Braised Brisket with Tzimmes

SLICES OF RICH, tender brisket cloaked in a velvety gravy are already the star of any holiday table they grace, but you can make your brisket dinner next-level delicious by adding tzimmes, a traditional Ashkenazi Jewish dish of root vegetables and dried fruit (see “All About Tzimmes”), to the mix: Earthy carrots and sweet potatoes plus jammy prunes add sweetness that perfectly balances an unctuous, beefy braise. An Instant Pot is an ideal vessel for the job, since the pressure-cooking function tenderizes brisket in a fraction of the time (see “How Does an Instant Pot Work?”).

To start, pick up a flat-cut brisket (see “One Brisket, Two Cuts”) and trim any extra-thick patches of fat cap. Then halve the meat lengthwise (to create narrower pieces that fit in the pot