Sweet and Smoky Instant Pot Pickled Brisket/Corned beef

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)
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

Instant Pot Lentil Squash Coconut Curry

1 tbsp olive oil
1/2 onion, diced
2 carrots, peeled and diced 
1 stalk of celery, diced
2 cloves garlic, minced 
1/2 butternut squash, peeled, seeds removed and cubed 
3 tbsp curry powder 
Salt and pepper to taste 
1 cup brown lentils, rinsed
1 cup coconut milk
3 cups water 
2 large handful of spinach 
1 cup frozen peas 

This recipe can be made in a regular pot. Just let ingredients simmer much longer. 
Sauté vegetables (carrots, celery, onion, garlic and squash) in oil until softened. Add curry powder and continue to sauté until fragrant. 
Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release. 
Once it’s safe to open, throw in spinach and peas and mix together.