Brisket With Vegetables and Balsamic Jus in a Pressure Cooker

By
Jessica Harlan
Jessica Harlan
Freelance food writer, trained chef, and kitchen equipment expert Jessica Harlan has written eight cookbooks on topics such as quinoa and ramen.
Learn about The Spruce Eats' Editorial Process
Updated on 01/26/22
Beef brisket with vegetables and country bread
Kirbylng/E+/Getty Images
Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
703 Calories
34g Fat
39g Carbs
57g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 703
% Daily Value*
Total Fat 34g 43%
Saturated Fat 13g 67%
Cholesterol 192mg 64%
Sodium 237mg 10%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 16%
Total Sugars 6g
Protein 57g
Vitamin C 23mg 117%
Calcium 65mg 5%
Iron 6mg 32%
Potassium 1440mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you think brisket is always dry and stringy, think again. Made in the pressure cooker, this brisket is fork-tender and juicy as can be, and it's super easy to make. Just combine all the ingredients in the pressure cooker, and cook it for an hour. This brisket recipe includes a flavorful jus, or sauce, spiked with the mellow tanginess of balsamic vinegar. Potatoes, carrots and pearl onions cook right in the pan with the brisket for a ready-made side dish. Serve this recipe for pressure cooker brisket with vegetables and balsamic jus with polenta, mashed potatoes, or a crusty bread to sop up the sauce. 

If this recipe inspires you to use your pressure cooker more often, try it on pressure cooker artichokes. Chances are you'll find that pressure cooking is quick, easy, and convenient.

Cooking Equipment Needed: Medium or large pressure cooker (one to try: WMF Perfect Plus Pressure Cooker), chef's knife, cutting board, vegetable peeler, liquid measuring cup, measuring spoons

Ingredients

  • 2 pounds brisket, excess fat trimmed

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 8 ounces pearl onions, peeled, or frozen pearl onions, thawed

  • 1 3/4 pounds small red potatoes, unpeeled, quartered

  • 3 large carrots, peeled and cut into 1-inch pieces

  • 1 dried bay leaf

  • 1/2 cup low-sodium beef stock

  • 2 tablespoons balsamic vinegar

Steps to Make It

  1. Season the brisket on both sides generously with salt and pepper. Place it in the pan of a medium to large pressure cooker. Add the onions, potatoes, carrots, and bay leaf. In a bowl or a measuring cup, combine the beef stock and balsamic vinegar. Pour the beef stock mixture over the brisket and vegetables in the pot.

  2. Lock the lid of the pressure cooker in place and heat the pot over high heat until high pressure is achieved. Adjust the temperature to maintain pressure and cook for 1 hour.

  3. Remove the pot from the stove and let sit until pressure is released naturally before opening the lid. Note: You can also use the quick-release method of releasing pressure from the pressure cooker, but if you have the time to wait, the natural release method will help keep the meat tender.

  4. To serve, slice the brisket into pieces across the grain and transfer to a platter. Arrange vegetables around the brisket on the platter. If desired, strain the liquid that remains in the pan and use it as a gravy or sauce.

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