Ingredients:

  • 3-4 lb flat cut corned beef brisket with spice packet
  • 2 cups Water or Beef Broth
  • 1 packet pickling spice
  • 1 large onion, quartered
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 5 lb Yukon Gold Potatoes, halved or quartered
  • 1 medium head cabbage, cut into 8 wedges
  • 1 tsp whole black peppercorns (optional)
  • 1 tbsp Apple Cider Vinegar

Instructions:

  1. Prepare the Liquid Base: Pour the water/broth into the Instant Pot liner. Add the pickling spice packet, optional peppercorns, and apple cider vinegar. Stir briefly.
  2. Position the Beef: Place the trivet inside the liner. Place the corned beef, fat-side up, directly onto the trivet.
  3. Pressure Cook (Phase 1): Seal the lid, set the vent to Sealing. Select Manual/Pressure Cook on High Pressure for 75 minutes (for a 3-4 lb roast).
  4. Natural Pressure Release (NPR): Once cooking is complete, allow for a Full Natural Pressure Release (NPR)—this takes 15–20 minutes. Once the float valve drops, manually vent any remaining steam.
  5. Remove Beef & Liquid: Carefully lift the corned beef out and place it on a cutting board. Tent loosely with foil to rest. Pour the cooking liquid through a fine-mesh sieve into a bowl; discard the spices. Measure out about 1.5 cups of the strained liquid back into the Instant Pot.
  6. Cook Vegetables (Potatoes/Carrots): Place the potatoes and carrots into the strained liquid in the Instant Pot liner. Seal the lid again, vent to Sealing. Cook on High Pressure for 4 minutes. Allow for a 10-minute NPR, then quick release the remainder.
  7. Cook Cabbage: Remove the potatoes and carrots and set aside. Add the cabbage wedges directly into the remaining liquid in the pot. Seal the lid again, vent to Sealing. Cook on High Pressure for 2 minutes. Allow for a 5-minute NPR, then quick release.
  8. Slice and Serve: Slice the corned beef against the grain into thin strips. Arrange the beef, cabbage, and root vegetables on a platter for serving.