The Night Before: 

Rub salt (1/2 teaspoon of kosher salt per pound of brisket) all over grassfed brisket the night before. Store in a container in the fridge. 

Morning: 

(I pulled some Ingredients and instructions from jack and Amy’s pressure cooker recipe but made substitutions)

Marinate the grassfed brisket with your choice of dry rub. I used Extra Fancy Salt Free Brisket Rub & Char Broil seasoning by StoneMill Grill seasoning. After rubbing set aside.

 

Combine and mix well the following ingredients:

• 1 (205g) medium onion , sliced
• 3 garlic cloves , minced
• ½ cup (125ml) Water mixed with 1/2 tbsp. of better than bouillon vegetable base 
• 1 tablespoon (15ml) maple syrup
• 1 tablespoon (15ml) honey (used sugar free harmless honey-vegan)
• 2 tablespoons (30ml) apple cider vinegar
• 1 tsp of paprika as the substitute for liquid smoke. If you don’t have liquid smoke use paprika

Pressure cooker recipe: Add mixture and grassfed brisket to the Instant Pot. Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes. Then Slow pressure cook for 3.5 hours.

 

Recipe Inspiration:  

https://www.pressurecookrecipes.com/instant-pot-brisket/

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe