Tender brisket in half the time with the pressure cooker!
Perfect for Passover dinner or Sunday suppers.
My family has always cooked our Passover brisket in the oven, low and slow.
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It’s delicious, but takes over three hours to make!
This year, I wanted to see if I could speed up the process using a pressure cooker.
And you know what?
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you’re free to.
(New to the Instant Pot?
Check out our postHow To Use an Instant Pot: A First-Timers Guide.)
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Online stores likeRockland Kosher Supermarketare great resources for ingredients if youre unable to track them down in your area.
Give the brisket a good six minutes on each side so that it becomes deeply and thoroughly browned.
Use animmersion blenderto whiz the onions and garlic into the cooking liquid, making a thick, rich gravy.
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This also means zero stuck-on mess to clean up at the end of cooking.
How much better does it get?
verify the fat cap is facing up when you add the brisket back to the pan.
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Make-ahead Instructions: Cook the brisket as indicated, allow it to cool, and refrigerate on its own.
Refrigerate the strained onions and garlic separately.
Transfer the cooking liquid to a storage container and refrigerate separately.
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The next day, scrape the solidified fat from the top of the liquid and discard.
Warm the cooking liquid, onions, and garlic in the pressure cooker or in a medium saucepan.
Warm the brisket in the gravy before serving.
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If your brisket has more than 1/4-inch layer of fat, trim off the excess.
Season it on both sides with 1 teaspoon of the salt and the ground pepper.
(If you are using a stovetop pressure cooker, heat the oil over medium high heat.)
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Turn it over and sear it for 6 more minutes.
Both sides should be a rich, dark brown color.
Transfer the seared brisket to a plate.
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Adjust your pressure cooker to its medium “Saute” setting.
(If you are using a stovetop pressure cooker, lower the heat to medium.)
Add the onions, garlic, and the remaining 1/2 teaspoon of salt.
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Cook, stirring frequently, until the onions are soft and beginning to brown, about 10 minutes.
Place the lid on your pressure cooker.
verify that the pressure regulator is set to the Sealing position.
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opt for Manual program, then set the time to 50 minutes at high pressure.
(For stovetop pressure cookers, cook for 45 minutes at high pressure.)
Total time from the time you seal the pressure cooker to the finished dish is about 60 minutes.
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(For stovetop pressure cookers, perform a quick pressure release.)
Use tongs to transfer the brisket to a plate or carving board.
Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer.
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Return the drained onions and garlic to the pressure cooker pot.
With an immersion blender, blend the cooking liquid, onions and garlic into a thick gravy.
(Alternatively, transfer the liquid, onions, and garlic to a blender to puree.
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Slice the brisket against the grain into thin (1/4-inch) slices.
Pour the gravy over the brisket and serve hot.
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