Cut the Brisket into manageable sizes to fit into the Instant Pot. Try to not cut them too small. This would affect the cook time. Smaller pieces will cook quicker.
Season the Brisket with your favorite dry rub. Place in the refrigerator for a least 15 minutes to help the season penetrate the meat.
Remove the lid of the Instant Pot and set to saute.
Allow the Instant Pot to heat up on the "Normal" heat setting. There are three heat settings. "Less", "Normal" & "More"
Next sear the pieces of Brisket in the Instant Pot. Sear on all sides, being sure to take your time sealing in the favor by getting a good sear. Suggestion: Do not use olive oil, use vegetable oil. Neutral oil.
Next, add in the Beef Stock. See below for our recipe post on "Super Clean 48 Hour Beef Stock"
Then add in the butter and liquid smoke.
Place the Lid on and secure.
Set the Instant Pot to High Pressure
Set the Instant Pot Heat level to "Normal"
Set the Instant Pot timer for 1 hour and 30 minutes
After the timer goes off
-Do NOTHING lol...The Instant Pot will switch the heat off and start the "Natural Pressure Release".
This is so important. If you just release the pressure you will shock the meat causing it to dry out instantly.
The Instant Pot has a timer that will appear on the screen counting up in minutes. This allows you to be very exact with your cooking and repeating the process.
Wait 30 minutes.
After 30 minutes, using a fork, lift the pressure release valve. Almost nothing will come out after 30 minutes. That's the point of natural release. The meat gets to just chill out and relax from the high pressure. This process is very much like resting a cooked piece of meat.