Ingredients

The following ingredients have 4 Servings
  • 4-5 lbs. flat corned beef brisket ((with seasoning packet))
  • 5 garlic cloves, (smashed)
  • 2 cups beef broth
  • 1 beer ((ale or other non-bitter beer))
  • 1 bay leaf
  • 1/2 tsp. crushed red pepper
  • 1 head cabbage
  • 1 lbs. carrots
  • 1 lbs. small white potatoes

Instruction

  • Remove corned beef from package and rinse thoroughly to remove excess salt and brine.
  • Place in the Instant Pot on the steamer rack, fat side up. Rub the seasoning packet on the top and place crushed garlic cloves on top.
  • Place the garlic cloves, bay leaf and crushed red pepper on the corned beef. Pour the beer and stock over the top.
  • Pressure cook on high for 90 minutes. Let the pressure release naturally for 15 minutes then use the quick release to release any remaining pressure.
  • Remove from Instant Pot, let cool for 10-15 minutes then slice.
  • While your beef is cooling, strain the liquid to remove the peppercorns and seasoning and place it back in the Instant Pot.
  • Place the cabbage, carrots, and potatoes in the Instant Pot and pressure cook on high for 5 minutes. 
  • Use the quick release to release the pressure. Place the vegetables and sliced corned beef on a plate, drizzle it with some of the cooking liquid, and serve with whole grain mustard.