Yield: 2 to 6

Adapted from Martha Stewart

Pressure cooking this low-and-slow cut of beef, accompanied by stewing vegetables, turns out a quick-braised brisket meal.

Note: Recipe based on a 4 lb brisket. Adjust other quantities for smaller size.

• 1TBS vegetable oil
• 2-4lb beef brisket, fat cap trimmed to ¼-inch thickness, cut into 3 or 4 pieces
• Kosher salt and freshly ground black pepper
• 1-2yellow onions, thinly sliced (4 cups)
• 2cups beef broth
• 1cup red wine
• 2TBS tomato paste (optional)
• 1packet slow cooker pot roast seasoning
• 3stalks celery, cut into 1-inch lengths
• 1½lb carrots, peeled and cut into 2-inch lengths (halved lengthwise if thick)
• 1½lb Yukon Gold potatoes, peeled and cut into 1½-inch pieces
• chopped parsley leaves, for serving

Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering.

Generously season brisket with salt and pepper. Working in batches, add brisket to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.

Add onions to pot and season with salt and pepper; cook, stirring occasionally, until translucent, 3 to 4 minutes.

In a bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour into IP. Return brisket to IP.

Seal Instant Pot and set to MANUAL HIGH pressure for 60-90 minutes depending on size.

Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift the brisket from liquid and transfer to a cutting board. Tent with foil to keep warm.

Add carrots, celery and potatoes to pot. Secure lid, readjust pressure valve, and cook on MANUAL HIGH pressure for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.

Set machine to SAUTÉ HIGH setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter, sprinkle with parsley, and serve.

Use remaining liquid to make gravy.