Ingredients:

  • 3.5 lb corned beef brisket, flat cut
  • 1 tbsp pickling spice
  • 2 bay leaves
  • 2 cups low-sodium beef bone broth
  • 1 cup Irish stout
  • 4 cloves garlic, smashed
  • 1 large yellow onion, quartered
  • 1 lb baby Yukon Gold potatoes
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 small head green cabbage, cut into 8 wedges

Instructions:

  1. Remove the brisket from packaging and rinse thoroughly under cold running water for at least 2 minutes to remove excess surface nitrates and sodium.
  2. Place the wire trivet into the Instant Pot. Pour in the beef bone broth and Irish stout. Add the smashed garlic, quartered onion, pickling spice, and bay leaves to the liquid.
  3. Place the rinsed brisket onto the trivet. Lock the lid and set the valve to the sealing position.
  4. Select Pressure Cook (High) and set the timer for 85 minutes.
  5. Once the cooking cycle finishes, allow the pot to perform a Natural Pressure Release (NPR) for 15 minutes to allow the muscle fibers to relax.
  6. Remove the brisket from the pot, place on a cutting board, and tent loosely with foil to rest.
  7. Submerge the baby potatoes, carrots, and cabbage wedges into the hot braising liquid. Lock the lid and Pressure Cook (High) for 4 minutes.
  8. Perform a Quick Release of the steam. Slice the rested brisket against the grain and serve immediately with the pressure-cooked vegetables.