Sear the beef: Turn on your Instant Pot, set it to the ‘Sauté’ program, and wait for it to heat up. Add 2 tbsp olive oil and 28 oz beef. Sear for 5 minutes, flipping halfway through to brown on both sides. Transfer to a plate and set aside.

Sweat the onions: Add 4 oz chopped onions to the pot and cook for 2 minutes or until translucent, stirring constantly.

Wake the spices: Add 1 tsp thyme, 1 tsp paprika, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp gravy mix, 1/2 tsp salt, 1/2 tsp pepper, 2 tbsp red wine vinegar, and 1/2 tsp brown sugar. Stir for 30 seconds to wake the aroma.

Cook the brisket: Put the seared beef back in the pot. Reserve 2 tbsp chicken broth in a small bowl. Pour the remaining chicken broth into the pot. Cover with the lid and turn the valve knob to ‘Sealing Position’. Set your device to the ‘Meat Stew’ program and cook for 65 minutes.

Add vegetables: Carefully turn the valve knob to release the steam. Add 12 oz potatoes and 8 oz carrots to the pot. Cover and set your device to cook for another 20 minutes.

Reduce the sauce: Remove the beef, potatoes, and carrots from the pot, put them onto a plate, and set aside. Set your device to the ‘Sauté’ program and cook for 10 minutes or until the sauce is reduced, stirring occasionally.

Thicken the sauce: Mix 2 tsp cornstarch and the previously reserved 2 tbsp chicken broth together. Add this to the sauce, stir for 1 minute, and turn the Instant Pot to ‘Keep Warm’ setting.

Garnish and serve: Cut the brisket into thick slices. Arrange the brisket, potatoes, and carrots on a serving plate. Sprinkle with freshly chopped parsley and serve.