set the bowl aside.
3. Next, rub the brisket evenly all over with the liquid smoke.
4. Then rub it with the spice mixture.
5. Finally, pour the barbeque sauces and Worcestershire into a pressure cooker; place the beef on the top.
6. Spontaneously, cover and cook it on low 10 to 11 hours until fork-tender.

Nutrition Facts (For Per Serving): calories: 400; fat: 21.8g; carbohydrates: 32.4 g; protein: 22.6 g; cholesterol: 65 mg; sodium: 894 mg.

 

4. Texas Brisket

Ingredients

• 1 or 2 cups dark Mexican beer
• 1 tablespoon paprika
• 3 teaspoon salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 or 2 teaspoons black pepper
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 or 2 teaspoon ground coriander
• 1 teaspoon dried oregano
• 2 tablespoons molasses
• 2 tablespoons brown sugar
• 4-pound beef brisket
• 1 lime
• 2 tablespoons Pompeian Virgin Olive Oil
• Pompeian Avocado Oil Cooking Spray
• 1 chipotle pepper

Directions

1. First, combine the molasses, brown sugar, spices, and Pompeian Virgin Olive Oil in a medium bowl.
2. Combine it until properly mixed; a crumbly paste will spontaneously form.
3. Then rub the spice mix over the brisket until smoothly covered.
4. Next, fix a pressure cooker to sear it.
5. Spray it with the cooking spray.
6. Dry the brisket for 5 minutes on per side.
7. After that, press the juice of 1 lime smoothly over the brisket.
8. Then combine the chipotle pepper and beer.
9. Cover it and carefully set the brisket to 60 min.
10. Enable the pressure to release it quickly.
11. Uncover and then set the pressure cooker to cook it.
12. Let these simmer open for 25 minutes.
13. Finally, serve it instantly.

Nutrition Facts (For Per Serving): calories: 450; fat: 15.8g; carbohydrates: 34.4 g; protein: 19.6 g; cholesterol: 68 mg; sodium: 850 mg.