1, Grill Beef Brisket on High Heat to sear both sides!
2. I sprinkled Montreal Steak Seasoning on one side when I
flipped the Brisket.
3. Set IP to manual and the time for 50 mins, add in the
onions, garlic, chicken broth and Beef Brisket. Secure the
lid and close the quick pressure release. I set the lid on
Sealing.
4. While the meat is cooking, clean Carrots, Red Potatoes
and Baby Portabella Mushrooms (leave whole). When the
meat is done, use the quick pressure release feature, then
remove the lid. Add all of the veggies and add in
Worchestershire Sauce, replace the lid, set the quick
pressure release to close, then use the manual feature
setting the time to 10 minutes.
5. When the time is up, turn the pot off, use the quick
release again, and remove the lid.
Additional Note- You can use arm roasts, even shank
roasts, and other thick cuts of beef, not just brisket.
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