SUPER EASY / FAST/SLOW / NATURAL RELEASE / GLUTEN-FREE
Pulled Brisket
8 servings
This recipe is a not-quite-French-inspired braise turned into pulled beef. It’s also not-quite-Jewish tzimmes turned into Midwestern American comfort food. And it’s also like all of them combined. (Somehow.)
If not left whole, briskets come in two basic cuts. The flat cut (or “first cut”) is less fatty than the “point cut.” However, consider trimming even the flat cut of most of its exterior fat, just so it has about ¼ inch of so over the meat. The sauce will then have a brighter flavor.
The brisket needs a long time under pressure so that you can shred it, rather than just slice it. That said, it might not even be done with the timing stated. Brisket can be notoriously fussy, becoming tender at various times because of a range of factors well beyond just the size of the meat. If you find you can’t shred the meat easily, put the hunk back in the sauce, bring it back to HIGH pressure, and cook for another 10 minutes, followed again by a natural release.
One 14-ounce can diced tomatoes (1¾ cups)
½ cup bold red wine, such as Zinfandel or Syrah
2 tablespoons balsamic vinegar
½ cup frozen pearl onions (do not thaw)
8 baby carrots
8 pitted prunes
6 large pitted green olives, sliced
1 tablespoon fresh thyme leaves
2 medium garlic cloves, peeled and minced (2 teaspoons)
½ teaspoon table salt
½ teaspoon ground black pepper
One 3-pound beef brisket, preferably the flat cut, trimmed and cut in half widthwise
1. Mix the tomatoes, wine, and vinegar in a 6- or 8-quart cooker. Stir in the pearl onions, carrots, prunes, olives, thyme, garlic, salt, and pepper. Nestle the meat into the sauce, then turn the cut over to coat both sides. Lock the lid onto the pot.
2.
Set the machine for: PRESSURE COOK
Set level for: MAX
The valve must be: 
Set the time for: 1 hour 10 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL
Set level for: HIGH
The valve must be: Closed
Set the time for: 1 hour 30 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SLOW COOK
Set level for: HIGH
The valve must be: Opened
Set the time for: 6 hours with the KEEP WARM setting off (or on no more than 4 hours)
If necessary, press: START
3. If you’ve used the pressure setting, when the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes.
4. Unlatch the lid and open the cooker. Use a meat fork and a big slotted spoon to transfer the brisket (whole or in pieces) to a cutting board. Use a flatware tablespoon to skim excess surface fat from the sauce in the pot.
5.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 15 minutes
If necessary, press: START
6. Bring the sauce to a simmer, stirring once in a while. Simmer, stirring a few times, until the sauce looks like a loose, wet barbecue sauce, 5 to 10 minutes. Meanwhile, shred the brisket using two forks—or perhaps a knife to cut thick slices that can then be shredded with a fork.
7. Once the sauce has reached the right consistency, stir the shredded brisket into it and cook, stirring often, until coated, about 1 minute. Turn off the SAUTÉ function and remove the hot insert from the pot. Set the lid askew over the insert and set aside for 5 minutes to blend the flavors and let the meat continue to absorb the sauce.