Instant Pot Corned Beef & Cabbage

 

1 (3-pound) corned beef brisket, plus pickling spice packet or 1 1/2 T. pickling spice

1 medium onion, sliced

3 cloves garlic, chopped

1 (14.9 ounce) Guinness beer

1 cup beef broth

1 pound new potatoes

3 large carrots, cut into 3-inch pieces

1 head Savoy cabbage, cut into 2-inch wedges

Kosher salt and freshly ground pepper, to taste

2 T. whole grain mustard

2 T. chopped fresh parsley leaves

 

Rinse brisket with cold water and thoroughly pat dry. Place onion, garlic and pickling spice into a 6-qt Instant Pot®. Gently place brisket on top of the onion mixture. Top with beer and beef broth. Select manual setting; adjust pressure to high, and set time for 85 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove brisket from the Instant Pot®; keep warm. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot®. Stir in potatoes and carrots; top with cabbage. Season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage, garnished with mustard and parsley, if desired.