Prep Time::30 mins
Cook Time:: 1 hr 55 mins
Additional Time::10 mins
Total Time:: 2 hrs 35 mins
Servings::12
Ingredients
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2 cups water
1 (12 fluid ounce) can or bottle dark beer (such as Guinness)
4 cloves garlic, minced
1 (3 pound) corned beef brisket with spice packet
1 cup brown sugar
10 medium baby red potatoes, quartered
4 large carrots, peeled and cut into matchstick pieces
1 medium onion, peeled and cut into bite-sized pieces
½ head cabbage, coarsely chopped
Directions
Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot). Place trivet inside.
Rub all sides of brisket with brown sugar. Place on the trivet and sprinkle spice packet on top. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet.
Cover brisket with aluminum foil; let rest for 15 minutes.
Meanwhile, remove the trivet from the pot. Place potatoes, carrots, onion, and cabbage in the bottom of the pressure cooker. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve vegetables with rested brisket.
From the Editor
Please note the differences in ingredient amounts and yield, as well as the use of a coleslaw mix instead of cabbage and carrots, when using the magazine version of this recipe.