4lbcorned beef brisket3-4 lb flat cut*, with seasoning packet
3cupsbaby carrots
1lbbaby potatoescut in half
1small headgreen cabbagequartered
salt and pepper to tasteor seasoned salt
Instructions
Place onion wedges and garlic cloves into the Instant Pot then position rack on top. Add broth and beer. Place corned beef on the rack, sprinkle with seasoning packet.
Cook on high pressure for 90 minutes followed by a quick release. Remove beef and set aside to rest. Remove rack. Strain liquid, onion and garlic into a bowl. Discard onion and garlic.
Put 2 cups of the liquid back into the pot (we had 5 1/2 cups of liquid total after cooking the beef).
Add carrots, halved potatoes, and cabbage wedges. Season with salt and pepper to taste. Cook on high for 5 minutes, followed by a quick release.
While vegetables are cooking, slice brisket and arrange on a platter. Cover with foil until vegetables are ready.
Notes
Keep in mind that while the cook time is 90 minutes, an instant pot usually takes about 15-20 to come up to pressure before the cook time begins.
Beer adds depth and flavor, though you will not be able to taste it in the finished meal - similar to how you cook with wine. If you prefer not to use beer, you can substitute it with chicken or beef broth.
You will need a 3-4 lb flat cut corned beef brisket. We opt for flat-cut corned beef as it helps the instant pot cook it evenly into a tender juicy brisket. If your brisket slab is too large for the instant pot, you can cut it in half to fit while keeping the cook time the same.