Ingredients
- 2 1/2 pounds corned beef brisket with spice packet
- 5 garlic cloves peeled
- 4 cups water
- 2 pounds petite red potatoes quartered
- 2 1/2 cups baby carrots
- 1 head green cabbage chopped into large wedges
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Rinse the corned beef brisket under cold water to remove excess salt. Place the brisket fat side up on a rack inside the Instant Pot. Add garlic, the spice packet, and water.
- Secure the lid and set the Instant Pot to high pressure for 90 minutes. After the cooking time, perform a quick pressure release and carefully remove the beef. Cover with foil to keep warm.
- Add the quartered potatoes, baby carrots, and cabbage wedges to the remaining liquid in the pot. Secure the lid again and cook at high pressure for 4 minutes. Perform a quick release once done.
- Slice the corned beef thinly against the grain. Place the meat on a serving platter. If needed, season the vegetables with salt and pepper; then move them to the platter and drizzle some cooking liquid on top, if desired. Garnish with parsley.
