Pressure Cooker Jewish-Style Braised Brisket With Onions and Carrots

• beef brisket, cut into pieces to fit if necessary
• kosher salt, to taste
• black pepper, to taste
• 2 tablespoons vegetable oil
• onion
• carrot
• celery
• garlic
• ketchup
• tomato paste
• dry red wine
• fresh thyme sprigs
• bay leaves
• ½ cup water

Preparation

1. Step 1
   If your brisket is too large to sit flat on the bottom of your pressure cooker, cut it into pieces that will fit. Season brisket all over with salt and pepper.
2. Step 2
   In an electric multi-cooker set to searing mode or a stovetop pressure cooker set over medium-high heat, add oil and heat until shimmering. Working in batches, add brisket and brown on both sides, about 6 minutes per side. Transfer brisket to a platter or rimmed baking sheet and set aside. Add 1 to 2 tablespoons additional oil if pot has gone dry.
3. Step 3
   Add onion, carrot, celery, and garlic, and season with salt. Cook, stirring and scraping up any browned bits, until onions are very soft and any released juices have thickened into a glaze, 25-35 minutes; reduce heat at any point if vegetables threaten to scorch. The vegetables should have reduced significantly in volume by this time.
4. Step 4
   Stir in ketchup and tomato paste and cook, stirring, until thick, about 3 minutes.
5. Step 5
   Add wine and cook until raw alcohol smell has cooked off, about 3 minutes.
6. Step 6
   Add thyme and bay leaves. Reduce heat to medium-low or turn off searing mode. Give the vegetables a good stir, scraping the bottom well all over; if vegetables are very dry, stir in 1/2 cup water to moisten.
7. Step 7
   Add brisket pieces, nestling them well in the vegetables, and add any accumulated juices.
8. Step 8
   Seal pressure cooker and bring to high pressure. Cook for at least 1 hour at high pressure and up to 1 hour 30 minutes (1 hour for 1-inch thick pieces or if you prefer more chew; 1.5 hours for 2-inch thick pieces for more tenderness).
9. Step 9
   Rapidly release pressure or allow to release naturally, then open. Transfer brisket pieces to a work surface and let rest until cool enough to handle. Taste braising liquid and season with salt if necessary. Discard thyme sprigs and bay leaves, and skim off any excess fat. If the braising liquid is too watery, reduce it by simmering uncovered until it thickens slightly.
10. Step 10
    Slice brisket thinly against the grain. Arrange on a platter and spoon the sauce and vegetables all over, making sure the meat is bathing in juices. Cover and let stand for 30 minutes in a warm place. Serve.