Force per unit area Cooker Beef Brisket

Pressure Cooker Beef Brisket

Pressure Cooker Beef Brisket

Directions

Diet Facts

Per Serving: 830 calories; 52g fatty; ii.4g carbohydrates; 82g protein; 301mg cholesterol; 1082mg sodium.

Full nutrition

Amount Per Serving
Calories 830 Calories from Fat471
% Daily Value*
Total Fat 52g 81%
Saturated Fat21g 104%
Trans Fat0.0g
Polyunsaturated Fat2.0g
Monounsaturated Fat22.5g
Cholesterol 301mg 100%
Sodium 1082mg 45%
Total Carbohydrate 2.4g one%
Dietary Fiber1g two%
Sugars0.7g
Protein 82g
Vitamin A6% Vitamin C1%
Calcium5% Iron42%

* Pct Daily Values are based on a 2,000 calorie diet. Your daily values may exist higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Full Fatty Less than 65g 80g
Saturated Fatty Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Full Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat nine • Sugar 4 • Protein 4

Reviews

What others are saying

Image of Randall Hauk

Randall Hauk says:

I dear a depression-prep/effort recipe that my kids will consume. Ignore that they will put some mixture of ketchup, barbeque sauce, and mayonnaise on pretty much everything. This comes out tender and tasty enough to consume lone. Would go well with, say, Yorkshire puddings, but I was beingness lazy and did mashed potatoes instead.

Image of Sam Dalton

Sam Dalton says:

I put the brisket on Hawaiian-style buns and made sliders. Solid recipe, although the meat was very tender and sort of reminded me of a pot roast. However, I will definitely make this again. Very good, and much quicker than cooking on a grill or smoker.

Image of Jessica Scott

Jessica Scott says:

Delicious brisket that is seasoned well! Perfect to serve with broiled beans for a BBQ fashion, or even with taco shells. I used beefiness stock instead of water for added flavour.

Image of Laura Griffin

Laura Griffin says:

This brisket was so good! I ate it with charcoal-broil sauce and a side of macaroni and cheese and mashed potatoes. It's hard to find a good brisket recipe that turns out tender and not dry. This is a must have in your recipe repertoire!

Image of Garcia B

Garcia B says:

Used beefiness broth instead of h2o when making this brisket. For a complete repast I did beans with mac and cheese. I also left it in in that location until the force per unit area fully released naturally so it would exist really moist and tender.

Image of Debbie Jaynes Eggett

Debbie Jaynes Eggett says:

Great season, but with the massive amount of grease and a loving cup of water the meat boiled while swimming in too much liquid resulting in the need for another 60 minutes of cooking time.

Image of Jenn Hamilton

Jenn Hamilton says:

Merely delicious!! And so quick and moist. Served information technology on a bun with a side of veggies. Would say however, fashion to much pepper. Next time I will use a teaspoon of pepper instead of a tablespoon.

Image of Kaitlynne Vasquez

Kaitlynne Vasquez says:

Flavor was great but our brisket came out pretty tough and looked zilch like the photo. Will try again, simply kind of bummed!

Image of Carol Wagner

Carol Wagner says:

Made equally directed with a 2.8 pound brisket. Perfect!

Image of Toni Wetjen

Toni Wetjen says:

We have a Christmas tradition of a Tri-Tip dinner on Christmas Eve. I bought my Mealthy pot this summer and then instead of slow cooking, I decided to give this recipe a try. BOY Hullo WAS I GLAD I DID! A Tri-Tip cut is usually a tougher piece of meat. Non this time! The roast literally fell apart and information technology was and so easy to chew! My husband said information technology was the best tri tip I've ever fabricated! I did brand a small change. I didn't have whatsoever Worcestershire Sauce or pepper. Forgot to purchase them then I didn't worry about replacing the Worcestershire sauce and instead of pepper I used McCormick's Perfect Pinch Steak Seasoning. Non sure how the original recipe tastes just the flavor of ours was incredible! This is now our new Tri-Tip recipe!

Image of Grace Harvey

Grace Harvey says:

We had a 6lb brisket to start and trimmed a bunch of the fat abroad. Probably ended up 4lbs. My husband took entire recipe and multiplied by 1.5. It turned out Dandy! Full of flavor, no need for sauce. i hour, natural release xv minutes.