Pressure Cooker Beef Brisket

Instructions

• Coat beef brisket with beef rub, rubbing it into both sides. Place brisket into a large resealable plastic bag and refrigerate for 4 to 8 hours.
• Add oil to a multi-functional pressure cooker (such as Instant Pot) set to the highest Sauté function. Use tongs to lower brisket, fatty-side down, into the pot. Cook until fat is a rich, dark brown color, about 6 minutes. Turn and sear until the other side is browned, about 6 minutes more. Transfer brisket to a plate.
• Select the medium Sauté function; add onions, garlic, and salt. Cook, stirring frequently, until onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir to release any browned bits from the bottom.
• Stir in broth, wine, ketchup, paprika, thyme, and rosemary. Lower seared brisket, fatty-side up, back into the cooker. Close and lock the lid; be sure the pressure valve is set to the sealed position. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully, about 5 minutes. Unlock and remove the lid. Transfer brisket to a plate or carving board.
• Strain cooking liquid into a fat separator, collecting cooked onions and garlic in the strainer. Return onions and garlic to the pressure cooker. Pour cooking liquid back into the pot, discarding any fat left behind. Use an immersion blender until cooking liquid, onions, and garlic are well blended. Select the medium Sauté function.
• Mix cornstarch and cold water together in a bowl; pour into the pressure cooker. Cook, stirring frequently, until gravy has thickened, 6 to 8 minutes.
• Slice brisket against the grain into 1/4-inch slices. Pour gravy over top and serve hot.