Pressure Cooker Tex Mex Brisket

Ingredients

• 1 onion, minced
• 3 garlic cloves, minced
• 1 serrano chili, seeded and minced
• 1 1/2 tablespoons brown sugar
• 1 tablespoon chili powder
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 lbs beef brisket, trimmed
• 2 tablespoons vegetable oil
• 14 ounces Mexican-style diced tomatoes, undrained
• 1 onion, cut into wedges

Directions

1. 1

   Combine onion, minced garlic, chili, sugar, chili powder, vinegar, cumin, and salt in a small bowl and mix.

2. 2

   Rub this mixture over all sides of beef brisket; transfer meat to a glass dish.

3. 3

   Cover and marinate in refrigerator 24-36 hours.

4. 4

   Heat oil in a pressure cooker over medium high heat or use brown function. Cook meat uncovered 6-8 minutes, turning to brown both sides.

5. 5

   Add tomatoes, lifting meat to let some tomatoes go under meat.

6. 6

   Add onion wedges.

7. 7

   Cover pressure cooker and bring to high pressure.

8. 8

   Cook for 1 hour at stabilized pressure.

9. 9

   Release pressure and carefully remove lid.

10. 10

    Slice meat across the grain.

11. 11

    Serve pan juices with meat.