What night is not a good night for brisket? If you answered weeknights you are totally right.  Brisket is a very task-intensive meat to prepare and serve.  Cooked wrong, it can be really tough without the ability to shred but done well and it is falling apart fabulous.

I am not about slow cookers because nothing in my life is slow, I am about easy, creative recipes that can be made ANY night of the week.  Just like all of you I have a list of stuff that has to be done, kids, work and a life outside of the kitchen.  My solution and my go-to appliance is my Pressure Cooker.

Pressure cookers take the work out of cooking and let any meal that would take 12+ hours or more to prepare easily manageable in hours or minutes depending on the food.  Lavishly live food out loud and let’s make pressure cooker brisket in a few hours.

My Pressure Cooker

It takes a great appliance to make a great meal, and I have a go-to appliance: Rosewill 7-in-1 Multi-Function Programmable 6Qt  1000W  Electric Stainless Steel Pressure Cooker!

This pressure cooker rocks my recipes from rice to pasta, veggies, seafood, chili, soup and now brisket.  It is awesome, easy to use and reliable! (Yeah all that in one breathe!) Let’s get cooking.

Pressure Cooker Brisket

Ingredients

3 Pounds of Brisket

4 Tbsp Olive Oil

3 Cloves Garlic Peeled

1 Small Sweet Yellow Onion

1 Tsp Salt

3 Tbsp Chili Powder

2 Tbsp Steak Sauce (like A1)

2 Tsp Pepper (coarse ground)

1/2 C Celery (peeled and chopped)

2 Tbsp Dark Mustard (squeeze bottle style)

1/2 C Brown Sugar

1 Can Beer

1/2 C of BBQ (with tang is best)

Method

In a large dish, place brisket cut into pieces small enough to fit side to side in the pressure cooker.  (it will be stacked) In a mixing cup, place, salt and pepper, brown mustard, steak sauce, chili powder and mix. Then place this on each piece of brisket.

In Pressure Cooker set to Saute.  Put in Olive oil (remaining), garlic, onion, and cook till it is translucent.  To speed things along, I browned each piece of brisket on one side of pot while cooking celery and onions etc. You may choose to do this separately, I just wanted to get done.

Brown all the meat, and remove to a dish until all Brisket has been browned.

Once all brisket is browned and the veggies are sauteed add in beer slowly, then mix brown sugar to bbq sauce and place in as well, topping the brisket with the mixture.

Lock Pressure Cooker lid and set to cook meat for 2 hours (meat/stew setting)  Allow the brisket to cook and when it is done, allow natural release method so it keeps cooking for at least 25 minutes, while pressure releases.

Allow to cool.  (I did for 30 minutes, I took it out of the juice and just let it sit, because shredding does not like heated meat) If for any reason the meat is tough, give it another 30 minutes, ( I had one not cook LONG enough, so I just put it back in and cooked it some more, and that made everything better)

Once cooled begin to shred (and get rid of any ‘fat’).  Use 2 forks and pull. (see above)

Replace meat to pot and place on saute, for just 20 minutes, serve warm.

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