Pressure cooker brisket with carrots and onions

Your Recipe of the Day No images? Click here Pressure Cooker Jewish-Style Braised Brisket With Onions and Carrots​ Making Jewish braised brisket the traditional way can take ages. First, you have to brown the meat (at least, you should), then cook the aromatic vegetables like carrots and onion, and finally braise it all gently in the oven until the beef is tender, which can take upwards of four hours. Enter the pressure cooker. While it doesn't shave off so much time that you can make the brisket from start to finish in under an hour—you still need to brown the beef and vegetables after all—it does significantly cut down on braising time, yielding tender meat in one to one-and-a-half hours. Get the recipe → The kitchen essential A Pressure Cooker Pressure-cooking the brisket shortens the cooking time by two to three hours. Use an electric multi-cooker like the Instant Pot or a stovetop version. You can see our full review of all the options. Shop Now   More recipes for your pressure cooker Pressure Cooker Red Wine–Braised Beef Short Ribs Pressure Cooker Tomato Sauce   Pressure Cooker French Onion Soup Pressure Cooker Black Bean Soup With Sausage and Cumin-Lime Sour Cream   Pressure Cooker Chicken Stock Pressure Cooker American Beef Stew   Easy Pressure Cooker Chicken and Chickpea Masala Pressure Cooker Chintan Shoyu Ramen   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe