Pressure Cooker Beef Brisket
This Pressure Cooker Beef Brisket is a tender, full of rich flavour meal. The beef cooks in a delicious gravy made with onions, carrots, Worcestershire sauce, tomato purée, smoked paprika, and fresh herbs, perfect served with mashed potatoes, roasted vegetables, or Yorkshire puddings.
Servings: 4
Calories:
Equipment
Ingredients
- 1 kg beef brisket joint
- 1 tbsp olive oil
- Salt and black pepper to season
- 2 onions chopped
- 4 garlic cloves crushed
- 2 carrots chopped
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 400 ml beef stock
- 2 tsp smoked paprika
- ½ tsp ground black pepper
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Pat the brisket dry with kitchen paper and season it generously with salt and pepper.
- Set your pressure cooker to Sauté and heat the olive oil. Brown the brisket on all sides for 5–7 minutes until golden, then remove and set aside.
- Add the chopped onion, garlic, and carrots to the pot and sauté for 3–4 minutes until softened. Stir in the tomato purée, Worcestershire sauce, smoked paprika, and black pepper, and cook for about a minute to release their flavours.
- Pour in the beef stock (use more if you’d like plenty of gravy) and add the rosemary and thyme sprigs. Stir everything together, then return the brisket to the pot and spoon some of the liquid over the top.
- Secure the lid and set the cooker to High Pressure for 45 minutes. It will take about 10 to 15 minutes to come to pressure. When finished, allow the pressure to release naturally for 15 minutes before opening the lid.
- Transfer the brisket to a board, cover loosely with foil, and let it rest for 10 minutes before slicing.
- For a thicker gravy, switch the cooker back to Sauté and stir in the cornflour slurry or instant beef gravy granules. Simmer for 5–10 minutes until thickened to your liking.
- Serve the brisket with mashed potatoes, roasted vegetables, or Yorkshire puddings, and spoon plenty of gravy over the top.
Notes
Brisket Timing Guide
| Brisket Weight | Sliceable (20 min per lb / 45 min per kg) | Fall-Apart Tender (25 min per lb / 55 min per kg) |
|---|---|---|
| 1 kg / 2.2 lb | 45 minutes | 55 minutes |
| 1.2 kg / 2.6 lb | 55 minutes | 65 minutes |
| 1.5 kg / 3.3 lb | 65 minutes | 80 minutes |
| 1.8 kg / 4 lb | 75 minutes | 90 minutes |
| 2 kg / 4.4 lb | 85 minutes | 100 minutes |
