Pressure Cooker Tex Mex Brisket - cooking recipe

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

Preparation

Combine onion, minced garlic, chili, sugar, chili powder, vinegar, cumin, and salt in a small bowl and mix.
Rub this mixture over all sides of beef brisket; transfer meat to a glass dish.
Cover and marinate in refrigerator 24-36 hours.
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.
Add tomatoes, lifting meat to let some tomatoes go under meat.
Add onion wedges.
Cover pressure cooker and bring to high pressure.
Cook for 1 hour at stabilized pressure.
Release pressure and carefully remove lid.
Slice meat across the grain.
Serve pan juices with meat.