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Pressure Cooker Tex Mex Brisket

User Rating 5 Star Rating (3 Reviews)


The flavors of the southwest infuse a tender and juicy beef brisket recipe that cooks in your pressure cooker. The beef does need to marinate before cooking, so plan ahead and start this the day before you want to serve it.

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 8 servings


  • 1 onion, minced
  • 3 cloves garlic, minced
  • 1 serrano chili, seeded and minced
  • 1-1/2 Tbsp. brown sugar
  • 1 Tbsp. chili powder
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. cumin
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 3 lbs. beef brisket, trimmed
  • 2 Tbsp. vegetable oil
  • 14 oz. can Mexican style diced tomatoes, undrained
  • 1 onion, cut into wedges


Combine onion, minced garlic, chili, sugar, chili powder, vinegar, cumin, salt, and pepper in a small bowl and mix. Rub this mixture over all sides of beef brisket; transfer meat to a glass dish. Cover and marinate in refrigerator 24-36 hours. Heat oil in a pressure cooker over medium high heat or use "brown function". Cook meat uncovered 6-8 minutes, turning to brown both sides. Add tomatoes, lifting meat to let some tomatoes go under meat. Add onion wedges, then cover pressure cooker and bring to high pressure. Cook for 1 hour at stabilized pressure. Release pressure and carefully remove lid. Slice meat across the grain. Serve pan juices with meat.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent, Guest JamieA

I followed it exactly, except used Mexican style tomato sauce and a can of diced tomatoes, it came out wonderful. I am trying to expand my pressure cooker recipes, and this one made the cut. I served it with a Mexican squash dish, pouring the juice from the pressure cooker over the squash and the meat. My husband and I loved it.

6 out of 6 people found this helpful.

See all 3 reviews

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