Pressure Cooker Tex Mex Brisket

Pressure cooker Tex Mex brisket
Vico Collective/Michael Shay/Blend Images/Getty Images
  • Total: 85 mins
  • Prep: 25 mins
  • Cook: 60 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
138 Calories
5g Fat
23g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 138
% Daily Value*
Total Fat 5g 6%
Saturated Fat 0g 2%
Cholesterol 3mg 1%
Sodium 71mg 3%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 10%
Protein 4g
Calcium 65mg 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.)

The flavors of the southwest infuse a tender and juicy beef brisket recipe that cooks in your pressure cooker. The beef does need to marinate before cooking, so plan ahead and start this the day before you want to serve it.

The marinade, rich in spices and chiles, is really delicious with the tender meat. If you like your food spicy, you can certainly add more chiles. Think about adding some cayenne pepper too, or crushed red pepper flakes. Because this is such a large chunk of meat, it can take the added spices.

This wonderful dish should be served with mashed potatoes or cooked polenta to soak up all of the wonderful sauce. Some sliced tomatoes would be an excellent side dish, as would a green salad tossed with sliced mushrooms and an oil and vinegar dressing. For dessert, a cooling ice cream pie or some brownies would be the perfect finishing touch.


  • 1 onion (minced)
  • 3 cloves garlic (minced)
  • 1 serrano chile (seeded and minced)
  • 3 tablespoons brown sugar
  • 2 tablespoons honey
  • 2 tablespoons chili powder
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (3 pound) cut of beef brisket (trimmed)
  • 2 tablespoons vegetable oil
  • (14 ounce) can Mexican style diced tomatoes (undrained)
  • 1 onion (cut into wedges)

Steps to Make It

  1. Combine the minced onion, minced garlic, chile, brown sugar, honey, chili powder, vinegar, cumin, oregano, salt, and pepper in a small bowl and mix.

  2. Rub this mixture over all sides of beef brisket

  3. Transfer the rubbed meat to a glass dish.

  4. Cover the dish and marinate the beef in the refrigerator for 24 to 36 hours.

  5. When you're ready to eat, heat the vegetable oil in a pressure cooker over medium-high heat or use the "brown function" on the appliance.

  6. Cook meat, uncovered, for 6 to 8 minutes, turning it carefully, using tongs and a large fork, to brown both sides.

  7. Add the canned, undrained tomatoes, lifting the meat to let some of the tomatoes go under the meat.

  8. Add the onion wedges to the pressure cooker, then cover the pressure cooker and bring up to high pressure, following the directions for your specific brand.

  9. Pressure cook the beef for 1 hour at stabilized pressure.

  10. Release the pressure and carefully remove the Pressure cooker lid.

  11. Check to see that the meat is tender; it should be after that cooking time. If not, close the appliance, bring it up to temperature at high pressure, and cook for another 10 minutes.

  12. To serve, slice the meat across the grain.

  13. Serve the pan juices with the sliced meat.

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