¼cupMontreal Steak Seasoninguse only enough to cook
3tbspbeef bouillonI used Better than Bouillon
½ cup water
Coat the brisket in Montreal Steak Seasoning, and set aside.
Slice the onion, and put in the Instant Pot. Add the water, and the beef bouillon. Set to saute.
Insert the rack in the pressure cooker, and then add the brisket on top. Close the lid, and cook on high (normal) pressure for 70 minutes, and follow with a full natural pressure release (about 30 minutes for my 6-quart).
Remove brisket and rack from Instant Pot and set to the side on a plate. Make a cornstarch slurry in a small bowl with the cornstarch and water. Set the pressure cooker to saute, and once bubbling add the slurry to thicken. If you would like it thicker then add another round to the pot.
Slice the brisket, and serve with gravy. Serve immediately or store in an airtight container for up to one week.