1poundsmall to medium potatoes(new, russet, or gold - cut into 4ths)
1headgreen cabbage(cut into 6 to 8 large pieces)
Prep The Corned Beef. Rinse the corned beef with cool water. Pat dry with a paper towel. Place the trivet (that comes with the Instant Pot) in the inner liner pot of the Instant Pot with the handles up. Then place the corned beef brisket on top of the trivet with the fat side down. Make sure the handles of the trivet are still facing up after placing the corned beef on the trivet.
Add the Liquid. Pour in the chicken broth. (Can use an equal amount of water, beer, or beef broth instead if you choose.)
Add The Onions and Garlic. Add the two quartered onions, and the 4 peeled garlic cloves.
Add The Seasoning. Add 2 bay leaves.Sprinkle the entire contents of the seasoning packet (that came with the corned beef brisket) evenly all over the top of the corned beef.
Pressure Cook High Pressure 85 Minutes. Close the lid.Move the pressure release valve to the SEALING position. Press PRESSURE COOK and HIGH PRESSURE.Adjust the + and - buttons to set the cooking time to 85 minutes or 1 hour 25 minutes. (NOTE: The Instant Pot will display "On" for the time that the pressure cooking is coming up to pressure. This may take 10, 15, or 20 minutes to come up to pressure. When it reaches the correct pressure, it will beep and start counting down the pressure cooking time.)
Natural Release. After the Instant Pot has finished pressure cooking, it will beep 10 times and then it will display "L" and then the time will start counting up from zero. DO NOTHING. Let it release pressure naturally. This process may take 20 minutes.
Remove The Corned Beef and Bay Leaves. After the Instant Pot has released all the pressure and the pin has dropped, move the pressure release valve to the VENTING position, and carefully remove the lid, and then remove the corned beef brisket and place into a 2 quart casserole dish or other baking pan. Pour about 2 cups of broth from the Instant Pot over the corned beef. Cover the dish with the corned beef with foil and set aside. Also, remove the bay leaves from the Instant Pot and discard.
Add The Vegetables. Add the potatoes, carrots, and cabbage into the Instant Pot with the liquid and the onions.
Pressure Cook 3 Minutes High Pressure. After adding the vegetables, close the lid on the Instant Pot and move the pressure release valve to the SEALING position. Press the PRESSURE COOK or MANUAL button (depending on model) and adjust the + or - buttons up or down to set the time to 3 minutes.
Quick Release. After the Instant Pot has finished pressure cooking for 3 minutes, carefully do a quick release by moving the pressure release valve to the VENTING position. It may take 5 or 6 minutes to release the pressure. After the pressure is fully released and the pin has dropped, then carefully remove the lid.
Remove The Vegetables. Remove the vegetables and place on a serving platter with the corned beef.
Slice The Corned Beef. Slice the corned beef into thin slices against the grain. Serve the sliced corned beef with the cabbage, carrots and potatoes.
Recipe Tips and Tricks
Corned Beef Brisket Thickness And Cook Time. The thickness of the corned beef, rather than weight, will determine the cooking time. If your corned beef brisket is greater than 2" inches thick add 5 minutes for each 1/2 inch of thickness.
Quick Release Vegetables. The cabbage, carrots and potatoes cook very quickly and require only 3 minutes pressure cooking. Be ready to do a quick release as soon as the Instant Pot finishes pressure cooking. If you are not paying attention and let it do a natural release, the vegetables will overcook and can get mushy. I recommend setting an alarm, if necessary, in order to not delay a quick release.
Slicing the Corned Beef. Be sure to slice the corned beef against the grain to help it stay tender and juicy. If you slice it with the grain, the corned beef can be tough.