Smoky Pressure Cooker Picanha
This clever Brazilian trick brings the authentic BBQ experience straight to your stovetop — no grill needed. Charcoal sealed in foil at the base of the pressure cooker infuses the picanha with a deep, woody smokiness that will surprise everyone at the table.
🛒 Ingredients
5 servings
- 1 kg picanha (or top sirloin cap)
- A handful of natural hardwood charcoal
- 2 large sheets of aluminum foil
- Coarse sea salt, to taste
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Directions
- 1
Rub the picanha all over with coarse salt and let it rest at room temperature for 20 minutes.
- 2
Place the charcoal pieces in the centre of one sheet of foil and wrap tightly into a sealed parcel — no gaps.
- 3
Set the charcoal parcel flat at the bottom of the pressure cooker.
- 4
Place the salted picanha on top of the parcel, making sure it doesn't touch the pot walls or the charcoal directly.
- 5
Lock the lid and cook over low heat. Once the valve starts hissing, cook for exactly 20 minutes.
- 6
Switch off the heat and allow the pressure to release naturally before opening. Slice and serve immediately.
💡 Chef's Tip
For extra crust, sear the picanha in a blazing-hot cast-iron pan for 2 minutes per side right after pressure cooking.
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