Ingredients:

  • 3.5 lbs corned beef brisket (flat or point cut, with spice packet)
  • 1 large yellow onion, peeled and quartered
  • 4 cloves garlic, smashed
  • 2 cups beef broth
  • 2 cups water
  • 1 tbsp pickling spice
  • 1 tbsp brown sugar
  • 1 lb red potatoes, halved or quartered
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 small head green cabbage, cut into 6–8 thick wedges

Instructions:

  1. Rinse the corned beef brisket thoroughly under cold water to remove excess brine. Pat dry with paper towels.
  2. Place the quartered onion and smashed garlic at the bottom of the Instant Pot. Insert the stainless steel trivet over the onions.
  3. Place the brisket on the trivet, fat-side up. Sprinkle the spice packet and brown sugar directly onto the meat.
  4. Pour the beef broth and water into the pot until the liquid reaches about halfway up the side of the meat.
  5. Seal the lid and set to High Pressure for 85–90 minutes.
  6. When the timer finishes, allow a Natural Pressure Release (NPR) for 15–20 minutes. Vent any remaining steam manually.
  7. Carefully remove the brisket to a cutting board and tent loosely with foil to keep it warm.
  8. Add the potatoes, carrots, and cabbage wedges to the cooking liquid in the pot.
  9. Reseal the lid and cook on High Pressure for 3–5 minutes, followed by an immediate Quick Pressure Release (QPR).
  10. Slice the corned beef against the grain into thin strips and serve on a platter with the cooked vegetables.