Pressure Cooker Beef Brisket with Mushrooms

Pressure cooker beef brisket with mushrooms. Learn how to cook corned beef brisket with mushrooms and dry red wine in a pressure cooker. #pressurecooker #instantpot #beef #dinner #mushrooms #homemade #delicious
  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 1:30 h
  • Ready In: 1:40 h

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Nutritional Info

This information is per serving.

  • Calories

    390.6
  • Fat

    10.4 g
  • Saturated Fat

    3.7 g
  • Polyunsaturated Fat

    0.4 g
  • Cholesterol

    105.4 mg
  • Sodium

    757.0 mg
  • Potassium

    863.7 mg
  • Carbohydrate

    13.7 g
  • Fiber

    0.0 g
  • Sugars

    7.0 g
  • Protein

    56.3 g

Pressure cooker beef brisket with mushrooms. Learn how to cook corned beef brisket with mushrooms and dry red wine in a pressure cooker. Very delicious beef recipe! You may also like Instant Pot Beef Short Ribs or Electric Instant Pot Beef Stew

Pressure Cooker Beef Brisket with Mushrooms

Looking for beef recipes in a pressure cooker/instant pot? Try to prepare Instant Pot Shredded Beef or Pressure Cooker Korean Beef

Ingredients

  • 1/4 cup dried porcini mushrooms
  • 1 cup (250 ml) water
  • 4 pounds (1.9 kg) center-cut beef brisket,fat trimmed and quartered
  • 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 2 medium carrots, peeled and sliced
  • 1/2 pound (240 g) fresh white mushrooms,sliced
  • 2 ½ cups (625 ml) dry red wine
  • 2 cups (500 ml) reduced-sodium beef broth

Method

Step 1

Place dried porcini mushrooms in a microwave-safe bowl. Pour water over and cover tightly with plastic wrap. Microwave for 2 minutes. Remove plastic wrap. Transfer cooled mushrooms to a small plate, reserving cooking liquid.

Step 2

Rinse mushrooms under cold running water and remove any grit. Pour reserved cooking liquid through a strainer lined with paper towel. Stop before you get to the last bit of liquid.

Step 3

Season quartered beef with salt and black pepper.

Step 4

Heat olive oil in an electric instant pot turned to the sauté mode. Working in batches, brown seasoned meat for about 3 minutes per side. Transfer browned meat to a plate.

Step 5

Add onion to the pot. Cook, stirring, for 2-3 minutes. Stir in garlic, carrots, and fresh mushrooms. Cook, stirring, until mushrooms are fragrant. Stir in dried mushrooms.

Step 6

Using tongs, scoop out about 2/3 of vegetables, placing them on the plate with browned beef. Stack the brisket pieces on the pot, tucking some vegetables in between meat. Spread remaining vegetables over top. Pour in dry red wine, beef broth, and strained cooking liquid.

Step 7

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 60 minutes.

Step 8

Remove the pot from the heat. Carefully open pressure cooker.

Step 9

Preheat the oven to 350 F (175 C)

Step 10

Transfer cooked meat to cutting board. Slice it across the grain about 1/3 inch thick. Place sliced beef in a casserole dish. Top with sauce and cooked vegetables (make sure sauce gets between sliced meat). Cover with aluminum foil and bake for 30 minutes.

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