Brisket With Vegetables and Balsamic Jus in a Pressure Cooker

Beef brisket with vegetables and country bread
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Ratings
  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: 4 to 5 servings
Nutritional Guidelines (per serving)
599 Calories
24g Fat
34g Carbs
59g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 5 servings
Amount per serving
Calories 599
% Daily Value*
Total Fat 24g 31%
Saturated Fat 9g 46%
Cholesterol 174mg 58%
Sodium 251mg 11%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 16%
Protein 59g
Calcium 63mg 5%
*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 and black pepper
  • 8 ounces pearl onions, (peeled, or use 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.