Barbecue-Style Brisket Pressure Cooker Recipe

Recipe Category: Barbecue


Barbecue-Style Brisket Pressure Cooker Recipe


SERVES 8 – Cooker: 5- to 8-quart – Time: 60 minutes at HIGH pressure (plus 30 minutes in oven)

  • 1 (4-pound) center-cut beef brisket (flat half)
  • 1 teaspoon salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 2 teaspoons smoked Spanish paprika (pimenton)
  • 1 (28-ounce) can whole tomatoes in juice
  • ¼ cup firmly packed light brown sugar
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon chili powder
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dry mustard (like Colman’s)
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 2 tablespoons olive oil
  • 1 large onion, sliced ½ inch thick


  1. Trim most of the visible fat away from the brisket and cut the meat into quarters
  2. Season the meat with salt, pepper, and 1 teaspoon of the paprika
  3. In a blender or food processor, puree the canned tomatoes with their juice, brown sugar, vinegar, chili powder, Worcestershire, mustard, garlic powder, spices, and remaining 1 teaspoon paprika together until smooth
  4. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
  5. Add one or two pieces of brisket to the pot and brown, turning as necessary, about 3 minutes per side
  6. As the brisket pieces are browned, remove them to a plate
  7. Brown all the pieces
  8. Add the onion to the pot and cook for 2 to 3 minutes, stirring
  9. Using tongs, scoop out about two-thirds of the onion, placing it on the plate with the brisket
  10. Stack the brisket pieces in the pot, tucking onion in between the pieces of meat and spreading the remainder on top
  11. Pour in the tomato sauce
  12. Close and lock the lid
  13. Set the burner heat to high
  14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  15. Set a timer to cook for 60 minutes
  16. Remove the pot from the heat
  17. Open the cooker with the Quick Release method
  18. Be careful of the steam as you remove the lid
  19. Preheat the oven to 350° F
  20. Transfer the meat to a cutting board and slice it across the grain about 1/3 inch thick
  21. Arrange the sliced meat in a casserole dish and top with the sauce and cooked onion, making sure that the sauce gets between the slices of meat
  22. Cover with a lid or aluminum foil and bake for 30 minutes
  23. Serve with noodles, mashed potatoes, or latkes
  24. Leftovers will keep in an airtight container in the refrigerator 4 to 5 days or in the freezer up to 4 months
  25. Wash the horseradish root thoroughly and peel well with a vegetable peeler
  26. Cut the root into 2-inch pieces
  27. Place in a quart plastic freezer bag and place in the freezer for a few hours
  28. Fit the food processor bowl with a coarse grating wheel and put the horseradish pieces in the chute without overstuffing it
  29. Turn on the machine and push the pieces through with the plunger
  30. This is the best way to grate horseradish as it can be very potent once it is grated, so be prepared to open a window if necessary
  31. Use immediately since it can darken and become bitter if not mixed with lemon or vinegar

Full List of Barbecue Recipes
Full List of Meat Recipes

Comments are closed.