Recipe: Perfect Mediterranean Brisket in Pressure Cooker

Mediterranean Brisket in Pressure Cooker. Use a sharp kife to score the "fat cap" of the meat (but do not remove the fat) Season the meat on both sides with the salt and pepper Select "Browning" and add olive oil to the cooking pot of the pressure cooker. Season the meat on all sides with salt and pepper. Set the pressure cooker to Browning, and add the olive oil.

The next thing you are going to want to do is to slice your vegetables for the pressure cooker beef brisket. Gather together your garlic and onions and place them on a cutting board. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the highest Saute function. You can have Mediterranean Brisket in Pressure Cooker using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Mediterranean Brisket in Pressure Cooker

1. It's 2 1/2 lb of Beef Brisket or London Broil.
2. You need 1 tsp of salt.
3. Prepare 1 tsp of freshly ground pepper or seasoning.
4. Prepare 1 tbsp of extra virgin olive oil.
5. Prepare 1 lb of onions, pealed, cut into 1/2 inch lengthwise slices.
6. You need 3 clove of garlic, pealed and chopped.
7. You need 12 oz of white button or cremini mushrooms.
8. You need 1 tsp of thyme.
9. You need 1 tsp of basil.
10. It's 1 can of (15 ounce) diced tomatoes, drained.
11. It's 1/2 cup of low-sodium beef broth.
12. Prepare 1 lb of baby carrots.

Heat oil and lower the brisket into the pot using tongs, fatty side facing down. Season the meat on all sides with salt and pepper. Set the pressure cooker to Browning, and add the olive oil. Lay brisket in the inner steel pot of pressure cooker.

Mediterranean Brisket in Pressure Cooker instructions

1. Use a sharp kife to score the "fat cap" of the meat (but do not remove the fat).
2. Season the meat on both sides with the salt and pepper.
3. Select "Browning" and add olive oil to the cooking pot of the pressure cooker. When hot, brown the seasoned beef on both sides, about 5 minutes per side.
4. Remove and place on a plate.
5. Select "Saute" and add onions and garlic. Cook for 2 to 3 minutes.
6. Add the mushrooms, thyme and basil. Cook, stirring for 5 minutes.
7. Stir in the drained tomatoes and stock; cook for 4 to 5 minutes.
8. Add the browned brisket to the cooking pot, topping it with some of the vegetable mix. Add carrots on top.
9. Cover and lock lid in place. Select "High Pressure" and set timer for 55 minutes..
10. Use natural pressure release to release pressure. When float valve drops, remove lid carefully titling away from you to allow steam to disperse..

Pour water and Worcestershire sauce over the meat. Lock pressure cooker lid in place and set steam vent to Sealing. Secure the pressure cooker lid onto the Foodi and set the nozzle to 'seal'. If your brisket is too big, cut it in half so it fits comfortably into the instant pot. Put the Cuisinart Pressure Cooker over medium heat and add the olive oil.

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