Servings: 6

3 lb flat- or first-cut brisket, well- trimmed 3 lb flat- or first-cut brisket, well- trimmed
1 T coarsely ground black pepper or crushed peppercorns 1 T coarsely ground black pepper or crushed peppercorns
1 T oil 1 T oil
1 Medium yellow onion, chopped 1 Medium yellow onion, chopped
6 T orange marmalade 6 T orange marmalade
2 T soy sauce/Tamari 2 T soy sauce/Tamari
3/4 C beef broth ¾ C beef broth

Coat the brisket in pepper and set aside. Heat the oil on sauté setting. Add beef and brown well on both both side, 3 to 4 minutes per side. Transfer meat to a cutting board.
Add the onion to the pot; cook until translucent, about 4 minutes,  Stir in the marmalade, tamari, and broth until marmalade dissolves. Return brisket to the pot.
Lock lid in place.  Cook at high pressure for 80 minutes.
Reduce pressure naturally, about 30 minutes.
Open pot and remove brisket.  Defeat the sauce in the cooker and then bring to a boil on the sauté setting, stirring often until sauce has reduced to a thick glaze, about 5 to 7 minutes.  Carve the brisket agains the grain into ¼" slices and serve with sauce on the side.

Don't use chunky marmalade.  Don't use chunky marmalade.