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Pressure-Cooker Beef Brisket in Beer

One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa
  • Total Time
    Prep: 15 min. Cook: 70 min. + releasing
  • Makes
    6 servings

Ingredients

  • 1 fresh beef brisket (2-1/2 to 3 pounds)
  • 2 teaspoons liquid smoke, optional
  • 1 teaspoon celery salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 large onion, sliced
  • 1 can (12 ounces) beer or nonalcoholic beer
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  • Cut brisket in half; rub with liquid smoke if desired, celery salt, pepper and salt. Place brisket fatty side up in a 6-qt. electric pressure cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 70 minutes. Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. If brisket isn't fork-tender, reseal cooker and cook for an additional 10-15 minutes.
  • Remove brisket, cover with foil and keep warm. Strain cooking juices, then return juices to pressure cooker. Select saute setting and adjust for medium heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Cook and stir until sauce is thickened, about 2 minutes. Serve sauce with the beef.

Test Kitchen tips
  • This is a fresh beef brisket, not corned beef.
  • Liquid smoke is a gratifiying addition to this recipe as it adds depth of flavor. Be careful not to overdo it; a small amount goes a long way.
  • Look for liquid smoke in the grocery store near the spices and marinades.
  • Nutrition Facts
    1 serving: 285 calories, 8g fat (3g saturated fat), 80mg cholesterol, 430mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 39g protein.

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