Kalamata And Sun-Dried Tomato Brisket

• 2 teaspoons canola oil
• 1 (2 1/2-pound) beef brisket, trimmed and cut in half
• 8 medium shallots, peeled and halved
• 2 cups dry red wine
• 1 1/2 tablespoons Worcestershire sauce
• 1 (8-ounce) can tomato sauce
• 1/3 cup thinly sliced sun-dried tomato halves
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 cup chopped pitted kalamata olives
• 1/4 teaspoon salt
• Chopped fresh parsley (optional)

1. Remove lid from a 6-quart Instant Pot(R). Press Saute, and use Adjust to select "More" mode. When the word "Hot" appears, swirl in 1 teaspoon of the oil. Add half of brisket to cooker; cook 2 minutes on each side or until browned. Remove from cooker. Repeat procedure with remaining 1 teaspoon oil and remaining brisket half. Add shallots to drippings in cooker; saute 2 minutes or until lightly browned. Stir in wine, Worcestershire sauce, and tomato sauce. Add brisket halves and any accumulated juices, sun-dried tomatoes, oregano, and garlic powder.
2. Turn cooker off. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Sealing" position. Press Manual; select "High Pressure," and use - or + to choose 52 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).
3. Remove brisket from cooker; let stand 5 minutes. Cut brisket diagonally across grain into thin slices. Add olives and salt to cooking liquid in cooker. Spoon cooking liquid over brisket before serving; sprinkle with parsley, if desired.
4. Swap In A Snap!
5. Quarter one red onion, and use in place of the shallots.

canola oil, beef brisket, shallots, red wine, worcestershire sauce, tomato sauce, tomato halves, oregano, garlic, olives, salt, fresh parsley

Taken from www.myrecipes.com/recipe/instant-pot-kalamata-sun-dried-tomato-brisket (may not work)