Mediterranean Brisket in Pressure Cooker

Jamie Davis
Jamie Davis @cook_3928283
Edit recipe
Share

Ingredients

1 hour 40 mins
4 servings
  1. 2 1/2 lb Beef Brisket or London Broil
  2. 1 tsp salt
  3. 1 tsp freshly ground pepper or seasoning
  4. 1 lb onions, pealed, cut into 1/2 inch lengthwise slices
  5. 3 clove garlic, pealed and chopped
  6. 12 oz white button or cremini mushrooms
  7. 1 tsp thyme
  8. 1 tsp basil
  9. 1 can (15 ounce) diced tomatoes, drained
  10. 1/2 cup low-sodium beef broth
  11. 1 lb baby carrots

Cooking Instructions

  1. 1

    Use a sharp kife to score the "fat cap" of the meat (but do not remove the fat)

  2. 2

    Season the meat on both sides with the salt and pepper

  3. 3

    Select "Browning" and add olive oil to the cooking pot of the pressure cooker. When hot, brown the seasoned beef on both sides, about 5 minutes per side

  4. 4

    Remove and place on a plate

  5. 5

    Select "Saute" and add onions and garlic. Cook for 2 to 3 minutes

  6. 6

    Add the mushrooms, thyme and basil. Cook, stirring for 5 minutes

  7. 7

    Stir in the drained tomatoes and stock; cook for 4 to 5 minutes

  8. 8

    Add the browned brisket to the cooking pot, topping it with some of the vegetable mix. Add carrots on top

  9. 9

    Cover and lock lid in place. Select "High Pressure" and set timer for 55 minutes.

  10. 10

    Use natural pressure release to release pressure. When float valve drops, remove lid carefully titling away from you to allow steam to disperse.

Reactions

Comments

Written by

Jamie Davis
Jamie Davis @cook_3928283
on