Pressure Cooker Brisket With Gravy
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
8
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Calories
497 kcal
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Course
Main Course
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Cuisine
American
Pressure Cooker Brisket With Gravy
Description
Pressure Cooker Brisket With Gravy brings together a generous beef brisket seasoned simply with salt, black, and white pepper, then browned to seal in juices. Aromatic vegetables including celery, onion, and carrot form the base of the gravy, along with tomato extract and beef stock for savory depth. Cumin and thyme infuse the dish with subtle herbal and earthy undertones. Cooking under high pressure for 90 minutes tenderizes the brisket completely, making it easy to shred. The gravy is thickened using a small amount of xanthan gum, which creates a smooth texture without the use of flour. This approach streamlines traditional braised brisket preparation into a faster process while retaining rich, comforting flavors.
The resulting brisket is deeply flavored and moist with a tender texture provided by the slow cooking under pressure and the fat cap retained on the meat. The gravy enhances each serving with savory juices thickened to just the right consistency. This dish pairs well with hearty sides such as mashed potatoes or roasted vegetables, using the gravy as both sauce and seasoning.
If the meat isn’t easily shredded after the initial cooking time, extending pressure cooking for an additional 10 to 15 minutes is advised. It’s important not to overdo the xanthan gum to avoid a gummy texture in the gravy. Keeping some fat on the brisket before cooking preserves moisture and flavor, but excess fat can be trimmed away after cooking before shredding for a cleaner serving.
Ingredients
- 5 pounds beef brisket
- 1 ½ tablespoon salt
- 1 tablespoon black pepper ground
- 1 tablespoon white pepper
- 1 cup celery chopped, about 2 stalks
- 1 cup onion chopped, about 1 medium
- 1 cup carrot chopped, about 2 medium
- 2 tablespoons olive oil
- 3 cups water hot
- 2 beef stock cube
- 2 tablespoons tomato extract
- 1 teaspoon cumin
- 1 teaspoon thyme
- xanthan gum (1/8 teaspoon per cup of gravy)
Instructions
Pressure cooker pulled brisket
- Cut the brisket to fit the pan, in half or more parts, about equally sized to cook uniformly. Season the brisket with salt, black and white pepper.
- Set the pressure cooker over high heat (or instant pot on sauté) and add one tablespoon of olive oil. Add the pieces of brisket and brown them on all sides, about 4-5 minutes per side. Remove brisket to a bowl or plate.
- Add the second tablespoon of olive oil, and the diced celery, onion and carrots. Sweat them, stirring occasionally, over low to medium heat until they are softened and the onions are translucent.
- Add the tomato extract, stock cubes, hot water, cumin and thyme. Stir until the stock cubes are dissolved.
- Return the browned brisket to the pan, and arrange the pieces so they are mostly under the liquid. Cover the pressure cooker or instant pot and set to cook on high pressure (instant pot meat/stew) for 90 minutes. Release pressure naturally when ready.
- Remove lid carefully. Transfer the brisket to a cutting board or large serving dish, keeping the sauces in the pot to make the gravy later. Pull the meat apart using two forks. Remove and discard excess fat.
Gravy
- If needed, skim off excess fat from the surface of the cooking liquid. Then, set the pan back on medium low heat.
- Estimate how many cups of liquid there's left, you'll need about 1/8 teaspoon of xanthan gum to thicken each cup. Grab a whisk, and slowly sprinkle the xanthan gum over the liquid while whisking to prevent clumping.
- Keep stirring until it starts to simmer, and the gravy is thickened.
- Pour the gravy over the shredded brisket and mix to serve, or serve it separately if you prefer.
Notes
- Remove excess fat from the brisket before cooking while leaving some to keep the meat moist and flavorful; trim remaining fat after cooking.
- If the brisket is not tender enough to shred after 90 minutes at high pressure, cook for an additional 10 to 15 minutes before releasing pressure again.
- Use xanthan gum sparingly (about 1/8 teaspoon per cup of gravy) to avoid a gummy texture in the gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 497kcal | 25% |
| Carbohydrates | 3.2g | 1% |
| Protein | 66g | 132% |
| Fat | 24.4g | 38% |
| Fiber | 0.8g | 3% |
| Sugar | 0.8g | 2% |
| Net Carbohydrates | 2g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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