Ingredients:

  • 5 kg (3–4 lb) Corned Beef Brisket (Flat cut preferred, including the provided spice packet)
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, smashed
  • 1 litre (4 cups) Low-Sodium Beef Broth (or Chicken Broth)
  • 250 ml (1 cup) Water, plus more if needed
  • 60 ml (1/4 cup) Apple Cider Vinegar
  • 2 Bay Leaves
  • 1 Tbsp Black Peppercorns
  • 6 Medium Carrots, peeled and chopped into 5 cm (2 inch) chunks
  • 1 kg (2 lb) Small Red Potatoes or Baby Potatoes, halved (or quartered if large)
  • 1 medium head Green Cabbage, cut into 6–8 sturdy wedges

Instructions:

  1. Rinse the brisket thoroughly under cold water to remove excess curing salt. Pat the beef dry with paper towels. Rub the seasoning packet (provided with the brisket) evenly over the meat.
  2. Place the metal trivet inside the Instant Pot. Add the onion, smashed garlic, bay leaves, and peppercorns to the bottom of the pot.
  3. Pour in the beef broth, water, and apple cider vinegar. Add more water if necessary to ensure the liquid meets the minimum requirement and covers about 75% of the brisket.
  4. Place the seasoned brisket, fat-side up, on the trivet.
  5. Secure the lid, ensure the vent is set to Sealing, and cook on Manual/Pressure Cook (High) for 85 minutes.
  6. Once cooking is complete, allow a Natural Pressure Release (NPR) for 15 minutes. This slow release is vital for meat tenderness. After 15 minutes, manually release any remaining pressure (Quick Release).
  7. Carefully remove the brisket using the trivet handles or tongs and transfer it to a cutting board. Wrap it loosely in foil and let it rest for at least 10 minutes.
  8. Add the carrots and potatoes to the liquid remaining in the pot. Secure the lid and cook on Manual/Pressure Cook (High) for 4 minutes.
  9. Perform a Quick Release (QR) and open the pot. Add the cabbage wedges, gently pushing them down into the liquid.
  10. Secure the lid again. Cook on Manual/Pressure Cook (High) for 1 minute (or 0 minutes if preferred). Immediately perform a Quick Release (QR) to stop the cooking process.
  11. Slice the rested corned beef against the grain (perpendicular to the muscle fibres). Serve the sliced beef immediately with the vegetables and a generous drizzle of the pot liquor (broth).