Ingredients

The following ingredients have 10 Servings
  • 3-4 lb corned beef brisket
  • Spice packet
  • 2 garlic cloves (minced)
  • 3-4 sprigs thyme
  • 2 cups beef broth
  • 12 oz dark beer
  • 1 onion (cut in chunks)
  • 4 potatoes (cut in eighths)
  • 4-6 large carrots (cut in large chunks)
  • Garnish: parsley (optional)

Instruction

  • Place corned beef in bottom of Instant Pot.
  • Sprinkle spice packet on top.
  • Add minced garlic and sprigs of thyme.
  • Pour in beef broth and dark beer.
  • Cover and seal. Cook on high pressure for 75 minutes for 2 lbs., 80 minutes for 3 lbs. and 85 minutes for 4 lbs.
  • When cycle has completed, let pressure release naturally for 15 minutes then do a quick release.
  • Remove corned beef and set aside. Cover with foil to keep warm.
  • Add onion, potatoes and carrots to broth.
  • Cover and seal and cook on high pressure for 4 minutes.
  • Cover valve with a paper towel and do a quick release.
  • Slice corned beef and place on serving plate with potatoes and vegetables around it. Top it with a little of the broth.