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.
Be inspired by people who have cooked this recipe
Share your version with a Cooksnap photo