Ingredients

  • 2 tablespoons olive oil or avocado oil
  • 3 pound brisket, cut as needed to fit in the pot
  • 2 teaspoons salt, plus more to taste
  • 1 small can diced tomatoes, liquids drained
  • 1 clove garlic (minced)
  • 1 tablespoon tomato paste
  • 1/3 cup mustard (we recommend apple cider vinegar based mustard)
  • 3/4 cup Beef Broth
  • 1 teaspoon Dried Thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 2 tablespoons honey
6 Servings
Course Dinner, Main Courses
Servings 6 servings

Instructions

  • Set instant pot to saute and add in the olive oil. Season the brisket with 2 tablespoons of salt. Brown the brisket on all sides in the pot, in batches as needed. Remove from the pot.
  • Add the onions to the pot and scrape the pan to get all the good bits incorporated into the sauce. Cook 5 minutes.
  • Add in the garlic and tomato paste and cook 2 minutes.
  • Add in the vinegar and scrape the pan again. Add in the broth, thyme, oregano, paprika, and honey.
  • Add the beef back in and cover the pot. Set pressure to cook on high for 70 minutes making sure the valve is set to seal. It will take a few minutes to come to temperature.
  • Once finished, allow the pressure to naturally reduce for 15 minutes. Then switch the valve to release the remaining pressure.
  • Open the pot and serve the brisket with the sauce.