• 2 ½ - 3 lbs beef brisket
• 2 t liquid smoke
• 1 t celery salt
• ½ t pepper
• ¼ t salt
• white onion, sliced
• 1 can beer
• 2 t worchestershire sauce
• 2 t arrowroot
• ¼ cold water

Slice brisket in half. Rub with liquid smoke and seasonings. Place fatty side up in instant pot.

Top with onion, beer, and worchestershire sauce.

Cook on high pressure for 70 minutes. Release pressure naturally.

If beef isn't tender, cook for 10-15 more minutes.

Remove brisket and wrap in foil.

Strain cooking juices. Return to instant pot and sauté to a boil. Mix arrowroot and water and gradually stir into boiling juices. Cook until thickened.

Cooking time: 1 hour, 30 minutes

Taste of Home