5 pounds beef brisket (flat), with about a .75 inch fat cap on one side
3 pounds yellow onions, sliced 1/4 inch thick
1.25 pounds carrots, cut into 3/4 inch dice
.75 pounds celery, cut into 3/4 inch dice
6 medium cloves garlic, sliced in half
1/2 cup ketchup
1/4 cup tomato paste
1 cup red wine
herbs de provence
kosher salt
ground black pepper
vegetable oil

5 pounds beef brisket (flat), with about a .75 inch fat cap on one side 3 pounds yellow onions, sliced 1/4 inch thick 1 25 pounds carrots, cut into 3/4 inch dice 6 medium cloves garlic, sliced in half 1/2 cup ketchup 1/4 cup tomato paste 1 cup red wine

1. If brisket is too large to sit flat on bottom of pressure cooker, cut it into pieces that will fit. Season brisket liberally with salt and pepper all over.

2. In Instant Pot, set to searing (high sautee) mode. Add vegetable oil and heat until shimmering.

3. Add brisket, brown heavily on both sides, about 8 minutes per side.

4. Once browned on both sides, remove from Instant Pot and place in rimmed baking sheet.

5. Add more vegetable oil. Add onion, carrot, celery, and garlic. Season with salt.

6. Cook, stirring and scraping any browned bits until onions are very soft and vegetables have reduced by about 75%. Be careful not to let the vegetables scorch - reduce heat if this threatens (vegetables begin to burn and blacken). Released juices should have thickened into a glaze by this point. This should take between 30-40 minutes.

7. Add ketchup and tomato paste. Stir until thick (about 3 minutes).

8. Add wine and cook until alcohol smell has cooked off (about 3 minutes).

9. Add 2 generous pinches of herbs de provence. Turn off searing mode, and stir vegetable mixture. Be sure to scrape the bottom of the pan well all over.

10. Add brisket pieces, nestling them deeply in vegetables. Using the rimmed baking sheet, add any accumulated juices back to the Instant Pot.

11. Seal the Instant Pot, and set the release valve to sealing mode. Pressure cook on high pressure 60-90 minutes. 60 minutes will bring 1-inch thick brisket to a very tender stage, but give thicket briskets a little bit more chew. Extend the time to make the meat more tender and to accommodate thicker pieces of meat.

12. After pressure cooking has finished, ensure that Keep Warm is off. Let the pressure release naturally for 20 minutes, then quick release the rest.

13. Transfer brisket to cutting board.

14. Simmer braising liquid to desired consistency and season braising liquid to taste.

15. Slice brisket thinly against the grain. Spoon braising liquid and vegetables over the brisket. Serve when ready.