Ingredients
Scale
- 1 large onion, cut into 1–2 inch chunks
- 2 large cloves garlic, smashed
- 12 ounces beer
- 14 ounces low sodium beef broth
- 1 cup water, only if needed
- 4 pound corned beef brisket flat with flavor packet
- 4 thick carrots, cut into 3 inch chunks
- 1 pound baby red skin potatoes
- 1 small head cabbage
Instructions
- Place onions and garlic in the pot.
- Add the brisket to the pot.
- Pour beer, broth, seasoning packet, and water over the brisket. Add more water if needed to cover.
- Secure the instant pot lid and set to Manual High Pressure for 90 minutes.
- Let pressure release naturally for 10-15 minutes, then quick release.
- Remove beef, slice it, and keep warm.
- Add vegetables to the pot with the liquid.
- Set instant pot to Manual High Pressure for 5 minutes.
- Quick release pressure and serve.
Notes
- Rinse corned beef before cooking if preferred.
- If the spice packet is missing, use a mix of peppercorns, mustard seeds, and bay leaves.
- For stovetop, simmer covered for 2.5-3 hours until tender.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 95 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Irish-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg