Ingredients:

  • 3.5 lb corned beef brisket with spice packet
  • 3 cups low sodium beef broth
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 tablespoon apple cider vinegar
  • 1 lb baby red potatoes
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 small head green cabbage, cut into 8 wedges
  • 0.5 teaspoon black pepper

Instructions:

  1. Remove the corned beef from packaging and rinse thoroughly under cold water to remove excess surface brine.
  2. Place the trivet inside the Instant Pot. Add the onion, garlic, spice packet, beef broth, and apple cider vinegar. Place the brisket on the trivet, fat-side up.
  3. Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook (High) and set the timer for 80 minutes.
  4. Allow the pressure to release naturally for 20 minutes before manually releasing any remaining pressure. This ensures the meat remains juicy.
  5. Carefully remove the brisket and trivet to a platter; tent with foil. Add potatoes and carrots into the cooking liquid, then lay the cabbage wedges on top.
  6. Lock the lid and set to Manual/Pressure Cook (High) for 4 minutes. Perform a Quick Release immediately when finished.
  7. Slice the brisket against the grain and serve with the vegetables and a ladle of the cooking liquid.