Ingredients

The following ingredients have 4 Servings
  • 3-3.5 pound corned beef brisket (with seasoning packet)
  • 8 ounces lager beer
  • 2 tablespoons molasses
  • 2 tablespoons chopped garlic
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon each salt and black pepper
  • 2 large onions (sliced)
  • 2 pounds new potatoes
  • 1 pound baby carrots

Instruction

  • Season the corned beef brisket with the salt and black pepper.
  • Stir together the beer, molasses, garlic, Worcestershire and contents of seasoning packet and place in the bottom of the Instant Pot.
  • Add the rack, and place the corned beef on the rack with the fat cap side facing up.
  • Top with the onions.
  • Seal the cooker with the vent closed and cook on pressure manual/high for 75 minutes.
  • Use the quick release to vent off the steam.
  • When the steam subsides, open the cooker and top the corned beef and onions with the potatoes and carrots.
  • Seal the cooker with the vent closed and cook at manual/high pressure for 10 minutes more.
  • Use the quick release and when the steam subsides, open the cooker. leaving it on the warm setting.
  • Place the vegetables and beef on a platter and tent with foil.
  • Let the beef rest for about fifteen minutes.
  • Trim away the fat cap and slice the corned beef.
  • If your vegetables cooled down, put those in the liquid in the bottom of the cooker and use the saute function with the lid off to warm the liquid and vegetables.
  • I like serving my corned beef with grated horseradish.