Step 1

Dry the meat with a paper towel and season well with course salt and freshly crushed black pepper.

Step 2

Turn the the Instantpot to the “saute” setting. Add in oil and wait until the display reads “hot”.

Step 3

Sear the brisket well on each side, about 7 minutes per side.

Step 4

Remove the brisket and add in the onions, carrots,  and tomato paste. Use the tomato paste to scrub up all the brown bits from the bottom of the pot. Allow to saute for 5 minutes.

Step 5

Add in the red wine, chicken or beef broth chicken base, garlic and rosemary. Scrub the bottom making sure to get all the browned up bits (this is called deglazing).

Step 6

Add the brisket back into the pot and place some of the vegetables on top.

Step 7

Press the “keep warm/cancel”button to reset the Instapot.

Step 8

Press “meat/stew” and set the timer for 50 minutes.

Step 9

Once the timer goes off, allow it to lose pressure naturally. If you do a quick release on a large and tough piece of meat like this brisket you risk toughening the meat up. Allow to rest while tented with a foil.

Step 10

Once the machine has released its pressure, remove the brisket and switch the mode back to “sauce”.

Step 11

Allow the sauce to reduce for 10-15 minutes and use either a blender or an immersion blender to puree the sauce.

Step 12

Slice the brisket and serve.