This fast and easy pressure cooker recipe will cut down on cooking time in the oven by a third!
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Ingredients
Brisket Recipe
1 2-3poundbeef briskettrimmed of fat
Salt and pepper
2tbspgrapeseed oil
One medium onionchopped
2tbsptomato paste
Four garlic clovesminced
1tbspminced canned chipotle chilli in adobo sauce
1tbspground cumin
1tbsppaprika
1tbspchilli powder
1cupwater
1tbspbrown sugar substitutewe use Swerve
1/4cupketchupsee our recipe to make your own
1tbspcider vinegar
1/2teaspoonliquid smoke
Instructions
Pat brisket dry with paper towels and season with salt and pepper (skip this if your brisket is pre-seasoned). Heat oil in pressure cooker over med-high heat. Brown brisket on all sides, approx 8 minutes, and transfer to a plate.
Reduce heat to medium. Add remaining oil and onion. Cook 5 minutes or until softened. Stir in garlic, tomato paste and spices; cook 30 seconds. Stir in water, sugar, ketchup, vinegar and liquid smoke. Scape up all browned bits on the bottom of the pot using a wooden spoon. Place brisket into sauce along with any accumulated juices on the plate.
Lock pressure cooker lid and bring to high pressure over medium high heat. As soon as pot reaches high pressure, reduce heat to med-low and cook for one hour. Adjust heat as needed to maintain pressure.
Remove pot from heat and let sit to 15 minutes. Quick release remaining pressure. Remove lid away from you to allow remaining steam to escape.
Transfer meat to cutting board and tent for 10 minutes. If desired, bring sauce to simmer and cook until thickened.
Slice brisket against the grain and serve with sauce.