Boned Rolled Beef Brisket (Pressure Cooker)
📜 Collection: Jill Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A simple, classic recipe from Jill’s collection for a tender, boned and rolled beef brisket, cooked quickly and easily in a pressure cooker with onions.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 1 hour 30 mins | None | 6-8 servings |
🔪 Key Equipment
- Pressure cooker
- Knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 1/2 pounds | Beef Brisket | Boned, Rolled |
| 1 tablespoon | Butter | None |
| 1-2 | Onions | Sliced |
| To taste | Salt | None |
| 1/2 cup | Water | None |
Instructions
Step 1: Brown the Meat
- In an open pressure cooker pot with the lid off, melt the 1 tablespoon butter over medium-high heat. Add the 3 1/2 pounds boned, rolled beef brisket and 1-2 onions.
- Brown the brisket on all sides, along with the onions, for about 25 minutes until nicely browned and fragrant.
Step 2: Pressure Cooking
- Season the brisket with salt to taste. Add the 1/2 cup water to the pot.
- Secure the lid and bring the cooker up to 15 lbs of pressure. Cook for 30 minutes.
- Release the pressure according to your manufacturer’s directions. Carefully open the lid, turn the meat over, and re-secure the lid.
- Bring the cooker back up to 15 lbs of pressure and continue cooking for another 60 minutes, for a total of 1.5 hours of cooking time under pressure, until the meat is fork-tender.
- Let the pressure release naturally before opening. Serve the brisket sliced, with the onions and pan juices.
💡 Make-Ahead & Storage: Store leftover brisket sliced in its juices in an airtight container in the refrigerator for up to 4 days.
Original Recipe Scan
