Instant Pot Brisket

Ingredients

• 2 pounds beef brisket cut into 4 pieces against the grain
• 1.5 teaspoons Salt
• 2 teaspoons Ground Black Pepper
• 2 cups Sliced Onions

For the Sauce

• 1/2 cup water
• 2 tablespoons Tomato Paste
• 2 tablespoons Worcestershire Sauce
• 1-2 teaspoon Liquid Smoke

For Finishing

• 1 tablespoon prepared mustard adjust to taste
• 1/2 teaspoon Xanthan Gum for low carb or sub with a cornstarch slurry

Instructions

For the Pressure Cooker

• Put salt and pepper on the brisket pieces and let it sit while you get your other ingredients together.
• In a small cup or bowl, mix together all the ingredients for the sauce.
• Place sliced onions in the inner liner of your pressure cooker or Instant Pot. Place the sliced beef on top.
• Pour over the mixed sauce.
• Cook the meat at high pressure for 35 minutes for a brisket with some chew, and at 40-45 minutes for a more tender brisket. If you intend to shred it, you can cook for 60 minutes.
• Open the pot and remove the brisket with tongs.
• Using an immersion blender, blend together the onions and all the liquid in the pot. Add mustard and ensure it is mixed well. 
• Turn your Instant Pot to sauté and add the xanthum gum or corn starch and allow the sauce to thicken.
• Slice the brisket, and serve with the sauce.

For the Slow Cooker

• You can make this recipe in a slow cooker by following all directions as above, and cooking the brisket on low for 8-9 hours.