Pressure Cooker Brisket With Gravy

Pressure cooker pulled brisket

1. Cut the brisket to fit the pan, in half or more parts, about equally sized to cook uniformly. Season the brisket with salt, black and white pepper.
2. Set the pressure cooker over high heat (or instant pot on sauté) and add one tablespoon of olive oil. Add the pieces of brisket and brown them on all sides, about 4-5 minutes per side. Remove brisket to a bowl or plate.
3. Add the second tablespoon of olive oil, and the diced celery, onion and carrots. Sweat them, stirring occasionally, over low to medium heat until they are softened and the onions are translucent.
4. Add the tomato extract, stock cubes, hot water, cumin and thyme. Stir until the stock cubes are dissolved.
5. Return the browned brisket to the pan, and arrange the pieces so they are mostly under the liquid. Cover the pressure cooker or instant pot and set to cook on high pressure (instant pot meat/stew) for 90 minutes. Release pressure naturally when ready.
6. Remove lid carefully. Transfer the brisket to a cutting board or large serving dish, keeping the sauces in the pot to make the gravy later. Pull the meat apart using two forks. Remove and discard excess fat.

Gravy

1. If needed, skim off excess fat from the surface of the cooking liquid. Then, set the pan back on medium low heat.
2. Estimate how many cups of liquid there's left, you'll need about 1/8 teaspoon of xanthan gum to thicken each cup. Grab a whisk, and slowly sprinkle the xanthan gum over the liquid while whisking to prevent clumping.
3. Keep stirring until it starts to simmer, and the gravy is thickened.
4. Pour the gravy over the shredded brisket and mix to serve, or serve it separately if you prefer.