Corn Beef

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 cups of Guinness beer (or beef broth if you don’t want to use beer)
1/2 cup pickle juice
2 Idaho potatoes (1 pound in weight), peeled and cubed into 1-inch cubes
4 large carrots, peeled and cut into 1 ½-inch lengths
1 head of cabbage, cut into 6 wedges

Directions:
1. Insert the trivet into the Instant Pot. Add the onion and garlic to the Instant Pot distributing it evenly on the bottom
2. Remove the corned beef brisket from the package, reserve the spice packet and rinse the meat thoroughly. Place it in the Instant Pot on the trivet with the handles facing up. Place the brisket on the trivet. 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)
3. 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…)
4. When done, do a natural release of the pressure for 15 minutes, then finish with a quick release
5. 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
6. 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!
7. 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)
8. 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
9. 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)
10. 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

by: Breeann Barnes