St. Patrick's is the day for traditional Irish foods and this recipe for corned beef and cabbage is so easy to make, it's great for feeding a large group and cold corned beef on dark bread with mustard makes a hearty next-day sandwich.
Wash the brining solution off the corned beef brisket and then pat it dry with paper towels.
Place the onion slices on the bottom of the instant pot to keep the corned beef from touching the bottom of the pot during cooking.
Place beef in the pot on top of the onion pieces and cover the top of the meat with the tablespoon of brown sugar and the pickling spice seasoning from the packet.
Pour one cup of beef broth and one cup Guinness beer down the side of the Instant Pot so you do not wash the sugar and spices off the meat and add the garlic cloves to the pot.
Secure the lid, making sure the pressure vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 90 minutes for a tender sliceable corned beef.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Remove corned beef to a cutting board and cover with foil to rest, reserving juices.
Remove 1 to 2 cups (about half) of the remaining liquid leaving the onion and garlic in the pot along with about half of the reserved juices. This is to keep the cabbage from too much juice contact but if you like your cabbage really soft this step is optional.
Place the vegetables into the pot with the reserved juices - potatoes on the bottom, then carrots and finally the cabbage on top. Generally the cabbage should not be covered by the liquid
Secure the lid, making sure the vent is closed. Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot to cook for 5 minutes.
When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
Slice the corned beef against the grain and serve over the vegetables.