Pressure Cooker Jewish Brisket is perfect for Friday Night Shabbat Dinner. Cooks in only one hour, leaving you plenty of time for Shabbos rest.
Pressure Cooker Jewish Brisket
When you are in a rush to prepare a Shabbos meal and you forgot to plan your dinner menu, this Pressure Cooker Jewish 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 Instant Pot, Ninja Foodi or Pressure Cooker , a couple of hours before Sundown. If you forget to pull it out of the freezer to defrost, just plop it frozen into the pressure cooker 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 Jewish 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.
Cast of Ingredients to Pressure Cooker Jewish Brisket
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.
For those that keep Kosher, Lipton makes a Kosher Onion Soup Mix!
Add Ketchup, Chili and Onion Soup Mix
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.
Whisk it all up, up and away
Whisk up the sauce until completely combined. This sauce is so rich and flavorful. Another delicious Jewish recipe made with a wonderful sauce is my Pressure Cooker Jewish Sweet and Sour Stuffed Cabbage Holishkes. It is another recipe that can be prepared in advance and ready for Shabbos dinner.
Marinate Overnight
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 Jewish 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.
Dump it all into the Pressure Cooker
Now, here is where it gets tricky. 🙂 Open the bag and dump it right into the Pressure Cooker cooking pot.
And that’s it! Easy.
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.
Simmer the Sauce to Thicken
Remove the Pressure Cooker Jewish 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.
Good Shabbos! Shabbat Shalom!
Shabbat Shalom! Don’t forget to make your Homemade Pressure Cooker Gefilte Fish {Jewish Fish Balls} to start the meal.
Pressure Cooker Jewish Brisket
Shabbat Shalom everyone.
More Instant Pot Jewish Recipes to Make:
- Air Fryer Salmon Croquettes {Jewish Mom Style}
- Instant Pot Cranberry Spice Couscous + Video
- Pressure Cooker Jewish Noodle Kugel (Luchen Kugel)
- Instant Pot Matzo Brei {Jewish Passover French Toast}
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Ziploc Freezer Bags
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Here is the handy printable recipe:
Ingredients
- 3-4 pounds Beef Brisket trimmed
- 24 oz Heinz Chili Sauce (Heinz Ketchup or a combination)
- 1 packet Lipton Onion Soup Mix
- 1/2 cup Fresh Water
Recommended Products
Instructions
- 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.
Notes
Nutrition
PIN this Pressure Cooker Friday Night Shabbos Brisket!
![Pressure Cooker Jewish Brisket [Instant Pot]](https://thisoldgal.com/wp-content/uploads/2016/08/Pressure-Cooker-Jewish-Brisket-Instant-Pot-1.jpg)
Pressure Cooker Jewish Brisket [Instant Pot]
