Instant Pot Brisket

Total: 125 mins (Prep: 30 mins, Pre-heat:10 mins, Cook: 60 mins, Natural Release: 15 mins, Sauce: 10 mins)
Yield: 4 to 6 servings

Ingredients
2 Tablespoons canola or grapeseed oil (for sauteing)
1 (1 1/2 - 2 pound) brisket (flat cut, trimmed of excess fat)
  Salt and pepper
1 white onion (sliced) or 10 oz bag chopped, thawed
4 garlic cloves (peeled and smashed)
1/2 cup red wine vinegar
1/2 cup water (or red wine)
1 can (8 ounce) chopped tomato
6 apricots, dried
1 Tablespoon, rounded brown sugar
2 Tablespoon Worcestershire sauce(*) (or black vinegar) (optional)
1 sprigs fresh rosemary (optional)
4 sprigs fresh thyme (optional)

Steps to Make It
  1. Gather the ingredients.
  2. Trim fat, if needed
  3. Season the brisket with salt and pepper on both sides
  4. Slice the brisket against the grain into 3/4" thick pieces.
  5. Turn on the Sauté function on your Instant Pot and let it preheat.
  6. Once hot, add the oil and coat the bottom of the pot. and add the brisket to the pot with one side fully in contact with the hot pan
  7. Let cook for 3 minutes without moving, until browned on one side. Turn the brisket and repeat, browning the other side.
    If the brisket doesn't fit, brown the meat in two batches.Remove from the pot and set aside.
  8. Add the onion and sauté for 2 minutes.
  9. Add garlic to the onions and sauté for 1 more minute.
  10. Add the vinegar and water (or wine) and scrape the bottom of the pan to loosen any browned bits. Let simmer for about 3 minutes, or just until the vinegar smell has cooked off. Turn off the Sauté function.
  11. Add the tomato sauce, apricots, brown sugar, Worcestershire, and herbs. Season with salt and pepper and stir. Add the brisket back to the sauce and nestle in. If there is not enough liquid to cover the meat add more liquid (water, tomato sauce, vinegar, ...)
  12. Secure the lid, cook at manual high pressure for 60 minutes
  13. Turn off heat and use a natural release (~15 minutes).
  14. Once the pressure has released, carefully remove the brisket (use a wide spatula).
  15. Turn on the Sauté function to the Low setting and cook for about 10 minutes, or until the sauce has reduced and thickened slightly.
  16. Serve covered in sauce. Store leftovers in the fridge in the sauce


Inspired by https://www.thespruceeats.com/instant-pot-brisket-4176972

(*) I recently learned that standard L&P Worcestershire is kosher, but it contains fish, therefore it is not kosher if mixed with beef.