Pressure Cooker Beef Brisket Roast Recipe 445

INSTANT POT BRISKET

Steps:

• Dry Rub Brisket: In a glass mixing bowl, mix dry rub ingredients together. Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours (preferably overnight, so the salt can penetrate into the meat).
• Pressure Cook Beef Brisket: Add sliced onion, minced garlic, 1 tbsp (15ml) maple syrup, 1 tbsp (15ml) honey, 2 tbsp (30ml) apple cider vinegar, 3 - 5 drops liquid smoke, and ½ cup (125ml) unsalted chicken stock to Instant Pot. Mix well. Add marinated brisket in Instant Pot. Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes. Remove the lid carefully.
• Thicken Homemade BBQ Sauce: Carefully place cooked brisket on a chopping board and let it rest. If desired, use a fat separator to remove the oil from the BBQ sauce. Bring the BBQ sauce back to a simmer by pressing the "Cancel" button, then "Saute" button. Mix in 1 cup (250ml) ketchup, 2 tbsp (30g) Dijon mustard, and 1 tbsp (13g) brown sugar in Instant Pot. Let the BBQ sauce thicken by simmering for 8 - 15 minutes. Stir occasionally. Taste and adjust the seasoning with more salt if necessary.
• Serve Instant Pot Brisket with Yummy BBQ Sauce: Generously brush the addictively yummy BBQ sauce all over the brisket. If desired, use a blowtorch or oven (broil) to slightly caramelize the BBQ sauce on the brisket. Slice your brisket against the grain to maximize tenderness. If you didn't marinate the brisket long enough, sprinkle some salt on the sliced briskets to season them better. Serve with the awesome BBQ sauce. Your delicious & beautiful BBQ Brisket is ready to serve! Enjoy~ :)

PRESSURE COOKER BEEF BRISKET

Steps:

• Coat beef brisket with beef rub, rubbing it into both sides. Place brisket in a large resealable plastic bag; refrigerate 4 hours to overnight.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the highest Saute function. Heat oil and lower the brisket into the pot using tongs, fatty side facing down. Cook until bottom is a rich, dark brown, about 6 minutes. Turn and sear until the other side is browned, about 6 minutes more. Transfer brisket to a plate.
• Adjust pressure cooker to the medium Saute setting. Add onions, garlic, and salt. Cook, stirring frequently, until onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to release the browned bits from the bottom.
• Stir broth, wine, ketchup, paprika, thyme, and rosemary into the sauteed onion mixture. Lower the seared brisket back into the pressure cooker, fatty side up. Close and lock the lid; be sure pressure valve is set to the sealed position. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully, about 5 minutes. Unlock and remove lid. Transfer brisket to a plate or carving board.
• Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer. Return the drained onions and garlic to the pressure cooker. Pour the cooking liquid back into the pot, discarding the fat that is left behind. Blend cooking liquid, onions, and garlic into a thick gravy using an immersion blender.
• Turn the Saute setting on medium. Mix cold water and cornstarch together in a bowl; pour into the pressure cooker. Cook, stirring frequently, until gravy has thickened, 6 to 8 minutes.
• Slice the brisket against in the grain into 1/4-inch slices. Pour gravy over and serve hot.

PRESSURE-COOKER BEEF BRISKET IN BEER

Steps:

• Cut brisket in half; rub with liquid smoke if desired, celery salt, pepper and salt. Place brisket fatty side up in a 6-qt. electric pressure cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 70 minutes. Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. If brisket isn't fork-tender, reseal cooker and cook for an additional 10-15 minutes. , Remove brisket, cover with foil and keep warm. Strain cooking juices, then return juices to pressure cooker. Select saute setting and adjust for medium heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Cook and stir until sauce is thickened, about 2 minutes. Serve sauce with the beef.