Step 1

Prepare the rub: In a small bowl, combine all of the rub ingredients. Stir to combine.

Step 2

Rub the spice mixture over and into the surface of the brisket. Refrigerate for 4-24 hours. Remove the brisket from the refrigerator 30-45 minutes before you begin cooking.

Step 3

Prepare the sauce: In a medium bowl, combine all of the sauce ingredients. Whisk well to combine. Store in the refrigerator until ready to use.

Step 4

Select the ‘Saute’ function on the Instant Pot. When the pot is hot, add the oil. Place the brisket in the pot, laying it as flat as possible. Cook for 2 minutes on each side, or until browned, turning the brisket once. Press the ‘Cancel’ button on the Instant Pot.

Step 5

Pour the sauce over the brisket. Use tongs to lift the brisket so that the sauce gets underneath.

Step 6

Lock the lid into place. Flip the vent valve to the ‘sealing’ position. Set the cooking time to 60 minutes at high pressure.

Step 7

When the cooking time is up, allow for 15 minutes of natural pressure release. Flip the vent valve to ‘venting’ to release any remaining pressure then remove the lid. Transfer the brisket to a baking sheet and cover loosely with foil.

Step 8

Select the ‘Saute’ function on the Instant Pot and bring the sauce to a boil. Cook, stirring frequently, for 13-15 minutes or until the sauce thickens and is reduced to about 1½ cups. (You will want to stir nearly continuously at the end to prevent the sauce from scorching).

Step 9

Preheat the broiler. Brush the brisket liberally with sauce. Broil for 2-3 minutes on each side.

Step 10

Remove from boiler and tent the brisket loosely with foil, allowing it to rest for 10 minutes before slicing thinly against the grain.

Step 11

Prepare the slaw, if using, up to 3 hours before serving by combining the mayonnaise, vinegar, and garlic powder. Whisk well to combine. Taste and season with salt and pepper. Stir in coleslaw mix and store in the refrigerator until ready to use.