Mediterranean Brisket in Pressure Cooker

Use a sharp kife to score the "fat cap" of the meat (but do not remove the fat)

Season the meat on both sides with the salt and pepper

Select "Browning" and add olive oil to the cooking pot of the pressure cooker. When hot, brown the seasoned beef on both sides, about 5 minutes per side

Remove and place on a plate

Select "Saute" and add onions and garlic. Cook for 2 to 3 minutes

Add the mushrooms, thyme and basil. Cook, stirring for 5 minutes

Stir in the drained tomatoes and stock; cook for 4 to 5 minutes

Add the browned brisket to the cooking pot, topping it with some of the vegetable mix. Add carrots on top

Cover and lock lid in place. Select "High Pressure" and set timer for 55 minutes.

Use natural pressure release to release pressure. When float valve drops, remove lid carefully titling away from you to allow steam to disperse.