Instant Pot Brisket with Potatoes

marksdailyapple.com

Angie

24 ounces Yukon gold potatoes, cut into ¾-inch cubes (peeled or unpeeled) (680 g)

3 to 4 pounds brisket, cut into 3 pieces (1.8 to 2.3 kg)

2 ½ teaspoons kosher salt (12 ml)

1 teaspoon smoked paprika (5 ml)

2 tablespoons avocado oil (30 ml)

1 onion, chopped

4 garlic cloves, thinly sliced or chopped

4 carrots, peeled and cut into 1-inch rounds

2 stalks celery, sliced

1 ½ cup beef bone broth (350 ml)

4 sprigs thyme

Directions at marksdailyapple.com

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