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1
Heat 2 tablespoons oil in the cooker.
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2
Over high heat, brown the meat well on both sides, lifting it up frequently with tongs or spatula to prevent sticking.
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3
Add additional fat if needed.
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4
Set aside.
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5
(Don't be concerned if the brisket has to be squeezed against the sides of the pot; it will shrink considerably during cooking.)
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6
In the oil remaining in the cooker, saute the celery, carrot, and onion for 3 minutes, stirring occasionally and taking care to scrape up any browned bits of meat or vegetable sticking to the bottom of the pot.
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7
Add the beef stock, water, cinnamon, nutmeg, and allspice.
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8
Submerge the rack into this mixture, and place the meat on it with the fat side facing up.
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9
Lock the lid in place and over high heat bring to high pressure.
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10
Adjust the heat to maintain high pressure and cook for 55 minutes.
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11
Let the pressure drop naturally, about 10 to 15 minutes.
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12
Remove the lid, tilting it away from you to allow any excess steam to escape.
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13
If the brisket is done, you should easily be able to pry a small chunk of meat from one end with a fork.
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14
If it is not sufficiently tender, lock the lid back into place and return to high pressure for another 10 to 15 minutes.
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15
If time permits cool to room temperature and refrigerate brisket and gravy overnight.
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16
Remove any congealed fat and return the gravy to the cooker.
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17
About 20 minutes before serving, stir in enough cider to equal approximately 2 cups.
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18
Add the sweet potatoes, parsnips, and prunes.
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19
Lock the lid in place and over high heat bring to high pressure, adjust heat and cook for 3 minutes.
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20
Quick release the pressure.
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21
Add salt and pepper.
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22
Cut the brisket into slices on the diagonal, place in the cooker, and spoon gravy and vegetables on top.
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23
Cover but do not lock.
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24
Cook over medium heat just until the meat is warmed throughout.
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25
Arrange on a platter and surround with the vegetables.
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26
Pour gravy on top.
