Place brisket in 6 quart Instant Pot. Add the celery salt, garlic powder, pepper, tomato sauce and liquid smoke in the Instant Pot.
2
Seal and press Manual for 70 minutes. Once finished select Natural Release. Open and remove brisket onto a cutting board. Slice into ΒΌ inch thick slices, cutting across the grain.
3
Store extras in an airtight container in the fridge for up to 5 days. To reheat, place into a lightly greased skillet over medium heat for 5 minutes or until heated through.