Ingredients

2-3 pound Corned Beef Brisket with spice/seasoning pack included in the packaging
1 medium onion (I used Spanish), peeled and cut into wedges
1 tablespoon crushed garlic
1 ½ cups (12 fluid ounces) of Guinness beer (or beef broth if you don’t want to use beer)
2 Idaho potatoes (1 pound in weight), peeled and cubed into 1-inch cubes OR 1 - 1/2 pounds baby potatoes, kept whole
4 large carrots, peeled and cut into 1 ½-inch lengths
1 head of cabbage, cut into 6 wedges

Instructions

Insert the trivet into the Instant Pot with the handles facing up. Add the onion and garlic so it’s resting on it.
Remove the corned beef brisket from the package, reserve the spice packet and rinse the meat thoroughly. Place the corned beef brisket on the trivet resting on the onions and garlic. You may either place it leaner side-up where it will be easier to rub on the seasonings OR you can place fattier side-up so the juices course through the meat while cooking. Either way is fine. Sprinkle the seasonings evenly on top of the brisket and around it in the pot. Pour in the beer around the edges of the Instant Pot (to keep the spices on the brisket in place).
Secure lid, select “Manual” or “Pressure Cook” High Pressure for 70 minutes (If you want it even more tender, go up to 90 minutes. 70 minutes will give it a GREAT flavor and nice firm, perfect texture). If cooking more then 3 lbs of corned beef, add an additional 5-10 minutes of cooking time per pound (based on the 70 minutes for 3 lbs, do 75-80 minutes for 4 lbs and so on).
When done, do a natural release of the pressure for 15 minutes, then finish with a quick release.
Using the trivet’s handles, remove the corned beef and place in a casserole dish and reserve 2 cups of the broth separately while leaving the rest of the broth in the pot. Brush the seasonings from the top of the brisket immediately (it will be more difficult to remove when it has cooled), discard and allow the brisket to rest.
Add the potatoes (on the bottom) and carrots (on top of the potatoes) and cabbage wedges (on top) to the Instant Pot. It’ll be packed to the brim, but it should work fine!
Secure lid and select “Manual” or “Pressure Cook” High Pressure for 3 minutes (it will take a good 10 mins or so to come to pressure).
While the veggies are in the pot, slice the corned beef brisket against the grain (make sure you use a good knife – the better the knife, the thinner the slice!) Take the 2 cups of the reserved broth (“au jus”) and pour it over the brisket in the casserole dish. Cover with tin foil to keep heat in and for the brisket to get really moist.
When the veggies are done, do a Quick Release and remove vegetables with a slotted spoon (and I suggest using tongs for the cabbage wedges).
Add the cabbage and veggies to the casserole dish and serve. The additional broth in the pot may be spooned over the meat to keep it moist.
Sláinte!

you loved Corned Beef, check out my acclaimed and to-die-for Katz’s-Style Pastrami!

If cooking more then 3 lbs of corned beef, add an additional 5-10 minutes of cooking time per pound.

AMAZING LEFTOVERS TIP!:The next day, if you want to make this a totally different dish, get some rye bread, reheat some corned beef and add some decent Russian Dressing and make an old school Jewish Deli-style corned beef on rye! To add even MORE bang, butter one side of each slice of the rye bread, add some sauerkraut and Swiss and grill in a frying pan to make it a KILLER Reuben – Watch the vid

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