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How many of you got a pressure cooker for Christmas? Well you’ve come to the right place because today I’m sharing the most delicious, mouth watering Pressure Cooker Beef Brisket recipe. If you’re a pressure cooker newbie, this recipe is a great place to start. And even if you’re an old pro, you’ll love the flavor this brisket brings to the table. This Beef Brisket takes just 10 minutes to prep and cooks up fork tender in just 70 minutes! The thick, rich, pan gravy totally completes the meal. Serve over mashed potatoes and you’ve got yourself a wonderful, no fuss, family dinner. I can get on board with that!

Here’s all you’ll need: beef brisket, liquid smoke, celery salt, pepper, salt, onion, beer, Worcestershire sauce, cornstarch and cold water. Seriously that’s it!

First let’s make the rub! This is your basic salt and pepper rub with a little celery salt for an dimension of flavor. Combine the celery salt, pepper, and salt in a small bowl. Easy as can be! Of course you can absolutely substitute your own family favorite rub in place of this one.

Next cut the brisket in half. Basically the only reason we’re cutting it is so it fits better in the pressure cooker. Rub the brisket with the liquid smoke. Then cover both hunks of meat with our salt and pepper rub. Be sure to get both sides.

Place the beef brisket in the pressure cooker fatty side up. We trimmed ours beforehand but it’s completely ok to leave the fat on for this recipe. Slice up the onions into strips and toss them on top of the beef brisket. If you’re in the market for a pressure cooker we use the Cosori  6-Quart Premium Pressure Cooker and have been loving it so far! It’s super user friendly, especially for the newbies out there. You can find our full review here! 

Combine the beer and Worcestershire sauce and pour over the meat. We almost always use Bud Light when cooking with beer and this recipe is no different. It’s our favorite! You always want to lean towards a beer that you would actually drink. Adding liquid is the MOST important step to pressure cooking! The liquid will create the steam which builds the pressure. No liquid, no pressure. If beer’s not your thing you can swap out for beef broth, but you absolutely MUST put some sort of liquid in the pot.

Securely lock the pressure cooker lid according to manufacturer’s directions and make sure the vent is in the closed position (otherwise your machine will never reach pressure). Choose the manual setting and crank that baby up to the highest pressure setting. Set the timer for 70 minutes AND…… go read a book, clean the house, prepare a few side dishes, scroll through our Insta feed, drink some wine, relax!!! Seriously you’ve got 70 minutes all to yourself!! I LOVE this recipe!!!

When the meat is finished cooking, allow the pressure to release naturally for 10 minutes, then use the quick release valve to release the remaining pressure (always be sure to follow the manufacturer’s directions as that steam can be HOT!!) If the brisket isn’t fork tender, you can reseal and cook for an additional 10-15 minutes if necessary.

Remove the meat from the pressure cooker, cover with foil to keep warm and set it aside. Leave the cooking juices and onions in the pot. We’re going to use them to make a nice, thick gravy for the meat. Select the saute setting and adjust the temperature to high heat (around 300 degrees should do the trick). Bring the mixture to boil. Meanwhile combine the cornstarch and cold water in a small bowl. Gradually stir into the boiling mixture. Cook, stirring continuously until the mixture has thickened, about 2 minutes. Serve with the beef.

And there you have it! A satisfying, juicy, tender, flavorful beef brisket that your whole family will love…..and you didn’t even have to break a sweat. I can’t believe it either!! I’m loving this pressure cooking thing! If you loved this recipe, be sure to try our Pressure Cooker Beef Tips or Pressure Cooker Cheddar Bacon Beer Dip next!

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