Ingredients
  • 2-3 lb corned beef brisket
  • 3 c. beef broth
  • 4 cloves garlic crushed
  • 1 lb. small red potatoes cut in half
  • 2 c. carrots cut into 1-2" pieces
  • 1 head cabbage coarsely cut into large pieces
Instructions
  1. Remove corned beef brisket from packaging and rinse well. Remove seasoning packet (if included) and set aside. Discard any remaining juices from packaging.
  2. Place corned beef in Instant Pot, fatty side down and add beef broth and crushed garlic. Open seasoning packet and sprinkle evenly over the top. 
  3. Place lid on Instant Pot and seal. Set tab to "sealing". Push the "manual" setting, set to "high pressure" and increase time to 90 minutes. 
  4. When time is up, do a quick release. Remove lid and add potatoes, carrots, and cabbage. 
  5. Place lid back on Instant Pot, seal, and set to "manual" for 4 minutes on high pressure. 
  6. Do a quick release and remove vegetables from Instant Pot with slotted spoon. Carefully remove corned beef and serve, spooning some of the remaining liquid over the top.