Ingredients
- 3 pound beef brisket
- ½ cup teriyaki sauce
- 2 cups water (reserve 1 cup)
- 3 to 4 small red potatoes, unpeeled
- 3 to 4 carrots, peeled and quartered
- 2 cups turnips, peeled and sliced
- 2 large onions, quartered
- 1 pound cabbage, cut into 6 to 8 wedges
Make it step by step
- Place beef brisket and teriyaki sauce in a large plastic bag or a glass dish.
- Refrigerate, turning two or three times, for 1 to 2 days.
- Place 1 cup water and cooking rack or steamer basket in a 4- or 6-quart Presto™ pressure cooker.
- Remove brisket from sauce and put on rack or in basket.
- Discard sauce.
- Close pressure cooker cover securely.
- Place pressure regulator on vent pipe.
- Cook for 40 minutes,at 15 pounds pressure, with regulator rocking slowly.
- Let pressure drop of its own accord.
- Remove meat and keep warm.
- Add reserved 1 cup water to pressure cooker.
- Put vegetables on rack or in basket.
- Close pressure cooker cover securely.
- Place pressure regulator on vent pipe.
- Cook for 3 minutes, at 15 pounds pressure, with regulator rocking slowly.
- Cool cooker at once.
- Serve brisket thinly sliced, surrounded by vegetables.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.