Instant Pot Brisket

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

1.5 to 2 pounds (766g) beef brisket (2 inches thick)

3 to 5 drops liquid smoke

subheading: Dry Rub:

2 tablespoons (26g) brown sugar

2 teaspoons (5g) chili powder

2 teaspoons (4g) black pepper

1 teaspoon (2.4g) onion powder

1 teaspoon (2.8g) garlic powder

1 teaspoon (3g) cinnamon powder

1 teaspoon (6g) coarse kosher salt

½ teaspoon (1g) cumin seed , ground

½ teaspoon (1g) fennel seed , ground

¼ teaspoon (0.5g) cayenne pepper

subheading: BBQ Sauce:

1 (205g) medium onion , sliced

3 garlic cloves , minced

1 cup (250ml) ketchup

½ cup (125ml) unsalted chicken stock or water

1 tablespoon (15ml) maple syrup

1 tablespoon (15ml) honey

2 tablespoons (30ml) apple cider vinegar

2 tablespoons (30ml) Dijon mustard

1 tablespoon (13g) brown sugar

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Directions at pressurecookrecipes.com

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