Braised Brisket with Carrots & Prunes

Pat brisket dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in an electric pressure cooker on Sauté mode. Add the brisket and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a clean plate.

Add onion, carrots, garlic, ginger, coriander and cumin to the pressure cooker and cook, stirring often and scraping up any browned bits, until the vegetables start to soften, about 4 minutes. Stir in broth, prunes, raisins and tomato paste. Nestle the brisket into the sauce.

Close and lock the lid. Cook on high pressure for 1 hour. Let the pressure release naturally for 15 minutes. Release the remaining pressure manually. Remove lid.

Transfer the brisket to a clean cutting board. Stir the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into the sauce. Thinly slice the brisket against the grain and serve with the sauce.