Mediterranean Brisket in Pressure Cooker

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

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