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Pressure Cooker Sweet and Sour Brisket

Here’s one dish that never gets old in our house. Tender and juicy, with a great sweet and sour twist. We’d eat it every night if we could! —Jolie Albertazzie, Moreno Valley, California
  • Total Time
    Prep: 15 min. Cook: 1-1/4 hours
  • Makes
    10 servings


  • 1 can (28 ounces) crushed tomatoes
  • 1 medium onion, halved and thinly sliced
  • 1/2 cup raisins
  • 1/4 cup packed brown sugar
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1 fresh beef brisket (3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a small bowl, combine the tomatoes, onion, raisins, brown sugar, lemon juice and garlic. Pour half into a 6-qt. pressure cooker.
  • Sprinkle meat with salt and pepper. Transfer to pressure cooker. Top with remaining tomato mixture. Lock lid in place; select MANUAL and adjust pressure to HIGH and time to 1-1/4 hours. When finished cooking, naturally release pressure for 10 minutes and then quick release any remaining pressure.
  • Remove brisket to a serving platter and keep warm. Skim fat from cooking juices. Thinly slice meat across the grain. Serve with tomato mixture.

Test Kitchen tips
  • Got more time? Check out the slow cooker version.
  • Nutrition Facts
    4 ounces cooked beef with 1/3 cup sauce: 247 calories, 6g fat (2g saturated fat), 58mg cholesterol, 314mg sodium, 19g carbohydrate (14g sugars, 2g fiber), 30g protein.

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