Pressure Cooker Friday Night Shabbos Brisket is perfect for Friday Night Shabbat Dinner. Cooks in only one hour, leaving you plenty of time for Shabbos.
When you are in a rush to prepare a Shabbos meal and you forgot to plan your dinner menu, this Pressure Cooker Friday Night Shabbos Brisket is for you.
The sauce can be made in advance and frozen in a freezer container with the brisket. You can pull it out of the freezer and place into the refrigerator a day a head to defrost.
You can plop it right into the Pressure Cooker or Instant Pot, an hour before Sundown. If you forget to pull it out of the freezer to defrost, just plop it frozen into the Pressure Cooker or Instant Pot and set the time, to be ready before your Shabbos meal.
Obviously, you can serve this Brisket any day of the week. I just named it Pressure Cooker Friday Night Shabbos Brisket, so as not to confuse this recipe and my Passover Brisket, which is made in the traditional style with prunes and apricots and carrots.
A while back, I saw this recipe on The Pioneer Woman and thought I would give it a try. It was easy and great in the oven, but it takes all day. Brisket is a tough cut of beef and Pressure Cookers are meant for tough cuts of beef, so, I knew this would be perfect for my Pressure Cooker.
I’m not sure why Ree calls this a Passover Brisket. A traditional Passover Brisket is made with prunes and apricots. To me, this is an every day or Shabbos Brisket. I will most my Passover Brisket in the next few weeks.
Three ingredients are all that is needed. The Brisket, of course. Three pounds is a nice size, but if yours is bigger and it fits, no worries. You can always add more of the sauce ingredients if you like. Ketchup and Heinz Chili Sauce taste work equally as well, so chose your favorite. I usually use Heinz Chili Sauce.
Take a Large Measuring Cup and pour in Heinz Ketchup and/or Heinz Chili Sauce and a package of Lipton Soup Mix. It is really hard, so try not to break a sweat. 😉 You can use one or the other, or a combination of both.
This is totally a freezer meal. When you see Brisket on sale, stock up. Prepare your sauce and freeze it with the Brisket right in Ziploc baggies, until you are ready to cook. Alternatively, we use a FoodSaver Vacuum Sealing System and stock up when meat is on sale.
Instant and marinated Pressure Cooker Friday Night Shabbos Brisket, all ready to go in your freezer.
If you take out the brisket the day before you want to cook, it will marinate throughout the night and the next day.
Now, here is where it gets tricky. 🙂 Open the bag and dump it right into the Pressure Cooker cooking pot.
Yep, that’s it. Were you waiting for more stuff to do? Nope, nada. Dump it in and close the lid. Go relax, dinner is cooking.
Remove the Pressure Cooker Friday Night Shabbos Brisket from the Pressure Cooker. Don’t turn off the Pressure Cooker. Slice the Brisket in the opposite direction of the grain. It will be very tender and fall apart. That is a good thing! Carefully place the slices back into the Pressure Cooker to keep warm until it is time to serve. The sauce will thicken a bit.
Or, place the slices on a serving tray. If you want a thicker sauce, allow it to simmer while you slice the Brisket. Watch it though, the sauce will get super duper thick, really fast. Pour the sauce over the Brisket and serve.
Shabbat Shalom! Don’t forget to make your Pressure Cooker Jewish Noodle Luchen Kugel while your Brisket is marinating overnight in the refrigerator.
Shabbat Shalom everyone.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Sonder LA Acacia Wood Cutting Board with Groove
- Heinz Chili Sauce
- Lipton Kosher Onion Soup Mix
- Ziploc Freezer Bags
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Here is the handy printable recipe:
Pressure Cooker Friday Night Shabbos BrisketPrint Pin Rate
- Mix together Ketchup/Chili Sauce, Onion Soup Mix and water.
- Place Brisket and sauce mix in Ziploc Freezer Bag and refrigerate overnight.
- Add contents of Ziploc Baggie to Pressure Cooker cooking pot.
- Lock on Lid and close Pressure Valve.
- Cook at High Pressure for 60 minutes.
- When Beep sounds, allow a full Natural Pressure Release.
- Remove Brisket from Pressure Cooker, making sure the Pressure Cooker is in "Keep Warm" mode.
- Slice the Brisket on the opposite side of the grain.
- Carefully return the Slices of Brisket to the sauce in the Pressure Cooker to keep warm until it is time to serve.