Servings 8 Units US
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
Directions
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.
4 cups water
3/4 cup light brown sugar, lightly packed
1/2 cup kosher salt
1 tablespoon brown mustard seeds
2 bay leaves
4 cups ice water
Brisket
2 lbs beef brisket, trimmed of fat
1 tablespoon butter
1 large sweet onions or 1 large white onion, halved and thinly sliced
2 star anise pods
1/2 cup tomato paste
Directions
Combine all brine ingredients EXCEPT ice water in a medium saucepan and bring to a simmer over medium high heat, stirring occasionally until salt and sugar are dissolved. Remove from heat, add ice water, and let cool.
Place the brisket in a large bowl or an pour the cooled brine over it. Cover and refrigerate 9 hours or overnight. I like to put a heavy small plate on top of the meat to keep it submerged.
The next day, discard the brine and dry the brisket well. Brown the meat well on both sides in a small amount of butter in the pressure cooker pan. Remove meat and set aside.
Melt the remaining butter in the pressure cooker pan. Add the onions and star anise and cook, stirring frequently, until onions have started to caramelize, about 8 to 10 minutes. Add the tomato paste and cook, stirring, until well incorporated in the onion mixture, then add the stock and browned brisket.
Place the lid on the pressure cooker, lock it, and bring up to full pressure. Reduce the heat to low and cook one hour. Remove from heat, release pressure, and set aside to rest for 20 minutes.
After resting, remove brisket and slice thinly. Keep warm.
Puree cooking liquid and onions using an immersion blender or food processor. Place puree back in pressure cooker pan and reduce by half on a gentle simmer, about 15 minutes. Thicken reduced jus for gravy using flour or other thickener, if desired.
Servings 6 Units US
4 cups water
2 1/2 lbs point cut corned beef brisket
3 garlic cloves, quartered
2 bay leaves
4 carrots, cut into 3 inch pieces
1 head cabbage, cut into 6 wedges
6 peeled and quartered potatoes
3 peeled and quartered turnips (any additional veggies you enjoy)
horseradish sauce (optional)
Directions
Pour water into pressure cooker.
Add brisket; over high heat, bring water to a rolling boil.
Skim residue from surface.
Add garlic and bay leaves and secure lid.
Over high heat, bring to high pressure.
Reduce heat to maintain pressure and cook 1 hr 15 minutes.
Release pressure according to manufacturer’s directions and remove lid.
Add vegetables to brisket and liquid, stirring gently.
Secure lid abd over high heat, bring steam to high pressure.
Reduce heat to maintain pressure and cook 6 minutes.
Release pressure according to manufacturer’s directions.
Remove lid.
Serve with horseradish sauce.
Servings 4-6 Units US
1 (3 lb) corned beef brisket, flat cut preferred
1 bay leaf
1 garlic clove
1 teaspoon pickling spices (optional)
water
Directions
Place corn beef in pressure cooker. If, too large, cut in half. Add season packet, that comes with meat, along with bay leaf, garlic and pickling spices if using. Add water, so just even with top of meat.
Turn burner on, and bring to a boil, put cover and rocker on, and cook until rocker starts rocking. Keep at medium to low rocking motion, and cook for 1 hour. Turn off burner. Allow pressure to escape on it’s own. Carefully open pot and remove meat to serving platter. Let rest 5 minutes, and slice in thin slices, against the grain with electric knife.
Servings 4-6 Units US
1 -2 lb boneless beef cube (or any steak cut up into cubes)
1 1/2 cups water
1 onion
season salt (to taste)
1 (10 1/2 ounce) can cream of mushroom soup
2 (10 1/2 ounce) cans condensed golden mushroom soup
8 ounces sour cream (two to one ratio on soups important. don’t cut out Golden mushroom or do one each changes the flavor)
1/2 cup milk
1 (12 ounce) package cooked egg noodles
Directions
Take beef cubes, water, season salt (to taste), and large slivers of onion, place them in pressure cooker.
Cook on high until the little jiggler on top of the pressure cooker is going very fast and all crazy then turn heat down to medium leaving the jiggler at a slower steady jiggle, cook for about 20 minutes before you open the lid to check if the meat is done.
When meat is done, drain all except 1/2 cup of the water, the onions are optional to keep in – personally I take them out.
Add milk, cream of mushroom, golden mushroom, and sour cream, mix well.
Simmer on low heat for at least an hour, stirring occasionally if desired, the longer it simmers the better, i usually leave it for 3-4 hours.
Serve over prepared egg noodles.
Pressure Cooker Crock Pot Roast
Ingredients Nutrition
Servings 8 Units US
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
Directions
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.
Pressure Cooker Brined One-Hour Brisket
Ingredients Nutrition
Servings 4-5 Units US
Brine
4 cups water
3/4 cup light brown sugar, lightly packed
1/2 cup kosher salt
1 tablespoon brown mustard seeds
2 bay leaves
4 cups ice water
Brisket
2 lbs beef brisket, trimmed of fat
1 tablespoon butter
1 large sweet onions or 1 large white onion, halved and thinly sliced
2 star anise pods
1/2 cup tomato paste
Directions
Combine all brine ingredients EXCEPT ice water in a medium saucepan and bring to a simmer over medium high heat, stirring occasionally until salt and sugar are dissolved. Remove from heat, add ice water, and let cool.
Place the brisket in a large bowl or an pour the cooled brine over it. Cover and refrigerate 9 hours or overnight. I like to put a heavy small plate on top of the meat to keep it submerged.
The next day, discard the brine and dry the brisket well. Brown the meat well on both sides in a small amount of butter in the pressure cooker pan. Remove meat and set aside.
Melt the remaining butter in the pressure cooker pan. Add the onions and star anise and cook, stirring frequently, until onions have started to caramelize, about 8 to 10 minutes. Add the tomato paste and cook, stirring, until well incorporated in the onion mixture, then add the stock and browned brisket.
Place the lid on the pressure cooker, lock it, and bring up to full pressure. Reduce the heat to low and cook one hour. Remove from heat, release pressure, and set aside to rest for 20 minutes.
After resting, remove brisket and slice thinly. Keep warm.
Puree cooking liquid and onions using an immersion blender or food processor. Place puree back in pressure cooker pan and reduce by half on a gentle simmer, about 15 minutes. Thicken reduced jus for gravy using flour or other thickener, if desired.
Pressure Cooker Corned Beef and Cabbage
Ingredients Nutrition
Servings 6 Units US
4 cups water
2 1/2 lbs point cut corned beef brisket
3 garlic cloves, quartered
2 bay leaves
4 carrots, cut into 3 inch pieces
1 head cabbage, cut into 6 wedges
6 peeled and quartered potatoes
3 peeled and quartered turnips (any additional veggies you enjoy)
horseradish sauce (optional)
Directions
Pour water into pressure cooker.
Add brisket; over high heat, bring water to a rolling boil.
Skim residue from surface.
Add garlic and bay leaves and secure lid.
Over high heat, bring to high pressure.
Reduce heat to maintain pressure and cook 1 hr 15 minutes.
Release pressure according to manufacturer’s directions and remove lid.
Add vegetables to brisket and liquid, stirring gently.
Secure lid abd over high heat, bring steam to high pressure.
Reduce heat to maintain pressure and cook 6 minutes.
Release pressure according to manufacturer’s directions.
Remove lid.
Serve with horseradish sauce.
Pressure Cooker Corned Beef
Ingredients Nutrition
Servings 4-6 Units US
1 (3 lb) corned beef brisket, flat cut preferred
1 bay leaf
1 garlic clove
1 teaspoon pickling spices (optional)
water
Directions
Place corn beef in pressure cooker. If, too large, cut in half. Add season packet, that comes with meat, along with bay leaf, garlic and pickling spices if using. Add water, so just even with top of meat.
Turn burner on, and bring to a boil, put cover and rocker on, and cook until rocker starts rocking. Keep at medium to low rocking motion, and cook for 1 hour. Turn off burner. Allow pressure to escape on it’s own. Carefully open pot and remove meat to serving platter. Let rest 5 minutes, and slice in thin slices, against the grain with electric knife.
Pressure Cooker Beef Stroganoff
Ingredients Nutrition
Servings 4-6 Units US
1 -2 lb boneless beef cube (or any steak cut up into cubes)
1 1/2 cups water
1 onion
season salt (to taste)
1 (10 1/2 ounce) can cream of mushroom soup
2 (10 1/2 ounce) cans condensed golden mushroom soup
8 ounces sour cream (two to one ratio on soups important. don’t cut out Golden mushroom or do one each changes the flavor)
1/2 cup milk
1 (12 ounce) package cooked egg noodles
Directions
Take beef cubes, water, season salt (to taste), and large slivers of onion, place them in pressure cooker.
Cook on high until the little jiggler on top of the pressure cooker is going very fast and all crazy then turn heat down to medium leaving the jiggler at a slower steady jiggle, cook for about 20 minutes before you open the lid to check if the meat is done.
When meat is done, drain all except 1/2 cup of the water, the onions are optional to keep in – personally I take them out.
Add milk, cream of mushroom, golden mushroom, and sour cream, mix well.
Simmer on low heat for at least an hour, stirring occasionally if desired, the longer it simmers the better, i usually leave it for 3-4 hours.
Serve over prepared egg noodles.