This cooking method comes from the Facebook group “kosher instant pot” where a few members helped me with what to do, as I am not an #instantpotexpert. I wanted to pass along this method because it makes cooking brisket SO MUCH EASIER (I know, it’s already easy but this is next level simple)
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Rinse off spices from brisket.
Pour 1 cup water into the bottom of the instant pot. Place in your trivet with the brisket on top.
Cook at high pressure for 75 minutes with natural pressure release for 15 minutes.
Top with a mixture of 1/4 cup each mustard and apricot jam, 2 tbsp maple syrup and 1 tbsp smoked paprika
Erin Eats 