For the brisket:

2 pounds beef brisket
2 tablespoons olive oil, divided
Sea salt and Black pepper
1 large onion, thinly sliced
2 cups reduced-sodium beef broth
2 tsp taco seasoning
2 tsp liquid aminos or low sodium soy sauce
1 tsp minced garlic
Juice of a lime

For the tacos:

12 street size flour tortillas (or tortillas of choice)
Shredded Monterey Jack cheese or crumbled Cotija
Diced tomatoes
Fresh cilantro

Add oil and onions to inner pot and press the sauté button. Salt and pepper the brisket, then sear both sides in the onion and olive oil until brown.

In a small bowl mix together beef broth, taco seasoning, liquid aminos, minced garlic and lime juice – pour over brisket.

Lock the lid in place, seal and set to High Pressure, 55 minutes.

Transfer brisket to a bowl and shred with a fork. Place shredded meat back into the broth mixture – keep warm until ready for serve.
At serving – use a tongs to remove shredded meat from broth mixture and place into a small flour tortilla – top with cheese, tomato, cilantro and enjoy!