Rub the outside of the roast with 2 teaspoons of salt and the black pepper.
Set your Instant Pot (IP) to SAUTE and add the olive oil.
Add the brisket to the pot , cut in half if needed to make it fit (if you do this you will need to brown in batches). Brown the meat on top and bottom, approximately 2-3 minutes per side. Once browned remove from the pot and set aside.
Add the onions, carrots, celery, and garlic to the pot and cook for 7 minutes, until the onions are tender.
Add the white wine and apple cider vinegar. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Make sure to get them all off so you don’t get a burn notice during cooking.
Press CANCEL to turn off the SAUTE function.
Add the beef broth, ketchup, brown sugar, Italian seasoning, salt, and paprika. Stir into the liquid.
Return the brisket to the pot placing it fat side up.
Lock the lid in place and turn the valve to SEALING. Set to cook on HIGH PRESSURE for 70 minutes.
When the timer goes off press CANCEL to stop cooking. Let the pot do a 20 minute natural release. Once done turn the valve to VENTING and release the remaining steam.
Unlock the lid and remove the brisket, placing it on a large platter and spoon the vegetables and juices over it.