Pressure Cooker Corned Beef Brisket Recipes

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CORNED BEEF BRISKET IN THE PRESSURE COOKER



Corned Beef brisket in the pressure cooker image

Provided by Debbie

Number Of Ingredients 7

3 LBS Corned beef brisket (With Season Packet)
4 Cups Beef Stock
1 Whole Onion (Sliced In Quaters)
4 Cloves Garlic
1 Head Small Cabbage (Sliced in Quarters)
3 Whole Large Carrots (Sliced in Thirds)
4-10 Whole Small White Potatoes

Steps:

  • Rinse the corned beef under cold water.
  • Put the seasoning packet, beef broth, onion and garlic in to the pressure cooking pot. Put a rack in the pressure cooking pot. Place corned beef on rack. Lock the lid in place.
  • Select High Pressure and set the timer for 75 minutes.
  • When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. Carefully remove lid. Always remember to remove the lid away from your face. The steam can get ya!
  • Remove the rack and brisket from the pressure cooking pot. Set aside the corned beef and wrap aluminum foil on top until ready to serve.
  • Add the potatoes, carrots and cabbage to the broth in the pressure cooking pot. Lock the lid in place and select High Pressure and set the timer for 4 minutes. If your potatoes at that point still are not quite ready, simply hit saute method for a few more minutes.

PERFECT PRESSURE COOKER CORNED BEEF



Perfect Pressure Cooker Corned Beef image

The easiest and most tender corned beef. This recipe is for all of you that have that pressure cooker tucked away someplace. It makes the most tender corned beef brisket, in just over an hour. Cooking with the water tends to cut the salt down some also. Once you make it this way, you'll never go back to oven cooking. Just remember the key to a good brisket, is always cutting against the grain. The point cut may have two or more grains, so cut carefully.

Provided by Always in the kitch

Categories     Very Low Carbs

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (3 lb) corned beef brisket, flat cut preferred
1 bay leaf
1 garlic clove
1 teaspoon pickling spices (optional)
water

Steps:

  • Place corn beef in pressure cooker. If, too large, cut in half. Add season packet, that comes with meat, along with bay leaf, garlic and pickling spices if using. Add water, so just even with top of meat.
  • Turn burner on, and bring to a boil, put cover and rocker on, and cook until rocker starts rocking. Keep at medium to low rocking motion, and cook for 1 hour. Turn off burner. Allow pressure to escape on it's own. Carefully open pot and remove meat to serving platter. Let rest 5 minutes, and slice in thin slices, against the grain with electric knife.

PRESSURE COOKER CORNED BEEF BRISKET



Pressure Cooker Corned Beef Brisket image

This method of cooking makes the most tender, flavorful corned beef brisket that you will ever eat! Cooking time does not include the time for the pot to reach the proper pressure and to release the steam. Cutting the finished brisket with an electric knife makes for beautifully cut meat.

Provided by Christina

Categories     Main Dish Recipes     Roast Recipes

Yield 10

Number Of Ingredients 4

1 (4 pound) corned beef brisket, seasoning packet discarded
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 (12 ounce) bottle beer

Steps:

  • Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
  • Seal pressure cooker and cook beef on the "meat" setting according to manufacturer's instructions, about 1 hour 30 minutes. Allow pressure to release naturally according to manufacturer's instructions.
  • Transfer brisket to a cutting board. Remove top layer of fat from the brisket. Slice across the grain using an electric knife.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 2.2 g, Cholesterol 79.6 mg, Fat 15.4 g, Fiber 0.1 g, Protein 15 g, SaturatedFat 5.1 g, Sodium 922.5 mg, Sugar 0.2 g

PRESSURE COOKER CORNED BEEF



Pressure Cooker Corned Beef image

Make and share this Pressure Cooker Corned Beef recipe from Food.com.

Provided by Secret Agent

Categories     Meat

Time 2h20m

Yield 1 brisket, 8 serving(s)

Number Of Ingredients 7

3 lbs corned beef brisket
2 tablespoons pickling spices
1 bay leaf
1 garlic clove
1/2 onion, chunked
1 celery rib, chunked
2 cups water

Steps:

  • rinse and dry brisket with paper towels.
  • Brown brisket in pressure cooker fat side down. Add onion, garlic, celery, water and spices.
  • Set cooker to 75 minutes on High pressure and secure lid. Let cool down on it's own.
  • While meat is cooling down in the pressure cooker steam cabbage wedges, red new potatoes and chunked carrots until fork tender. Use the veggies you like. Some add parsnips but we are purists.
  • Place meat on a large platter surrounded by veggies. Serve with mustard and soft butter for the veggies.

Nutrition Facts : Calories 430.9, Fat 32.3, SaturatedFat 10.8, Cholesterol 166.6, Sodium 1933.3, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 31

BEST PRESSURE COOKER CORNED BEEF



Best Pressure Cooker Corned Beef image

Make and share this Best Pressure Cooker Corned Beef recipe from Food.com.

Provided by tweetmonte

Categories     < 4 Hours

Time 1h10m

Yield 3-12 serving(s)

Number Of Ingredients 7

2 -3 lbs corned beef
1 tablespoon olive oil, -evoo
1 -12 ounce beer, of choice
1 -2 garlic clove, chopped
1/2 teaspoon salt & pepper, to taste
1 seasoning packet that came with meat
add 1 med. onion, sliced if desired

Steps:

  • Trim off excess fat.Score meat 1/4 one side only. Brown meat on both sides in oil, dump beer over meat salt & pepper , garlic, add seasoning packet. set pressure cooker on high for 60m release pressure let stand 10m.
  • slice against the grain enjoy.
  • Add 7 additional minutes for each pound over 2 pounds.

Nutrition Facts : Calories 805.2, Fat 62, SaturatedFat 19.8, Cholesterol 296.6, Sodium 3432.9, Carbohydrate 2.1, Protein 55.1

PRESSURE COOKER BEEF BRISKET



Pressure Cooker Beef Brisket image

This is my go-to recipe for brisket. I usually use bison brisket, but beef brisket works as well. This recipe is easy to prepare and using the pressure cooker greatly reduces cooking time as compared to other methods. The brisket comes out moist, tender, and flavorful, and the gravy is also excellent. I have used this recipe for briskets as large as 6 pounds with equal success, but increased the cook time to 55 minutes. I use an electric pressure cooker for this recipe, but it can also be made in a pressure cooker on the stove. The rub step can be skipped.

Provided by judy2304

Categories     100+ Everyday Cooking Recipes

Time 6h9m

Yield 6

Number Of Ingredients 14

1 (3 pound) beef brisket, trimmed of excess fat
¼ cup beef rub
1 tablespoon olive oil
2 yellow onions, sliced
5 large cloves garlic, sliced
1 teaspoon salt
½ cup beef broth
½ cup dry red wine
¼ cup ketchup
1 teaspoon paprika
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
¼ cup cornstarch
¼ cup cold water

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.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 15.7 g, Cholesterol 45.1 mg, Fat 6.8 g, Fiber 1.1 g, Protein 21 g, SaturatedFat 2.2 g, Sodium 2223.7 mg, Sugar 4.7 g

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