Step 1. Sprinkle brisket all over with salt, pepper and paprika. Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). …
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3 tablespoons Worcestershire sauce (choose kosher brands for Passover) In a Dutch oven or an oven-safe roasting pan, heat the oil over medium-high heat. Add the brisket and cook for 8 to 10 minutes, until the bottom is deeply browned and caramelized.
It's worth noting that there is no consensus at all on what should go into a Jewish braised brisket. I've seen recipes that call for orange juice, Coca-Cola, or lots of ketchup, and add-ins like figs and ginger. I keep mine incredibly simple, just tossing in some thyme and bay leaves for herbal aromatics, and leave it at that.
Do this until the meat is stuffed with garlic all over. Season both sides with salt and pepper and place the brisket in a large braiser, Dutch oven or rimmed baking dish (preferably metal) starting with the fat cap facing up and brown it in the oven, about 10 minutes per side.
Place the seasoned brisket into the pot and sear for 3 minutes per side. Remove with tongs and add the four slices of onion to the bottom of the pot. Place the brisket, fat side up on top of the onions. Whisk together the water, apple cider vinegar and ketchup. Pour around the brisket.