Pressure Cooker Brisket

Serves: 6–8

Ingredients

  • 2–3 Tbsp oil
  • 4–5 lb beef brisket, trimmed of excess fat
  • 1 tsp salt, plus more to taste
  • Black pepper, to taste
  • 1 (12 oz) can root beer
  • 1 Tbsp Dijon mustard
  • 2 Tbsp Worcestershire sauce
  • 2 cups sliced onion
  • 2 Tbsp tomato paste
  • 3 cloves garlic, smashed
  • 1 bay leaf
  • 1 Tbsp fresh thyme leaves
  • 1/4 cup water
  • 2 Tbsp cornstarch

Preparation

Heat oil in a large skillet over medium-high heat. If necessary, cut the brisket in half to fit into the pressure cooker. Season the brisket with salt and pepper to taste, about 2 teaspoons each for all sides. Sear the brisket on both sides until golden brown, about 3 minutes per side, then add to the pressure cooker. Add the root beer, mustard, Worcestershire, onion, tomato paste, garlic, bay leaf, and thyme leaves to the pressure and stir to combine.

Cook on high for 70 minutes or until fork tender. Remove the brisket from the pressure cooker and place on a cutting board. Cover with foil and let rest for 10 minutes before slicing.

Meanwhile, set the pressure cooker to the sear setting and bring the liquid to a boil. In a small bowl, mix the water and the cornstarch.

Once the liquid is boiling, whisk in the cornstarch slurry and continue to cook until thickened, about 2–5 minutes. Slice the brisket against the grain and serve with the gravy.

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