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4.22 from 37 votes

Pressure cooker balsamic beef brisket with smashed potatoes and carrots

This pressure cooker balsamic beef brisket is meltingly tender and absolutely packed with flavour! Serve with smashed potatoes and carrots which are cooked together with the brisket – a low effort recipe that the whole family will love.
Prep Time10 mins
Cook Time45 mins
Natural pressure release10 mins
Total Time55 mins
Course: Main Course
Keyword: Balsamic Beef, Pressure cooker brisket
Servings: 4
Calories: 795kcal
Author: Lucy Parissi


  • 1-2 tbsp olive oil
  • 900 g | 2 pounds beef brisket
  • 1 large yellow onion finely sliced
  • 4 large garlic cloves minced
  • 4 large carrots halved
  • 400 g | 14oz can chopped tomatoes
  • 120 ml | 1/2 cup balsamic vinegar
  • 120 ml | 1/2 cup vegetable stock
  • 1 tbsp light brown sugar
  • 1 tsp salt
  • 2 bay leaves
  • 1 tbsp fresh thyme leaves
  • 10-12 medium potatoes
  • 2 tbsp chopped parsley to garnish
  • 1 tbsp cornflour | cornstarch diluted in 2 tbsp water
  • Lemon zest to garnish
  • Salt and pepper to season


  • Unroll the brisket (if it’s rolled up) and trim any large bits of fat – a little fat is totally fine. If the piece is really large, cut in half or three parts. Season with salt and pepper and set aside.
  • Add a tablespoon of oil to your pressure cooker and use the Sauté function to sear the brisket on both sides until nicely coloured, about 3 minutes per side on high heat. Remove from the pot with tongs and set aside.
  • Adjust the Sauté temperature to medium and add a splash more oil if needed. Sauté your onion and garlic for five minutes, stirring frequently, until softened.
  • Mix the balsamic vinegar, vegetable stock, sugar, salt, thyme, bay leaves and chopped tomatoes together in a measuring jug and add to the pot. Nestle the brisket among the sauce.
  • Add the metal trivet on top of the meat and position the potatoes and carrots on it. Sent vent to sealing and cook for 45 minutes at high pressure.
  • Let the pressure release naturally for 10 minutes and manually release the rest.
  • Use tongs to remove the carrots and potatoes from the pot and set aside. Use a fork to lightly smash the potatoes.
  • Remove the brisket and set aside for 5 minutes .
  • Add the cornflour slurry into the sauce and use the sauté function to cook it over high heat for 5-10 minutes until thickened.
  • Slice the meat against the grain and arrange on a platter with the potatoes and carrots.
  • Spoon some of the sauce over it and sprinkle with the chopped parsley and lemon zest.


Add a couple of sticks of celery to enrich the gravy, remove and discard before serving.


Calories: 795kcal | Carbohydrates: 90g | Protein: 62g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 139mg | Sodium: 1128mg | Potassium: 3431mg | Fiber: 16g | Sugar: 14g | Vitamin A: 10615IU | Vitamin C: 81.9mg | Calcium: 252mg | Iron: 23.5mg