PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Natural

¹⁄₂ cup water

2 tbsp ketchup

2 tbsp reduced-sodium soy sauce

1 tbsp lightly packed, light brown sugar

2 tbsp finely ground coffee

1 tsp kosher salt

¹⁄₂ tsp freshly ground black pepper

1 tsp dried rosemary

2¹⁄₂ lbs (1.13kg) beef brisket

1. Make the sauce by combining the water, ketchup, soy sauce, and brown sugar in a medium bowl. Mix well, and set aside.

2. Make the spice rub by combining the coffee, kosher salt, pepper, and rosemary in a medium bowl. Mix well.

3. Using clean hands, apply the spice rub to the brisket, and then place it in a resealable freezer bag. Seal the bag, and squeeze to massage the rub into the brisket. Place in the refrigerator for a minimum of 2 hours to allow the brisket to absorb the flavors of the rub, or for up to 24 hours to develop a deeper flavor.

4. Remove the brisket from the refrigerator and discard the bag. Slice the brisket in half, slicing against the grain.

5. Select Sauté, place the two halves in the pot, fat-sides-down, and sear for 2 minutes per side. Add the sauce to the pot.

6. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 1 hour. When the cook time is complete, allow the pressure to release naturally (about 15 minutes).

7. Remove the lid, and carefully transfer the brisket to a cutting board. Cut away the layer of fat from the bottom of each piece, and then slice the halves against the grain and into 2-inch (5cm) slices.

8. Transfer to a serving platter. Serve warm, with the jus served on the side for dipping.