Mediterranean Brisket in Pressure Cooker

Mediterranean Brisket in Pressure Cooker

Jamie Davis


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


1 hour 40 mins
  1. Add Photo

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

  2. Add Photo

    Season the meat on both sides with the salt and pepper

  3. Add Photo

    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. Add Photo

    Remove and place on a plate

  5. Add Photo

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

  6. Add Photo

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

  7. Add Photo

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

  8. Add Photo

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

  9. Add Photo

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

  10. Add Photo

    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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