Instant Pot Brisket is a quicker way to get a hearty dinner on the table! This version is full of beefy flavor and smothered in a tangy onion sauce. Serve it alongside grits, mashed potatoes, Baked Mac and Cheese, or as a sandwich on hearty sliced bread or hamburger buns.
While pot heats up, trim away any excess fat from brisket.
Generously sprinkle salt and pepper over entire brisket.
When IP is heated, add 2 tablespoon oil. Gently fit brisket into pot, being sure the meat makes contact with the pan. Let meat sear for 5 minutes per side.
Remove seared brisket and set aside on a plate. Meanwhile, add onions to IP and cook until softened, about 5 minutes. Add chopped garlic to onions; cook, stirring for about 30 seconds.
Add beer (if using) beef broth, tomato paste, Worcestershire sauce, and the bay leaf. Stir to completely loosen up any remaining bits from the bottom of the pan.
Return seared brisket to IP and submerge into liquid.
Secure the IP lid and set to cook on high pressure for 1 hour and 15 minutes. Use natural release.
When pressure has been released, unlock the lid and remove the brisket to a large platter. Loosely cover with foil to keep warm.
Set IP to sauté function and let the cooking juices simmer until slightly reduced and slightly thickened (about 10 minutes). Please note that the sauce will still be quite thin, more like an au jus. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with two tablespoon cold water in a small bowl. Slowly add the cornstarch slurry into the hot liquid, stirring constantly with a whisk.
To serve: slice brisket against the grain or shred with two forks. Pour sauce over brisket. Refrigerator leftovers for up to 5 days.