Instant Pot® Brisket with Carrots

Steps

1. Pat brisket dry with paper towels and trim off excess fat. Cut brisket in half, if needed, to fit into Instant Pot®. Season with salt and pepper on both sides. To Instant Pot®, add oil and heat on sauté function on high. Using tongs, sear brisket on both sides until browned, 4–5 minutes per side. Transfer to a plate.
2. To Instant Pot®, add onions. Cook until onions are tender and beginning to brown, stirring frequently, 6–8 minutes. Stir in garlic and cook 30 seconds, stirring constantly. Turn off sauté function. Add ¾ cup water, scraping up any browned bits with a wooden spoon.
3. Return brisket to Instant Pot® fat-side up. In a small bowl, stir together vinegar, tomato paste, ketchup and brown sugar. Spread ketchup mixture all over brisket. To Instant Pot®, add rosemary, thyme and bay leaves. Seal and set to high pressure. Cook 70 minutes. Let naturally release 25 minutes.
4. Transfer brisket to a cutting board. Discard rosemary, thyme and bay leaves. To Instant Pot®, add baby carrots. Seal and set to high pressure. Cook 3 minutes.
5. Slice brisket against the grain into thin slices and arrange on a large serving platter. Using a slotted spoon, transfer carrots to platter with brisket. Turn the Instant Pot® to sauté function on high. Let liquid boil until reduced slightly, 3–4 minutes. Spoon gravy and onions over brisket. Sprinkle parsley on top.