Pressure Cooker Tex Mex Brisket
Unlock the bold flavors of the Southwest with this Pressure Cooker Tex Mex Brisket recipe—an irresistible blend of tender, slow-cooked taste in fraction of the time! Seasoned with a medley of smoky paprika, cumin, chili powder, and a hint of lime, this beef brisket is pressure-cooked to melt-in-your-mouth perfection in just 60 minutes. A savory combination of garlic, onion, tomato paste, and diced green chilies infuses every bite, creating a rich and vibrant sauce that pairs beautifully with tortillas, rice, or your favorite Tex Mex sides. Perfect for busy weeknights or impressive entertaining, this brisket recipe delivers big flavor with minimal effort! Fresh cilantro adds a pop of brightness, making this dish a must-try for lovers of Tex Mex cuisine.
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Recipe Information
Ingredients
- 3 pounds Beef brisket
- 1.5 teaspoons Kosher salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 teaspoons Chili powder
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1.5 cups Beef broth
- 2 tablespoons Tomato paste
- 1 4-ounce can Diced green chilies
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Trim any excess fat from the brisket and cut it into 3 or 4 large pieces so it fits easily in the pressure cooker.
In a small bowl, combine kosher salt, ground black pepper, ground cumin, smoked paprika, and chili powder. Rub the spice mixture all over the brisket pieces.
Set the pressure cooker to 'Sauté' mode and add the olive oil. Once the oil is hot, sear the brisket pieces for 2-3 minutes on each side until browned. Remove the brisket and set it aside.
Add the diced onion to the pressure cooker and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the beef broth and scrape the bottom of the pot to deglaze, ensuring no browned bits are stuck to the bottom.
Stir in the tomato paste and diced green chilies until well combined.
Return the brisket to the pressure cooker, nestling the pieces into the sauce mixture.
Lock the lid of the pressure cooker and set it to 'Manual' or 'Pressure Cook' mode for 60 minutes at high pressure.
Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully do a quick release for any remaining pressure.
Remove the brisket from the pressure cooker and let it rest for 5 minutes. Use two forks to shred the meat into bite-sized pieces.
Stir in lime juice and optionally sprinkle with chopped fresh cilantro before serving.
Serve the brisket with warm tortillas, rice, or your favorite Tex Mex sides. Enjoy!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
