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.