Brisket Tacos

1: Make the sauce by combining the first 6 ingredients.

2: Trim excess fat from brisket and cut into 3 chunks, season with salt and pepper.

3: Using sauté setting on your Instapot, add 2 tbsp oil and sear the brisket (3 mins per side).

4: Turn Instapot to 'off'. Pour the sauce over the brisket and stir.

5: Lock lid, press 'manual' and cook for 60 mins.

6: Prep your toppings by sautéing veggies.

7: Trim celery root (if using) and thinly slice; grill both sides.

8: When cook time is complete, release the pressure manually turning the valve.

9: Transfer brisket to a bowl and shred.

10: Ladle about 1 cup of the remaining juice over the meat and toss to coat.

11: With the remaining liquid, set the Instapot to sauté and bring to a rapid boil, until the gravy thickens. Remove from heat and use for serving.

12: Assemble tacos and enjoy!