PRESSURE COOKER BEEF BRISKET RECIPE - MEALTHY.COM
Our pressure cooker recipe for tender, juicy beef brisket is prepared with a flavorful homemade rub. What would traditionally take hours to tenderize and cook is ready in just over an hour in the MultiPot Pressure Cooker. Black pepper, salt, paprika, chili powder, garlic salt and onion powder come together in the brisket rub. If you have a favorite blend, give that a try instead! You can even turn this succulent dish into brisket sliders by serving them on top of small buns with a store-bought or homemade coleslaw for crunch.
Provided by Marrekus and Krysten Wilkes
Total Time 1 hours 25 minutes
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix pepper, salt, paprika, chili powder, garlic salt, and onion powder together in a bowl; rub onto brisket pieces to coat. Lay brisket in pressure cooker. Pour water and Worcestershire sauce over the meat. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 60 minutes on High pressure. Once the cooking cycle has completed allow pressure to release naturally for 15 minutes, then set steam vent to Venting to quick-release remaining pressure. Remove brisket to a cutting board. Drain liquid from the pot through a fine-mesh strainer; discard fat and solids. Slice brisket 1-inch thick. Drizzle pan liquid over brisket to serve.
KALUA PORK – INSTANT POT RECIPES
Provided by Barbara Schieving
Prep Time 15 minutes
Cook Time 90 minutes
Yield 6 servings
Number Of Ingredients 4
Steps:
- Press [Sauté] to pre-heat the cooker. When the word “Hot” appears on the display add oil to the cooking pot. Brown each half of the roast separately. Remove to a platter when browned.
- Turn pressure cooker off and add water and liquid smoke to the cooking pot. Add browned roasts and any accumulated juices to the pot. Sprinkle the salt over the top of the pork roasts.
- Press [Pressure Cook] and then use the [+] button to set 90 minutes of pressure cooking time. When beep sounds, use a natural release to release pressure (approximately 20 minutes). When valve drops, carefully remove lid.
- Remove the meat from the pressure cooker and shred with two forks, discarding excess fat as you shred. Add some of the juices from the pressure cooker to moisten the meat. (I used a fat separator to remove fat from the juices.)
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