Drunken Brisket in a Pressure Cooker

I had defrosted a brisket but did not want cooking it to be an all day project. We were given a pressure cooker a few few years ago but I have been too nervous to try it out. 

I started by making a spice rub

           1 Tablespoon salt

           1 teaspoon pepper

           1/4 teaspoon paprika

           1/8 teaspoon cinnamon

           1/2 teaspoon mustard

           1/4 teaspoon chipotle

           1/2 teaspoon thyme

I put a little oil in the bottom of the pressure cooker. Then I browned the brisket on all sides, then removed it from the pot. I chopped 2 small onions and 12 cloves of garlic and sautéed them then put the meat back in the pot. 

While the meat was browning and the onions and garlic were cooking I mixed together the liquid to cook the brisket in

           1 bottle of beer, a stout, I used Magic Hat Heart of Darkness

           3/4 cup bourbon, I used Bulleit

           1/8 cup olive oil

           1/4 cup apple cider vinegar

           1/4 cup worcestershire sauce

           1/4 cup soy sauce

           1/4 cup brown sugar

           6 ounces tomato paste

           1 1/2 cups chicken broth

Then I added the liquid, made sure it was enough to cover the meat, then put the lid on the pressure cooker, locked it and set it to high pressure (# 2 setting) over medium heat and once the pressure indicator popped up set the timer for 50 minutes. When the timer went off I used the natural release method to release the pressure then removed the meat from the liquid. There is probably something cleaver I can do with the liquid I cooked it in so I saved the liquid in case I feel inspired...