Save on Pinterest

Pressure-Cooker Beef Brisket in Beer

One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa
  • Total Time
    Prep: 15 min. Cook: 70 min. + releasing
  • Makes
    6 servings


  • 1 fresh beef brisket (2-1/2 to 3 pounds)
  • 2 teaspoons liquid smoke, optional
  • 1 teaspoon celery salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 large onion, sliced
  • 1 can (12 ounces) beer or nonalcoholic beer
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


  • Cut brisket in half; rub with liquid smoke if desired, celery salt, pepper and salt. Place brisket fatty side up in a 6-qt. electric pressure cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 70 minutes. Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. If brisket isn't fork-tender, reseal cooker and cook for an additional 10-15 minutes.
  • Remove brisket, cover with foil and keep warm. Strain cooking juices, then return juices to pressure cooker. Select saute setting and adjust for medium heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Cook and stir until sauce is thickened, about 2 minutes. Serve sauce with the beef.

Test Kitchen tips
  • This is a fresh beef brisket, not corned beef.
  • Liquid smoke is a gratifiying addition to this recipe as it adds depth of flavor. Be careful not to overdo it; a small amount goes a long way.
  • Look for liquid smoke in the grocery store near the spices and marinades.
  • Nutrition Facts
    1 serving: 285 calories, 8g fat (3g saturated fat), 80mg cholesterol, 430mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 39g protein.

    Recommended Video


    Click stars to rate
    Average Rating:
    • bicktasw
      Dec 16, 2020

      I usually buy chuck roast, which, when cooked properly, can be moist, flavorful and extremely tender. With that in mind, I have always wanted to try a beef brisket and this recipe was perfect for my first try. Not a lot of ingredients and I had most of what I needed on hand. I used a nut brown ale, only 1 1/2 teaspoons of Liquid Smoke and instead of celery salt (I didn't have any) I used Seasoned Salt. The finished brisket was quite tasty but a bit dry. I cooked as directed for for 75 minutes and probably should have cooked 5 or 10 minutes more. The gravy was outstanding and had a wonderful beefy flavor with a hint of that ale..... quite good! Next time I make a chuck roast I am going to use this recipe. I'll certainly be making this again!

    • Katy's mom
      Dec 11, 2020

      I love brisket but it can be a bit dry. I will try this, probably with wine rather than beer. I'll also season and brown the brisket first and omit the liquid smoke (we don't care for it). I prefer to cook brisket in the oven, 275 to 300 for 3-1/2 to 4 hours, or until very tender. The Instant Pot is terrific for many things, but some dishes just taste better if "slow-cooked" in the oven.

    • dschultz01
      Feb 17, 2020

      Prepared this recipe exactly as written, including the liquid smoke, and found that it lacked in flavor. I used a 3 lb brisket, and cut it in half as instructed. Cooked it for the 70 mins that it suggested, but it probably could have cooked for about 90. I did not put it back in to continue cooking because it's not easy to do that in a pressure cooker. You have to wait for it to come back up to temp again, and then you have to release the pressure again afterwards. It just wasn't worth the hassle. All in all, I would stick to other methods for cooking brisket, such as smoking.

    • dmbauer
      Oct 23, 2017

      Can this be make in a slow cooker?