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Pressure Cooker Brisket

A perfectly cooked Brisket is a carnivore’s dream for Shabbat, winter holidays, or honestly any other day of the year! But sometimes you just don’t have time to slow cook the meat all day and need to prepare dinner in just a few hours. This recipe is so quick and simple using a Pressure Cooker, but with the flavor profile that makes everyone think you spent all day in the kitchen. Serve with Gruyere Mashed potatoes and green beans for a decadent and satisfying supper.


Tablespoon salt
Tablespoon pepper
Tablespoon paprika
Tablespoon dry mustard
Tablespoon onion
Tablespoon garlic
2-3 Pound Brisket (fat left on)
1 Bag Baby Carrots
1 Teaspoon Liquid Smoke
18 oz Stubb’s BBQ Sauce

1 Cup Beef Broth
2 Pounds Red Potatoes
1/4 Cup Butter
1/2 Cup Sour Cream
1/4 Cup Chopped Chives
1/2 Cup Gruyere Cheese
Fresh Green Beans
Red Pepper Flakes
Himalayan Salt
Olive Oil


1. Mix Seasoning Into Bowl for Brisket Rub
2. Pat Both sides of Brisket with Rub
3. Put Brisket in air tight Zip Lock Bag and Put in Fridge for an Hour while
continuing prep
4. Prepare Potatoes for Boiling (Leave skin on)
5. Sauté Mode On Multi Pot and Sear/ Brown for 4-5 min each side
6. Remove Meat from Pressure Cooker and Cancel Sauté mode
7. Add BBQ Sauce and Liquid Smoke
8. Return Brisket (Fat side up)
9. Add Carrots
10. Add 1 Cup Beef Broth
11. Pressure Cook 2-3 pound for 60 min; 4 pounds 75 min
12. Do not force Release valve- Natural Release Approx. 15 Min.
13. Boil and Mash Potatoes (skin on)
14. Salt and Pepper potatoes and add sour cream, butter, gruyere and diced chives
15. Prepare Green Beans
16. Quickly Sauté Green Beans in Frying Pan with dash oil, red pepper flakes, and Salt