To make this saucy shredded brisket, start by seasoning the meat. Generously rub the brisket pieces all over with kosher salt and black pepper, making sure each piece is well coated. Set aside.

Next, heat the avocado oil in a large pot over high heat. Once the oil is very hot, add the brisket pieces fat side down. Let them sear undisturbed for 5–6 minutes. Flip the brisket and sear the other side for another 5 minutes, again leaving it undisturbed. Once both sides are well seared, remove the brisket from the pot and set it aside.

Lower the heat to medium and add the diced carrots, onion, and sliced garlic to the same pot. Sauté for about 4 minutes, stirring occasionally, until the vegetables begin to soften and smell fragrant. Add the smoked paprika, dried thyme, ground black pepper, kosher salt, tomato paste, Worcestershire sauce, and beef broth. Stir well to combine everything, then let the mixture cook for 3–4 minutes.

Carefully transfer the vegetable and broth mixture to the Instant Pot. Add the seared brisket pieces back in, nestling them into the liquid. Squeeze the lime juice evenly over the top. Secure the lid, set the Instant Pot to high pressure, and cook for 1 hour and 40 minutes.

Once the cooking time is complete, perform a quick release. Remove the brisket and shred it as desired. Take the remaining liquid and blend it until smooth using an immersion blender or a regular blender. Serve the shredded brisket with the blended sauce poured over the top, garnish with chopped chives, and enjoy.