Step 1

Start by mixing the first 6 ingredients together in a bowl and set aside.

Step 2

Trim extra fat from brisket and cut into 3 pieces.

Step 3

Season the 3 pieces with salt and pepper.

Step 4

Set your Instant Pot to saute and add 2 tbsp. of olive oil.

Step 5

Once the oil is heated, brown each piece of brisket on all sides, then turn your Instant Pot off.

Step 6

Add the sauce that you mixed together in the first step to the Instant Pot.

Step 7

Place the brisket pieces on top of the sauce mixture.

Step 8

Place the lid on your Instant Pot and lock the seal in place.

Step 9

Set your IP to manual and cook for 60 minutes. If there is no "manual" button, choose high pressure.

Step 10

Once the cook time has finished, allow the pressure to naturally release for 15 minutes.

Step 11

Manually release the remaining pressure and remove the lid away from your face.

Step 12

Remove the brisket pieces and either shred them or cut them into pieces.

Step 13

Mix the apple cider vinegar, sugar and kosher salt together in a Mason jar or bowl.

Step 14

Add the sliced red onion.

Step 15

Place the lid on the Mason jar and seal tightly.

Step 16

Store in refrigerator for at least one hour before using.

Step 17

Refrigerate after opening.