Ingredients:
- 5 – 4 lb Corned Beef Brisket (Flat Cut)
- 1 packet Spice Packet (usually included with brisket)
- 4 cups Low-Sodium Beef Broth
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Brown Sugar (optional)
- 5 lb Yukon Gold Potatoes, small and quartered
- 4 large Carrots, peeled and cut into 2-inch chunks
- 1 small head Green Cabbage, trimmed and cut into 6 even wedges
- 2 Tbsp Unsalted Butter
- Coarse Sea Salt and Black Pepper, to taste
Instructions:
- Rinse the corned beef thoroughly under cold water to remove excess surface brine. Pat the brisket dry.
- Place the rinsed brisket in the Instant Pot liner. Pour in the beef broth, cider vinegar, and brown sugar. Sprinkle the contents of the included spice packet over the top of the brisket and into the liquid.
- Lock the lid, ensure the vent is set to Sealing, and cook on Manual/Pressure Cook (High) for 90 minutes.
- Once cooking is complete, allow a 15-minute Natural Pressure Release (NPR), then carefully turn the vent to release the remaining pressure (Quick Release, QR).
- Carefully use tongs to lift the corned beef out of the pot and place it on a large cutting board. Tent loosely with foil and allow it to rest while you cook the vegetables. Do not discard the cooking liquid (the pot liquor).
- Add the potatoes and carrots directly to the remaining pot liquor in the Instant Pot.
- Place the cabbage wedges on top of the potatoes and carrots. They should sit above the liquid line.
- Lock the lid, ensure the vent is set to Sealing, and cook on Manual/Pressure Cook (High) for 3 minutes.
- Immediately perform a Quick Release (QR) to prevent the vegetables, especially the cabbage, from turning mushy.
- Carefully remove the vegetables with a slotted spoon or tongs, placing them on a serving platter.
- Toss the hot vegetables with 2 tablespoons of butter, salt, and pepper.
- Find the grain of the rested meat, and use a sharp knife to slice the corned beef thinly against the grain. Arrange the sliced beef alongside the vegetables and serve.