Trim the excess fat from the brisket using a sharp knife of kitchen shears.
Turn the Instant Pot on to SAUTÉ and allow it to heat up for 3-4 minutes. Season the brisket on both sides. Pour in olive oil and place brisket down and sear on each side for 3-4 minutes.
Remove it from the Instant Pot and pour in the broth. Deglaze the bottom of the Instant Pot to get all of the bits up off the bottom to help continue to flavor the brisket when cooking. This also helps the Instant Pot not get a burn notice because something stuck to the bottom.
Turn off SAUTÉ and return the brisket to the Instant Pot. Turn on MANUAL to 45 minutes, making sure the valve is turned closed. Allow the Instant Pot to NATURALLY RELEASE and the remove. Tent the brisket for 5-10 minutes which will allow the juices to stay inside the meat.
Serve alone, with BBQ sauce, on big crusty buns, in sliders, make brisket grilled cheese, load up baked potatoes or make a heaping pile of nachos. Make this as a base recipe for meal prep recipes.
Storage: Store any of the beef you don't eat right away in the fridge in proper containers. This brisket is a great leftover, and reheats nicely. Freezer Friendly: If you don't want to eat it all right away, freeze it. Just place in vacuum sealed bags or airtight container and freeze for up to 3-4 months. Thaw in the fridge overnight and then reheat as you would like. Deglaze Pot: Make sure you deglaze the bottom of your pot once you are done searing. Otherwise, you will get a burn warning. To deglaze, pour in your beef stock, take a wooden spoon and scrape the stuck on bits in your pot. Trim that brisket: Remove excess fat so your steak seasoning really adheres to the meat.Let the brisket rest: Place it on a plate, tent with foil and allow it to cool.