Braised Brisket with Cranberries

• 3 lb. boneless beef brisket
• 2 tbsp. salt
• 2 tbsp. olive oil
• 1 yellow onion, julienned
• 4 tbsp. tomato paste
• 2 cups beef broth
• 2 cups dry red wine
• 1 cup fresh cranberries
• Fresh oregano, for serving

Method

1. Preheat the inner pot on Sauté – High/More for 20 minutes. Salt the brisket on all sides. Add the olive oil and brown the brisket on both times until browned. Set aside.
2. Add the onion and sauté until fragrant and translucent, about 5-7 minutes. Add the tomato paste and stir until the remaining moisture is gone, about 1-2 minutes.
3. Add the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
4. Return the brisket to the inner pot. Pressure CookHigh for 30 minutes. Allow the pot to naturally release for 10 minutes before flipping the valve and releasing the remaining pressure.
5. Carefully lift the lid and transfer the brisket to a separate plate. Add the cranberries to the inner pot and press Sauté – High/More for 30 minutes. Leave the lid ajar, but not tightened fully, to help eliminate splatter from the sauce. Allow the sauce to reduce in half until thickened and the cranberries have burst, about 25 – 30 minutes, stirring occasionally.
6. To serve, slice the brisket against the grain into ½ inch slices. Spoon the cranberry sauce over the meat and top with fresh oregano leaves. Enjoy!