Mediterranean Brisket in Pressure Cooker
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Mediterranean Brisket in Pressure Cooker

Jamie Davis

Ingredients

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 tbsp extra virgin olive oil
  5. 1 lb onions, pealed, cut into 1/2 inch lengthwise slices
  6. 3 clove garlic, pealed and chopped
  7. 12 oz white button or cremini mushrooms
  8. 1 tsp thyme
  9. 1 tsp basil
  10. 1 can (15 ounce) diced tomatoes, drained
  11. 1/2 cup low-sodium beef broth
  12. 1 lb baby carrots

Steps

1 hour 40 mins
  1. Use a sharp kife to score the "fat cap" of the meat (but do not remove the fat)

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  2. Season the meat on both sides with the salt and pepper

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  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

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  4. Remove and place on a plate

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

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

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

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

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

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

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