How Long Pressure Cook Beef Brisket
Force per unit area 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
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.
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.
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.
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!
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.
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.
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.
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!
Carol Wagner says:
Made equally directed with a 2.8 pound brisket. Perfect!
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!
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.
Source: https://mealthy.com/recipes/1372/pressure-cooker-beef-brisket
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