Ingredients

The following ingredients have 4 Servings
  • 3-4 pound corned beef brisket
  • 1 head green cabbage (chopped into 5-6 chunks)
  • 3 cups baby carrots
  • 2-3 cups low-sodium chicken stock (I used 3)
  • 2-3 garlic cloves (chopped)
  • 1/2 onion (sliced)

Instruction

  • Place the trivet in the Instant Pot. This is the metal component that comes with the Instant Pot
  • Add the corned beef, chicken stock, and garlic to the pot.
  • Place the lid on the Instant Pot and seal. Cook for 90 minutes on Manual > High-Pressure Cooking.
  • Do not perform a quick release when the Instant Pot indicates it is finished. Allow the steam to release naturally for 10 minutes.
  • Release the steam. Open the pot and remove the beef. Set aside.
  • Keep the liquid from the beef in the pot. Add the sliced onions, carrots and cabbage to the pot. Cook for 5 minutes on Manual > High-Pressure cooking.
  • Quick release the steam when the pot indicates it is finished.
  • Serve the corned beef with the cabbage and carrots.