Ingredients
Method
- Rinse the corned beef under cold water and pat dry. If your Instant Pot has a sauté function, heat 1 tablespoon of olive oil and sear the beef for 3 minutes per side to develop a light crust. Remove the beef and set aside.
- In the same pot, add the halved onion, smashed garlic, pickling spices, and bay leaves. Pour in the beer and enough beef broth or water to reach the 4-cup mark. Stir to scrape up any browned bits from the bottom of the pot.
- Return the corned beef to the pot, ensuring it is submerged at least halfway in the liquid. Secure the lid and set the Instant Pot to Manual/Pressure Cook (High) for 85–90 minutes.
- Once the cooking time is complete, allow for a 15-minute natural pressure release (NPR) to keep the beef juicy. Then carefully release any remaining pressure.
- Remove the beef and cover it with aluminum foil to keep it warm. Check the liquid levels in the pot, ensuring there are about 2–3 cups remaining. Add the peeled carrots, potatoes, and cabbage wedges. Secure the lid again and cook on High Pressure for 3–5 minutes, then do a Quick Release.
- Remove the vegetables with a slotted spoon and slice the corned beef against the grain into 1/2-inch thick slices. Serve with the vegetables and a ladle of the hot broth.
Notes
The high-pressure cooking method locks in moisture, infuses the brisket with aromatic beer and spices, and preserves a flavorful broth for a perfectly balanced meal.
