INSTANT POT CORNED BEEF AND CABBAGE

Ingredients
▢3 pound corned beef brisket
▢1 Seasoning Packet or 1 tablespoon pickling spices
▢1 large onion sliced
▢5 cloves garlic crushed
▢1 cup stout beer such as Guinness
▢1 tablespoon brown sugar
▢1 cup beef broth
▢1 pound small red potatoes cut in half
▢1 pound baby carrots
▢½ head green cabbage cut into 2-inch wedges
▢Salt and Pepper to taste

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Instructions
Rinse brisket with cold water and thoroughly pat dry.
Place onion slices into a 6 or 8 quart Instant Pot. Place brisket on top of the onion mixture. Sprinkle with brown sugar, garlic, and pickling spices. Pour in beer and beef broth.
Select manual/pressure cook setting on high pressure. Set cook time for 85 minutes.

Once cook time has elapsed, let the pressure release naturally for 15 minutes. Then do a quick release of any remaining pressure.
Remove brisket from the Instant Pot and place on serving platter. Cover with foil to keep warm.
Remove onions from pressure cooker using a slotted spoon. Drain off all but 2 cups cooking liquid in the Instant Pot.
Stir in potatoes and carrots and top with cabbage. Season with salt and pepper, to taste.
Cook on high pressure for 5 minutes. Once cook time has elapsed, let pressure release naturally for 5 minutes then do a quick release of any remaining pressure.
Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage.
Equipment Needed
Electric Pressure Cooker (6 or 8 quart)

Notes
Brisket Choice: This recipe works with both a flat cut or point cut, and no changes to time need to be made. The flat cut is leaner, while the point cut is more marbled.
Beer: Feel free to use any dark stout beer you like, or beef stock if you do not drink beer. The beer adds a great amount of flavor but is not necessary.
Pickling Spices: Most packaged corned beef brisket comes with a pickling spice blend. If yours does not, you can use 1 tablespoon of generic pickling spices.

Gluten-Free Corned Beef and Cabbage: If you want this to be a gluten-free meal, check your corned beef label carefully to be sure the brisket and seasoning packet does not contain gluten. And use an additional 1 cup beef stock in place of the stout beer.
Potatoes: You can use red potatoes, russet potatoes, or new potatoes. Cut your potatoes into 2-inch chunks or leave whole if using baby potatoes.
Leftovers will store in the refrigerator for up to 3 days. You can freeze the leftover corned beef brisket for up to 3 months.
Please be sure to refer to Instant Pot High Altitude Conversion if needed.