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1
In pressure cooker, brown brisket in hot oil on all sides evenly, turning with long-handled fork or tongs.
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2
Remove meat and set aside.
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3
Saute onion, garlic, and sliced carrots in hot oil for 3 minutes, stirring and scraping bottom of cooker to loosen any browned particles of meat.
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4
Stir in broth, lemon juice, tomato paste, parsley and seasonings.
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5
Place rack in cooker; add meat.
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6
Secure lid.
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7
Over high heat, bring cooker to high pressure.
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8
Reduce heat to medium and cook for 50 to 55 minutes.
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9
Release steam according to manufacturer's directions.
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10
Remove lid.
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11
Stir potatoes and carrots into meat mixture.
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12
Secure lid.
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13
Over high heat, bring cooker to high pressure.
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14
Reduce heat to medium and cook for 9 minutes.
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15
Release steam according to manufacturer's directions.
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16
Remove lid.
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17
Transfer meat and vegetables to serving platter.
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18
Loosely cover to retain heat.
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19
Skim all but approximately 2 tablespoon liquid from cooker; strain this liquid through fine sieve and set aside.
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20
Heat cooker over low heat; stir in flour to make a smooth paste.
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21
Add sieved liquid; stir continuously until the sauce is smooth and thickened -- about 5 to 7 minutes.
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22
Remove skillet from heat; whisk in sour cream and horseradish until well blended.
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23
Slice brisket.
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24
Serve sauce with brisket and vegetables.
