Pulled Brisket


  • 14 ounce diced tomatoes
  • 1/2 cup bold red wine
  • 2 tbsp balsamic vinegar
  • 1/2 cup frozen pearl onions
  • 8 baby carrots
  • 8 pitted prunes
  • 6 large pitted green olives
  • 1 tbsp fresh thyme leaves
  • 2 medium garlic cloves
  • 1/2 tsp table salt
  • 1/2 tsp ground black pepper
  • 1 lb beef brisket
  • Mix the tomatoes, wine, and vinegar in the cooker. Stir in the pearl onions, carrots, prunes, olives, thyme, garlic, salt, and pepper. Nestle the meat into the sauce, then turn the cut over to coat both sides. Lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 1 hour 10 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 1 hour and 30 minutes with the Keep Warm setting off.
  • Option 3 Slow Cook
    Press Slow Cook option on High for 6 hours with Keep Warm setting off (or on for no more than 4 hours)
  • If you’ve used the pressure setting, when the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes.
  • Unlatch the lid and open the cooker. Use a meat fork and a big slotted spoon to transfer the brisket (whole or in pieces) to a cutting board. Use a flatware tablespoon to skim excess surface fat from the sauce in the pot.
  • Press Saute, set time for 15 minutes.
  • Bring the sauce to a simmer, stirring once in a while. Simmer, stirring a few times, until the sauce looks like a loose, wet barbecue sauce, 5 to 10 minutes. Meanwhile, shred the basket using two forks—or perhaps a knife to cut thick slices that can then be shredded with a fork.
  • Once the sauce has reached the right consistency, stir the shredded brisket into it and cook, stirring often, until coated, about 1 minute. Turn off the SAUTE function and remove the hot insert from the pot. Set the lid askew over the insert and set aside for 5 minutes to blend the flavors and let the meat continue to absorb the sauce.
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