Pressure Cooker Tex Mex Brisket

• 1 onion, minced
• 3 garlic cloves, minced
• 1 serrano chili, seeded and minced
• 1 1/2 tablespoons brown sugar
• 1 tablespoon chili powder
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 lbs beef brisket, trimmed
• 2 tablespoons vegetable oil
• 14 ounces Mexican-style diced tomatoes, undrained
• 1 onion, cut into wedges

1. Combine onion, minced garlic, chili, sugar, chili powder, vinegar, cumin, and salt in a small bowl and mix.
2. Rub this mixture over all sides of beef brisket; transfer meat to a glass dish.
3. Cover and marinate in refrigerator 24-36 hours.
4. Heat oil in a pressure cooker over medium high heat or use brown function. Cook meat uncovered 6-8 minutes, turning to brown both sides.
5. Add tomatoes, lifting meat to let some tomatoes go under meat.
6. Add onion wedges.
7. Cover pressure cooker and bring to high pressure.
8. Cook for 1 hour at stabilized pressure.
9. Release pressure and carefully remove lid.
10. Slice meat across the grain.
11. Serve pan juices with meat.

onion, garlic, serrano chili, brown sugar, chili powder, apple cider vinegar, cumin, salt, pepper, beef brisket, vegetable oil, tomatoes, onion

Taken from www.food.com/recipe/pressure-cooker-tex-mex-brisket-393288 (may not work)