Ingredients:

  • 3-4 lbs corned beef brisket (with seasoning packet, if available)
  • 4 cups beef broth (or water)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 4 medium potatoes, cut into quarters
  • 1 small head of cabbage, cut into wedges
  • 1 medium onion, quartered

Instructions:

  1. Rinse corned beef under cold water to remove excess salt. Pat dry.
  2. Turn the Instant Pot to 'Sauté' mode. Add beef broth, mustard, and vinegar, stirring to combine.
  3. Place the corned beef into the pot, fat side up. Add the seasoning packet if included.
  4. Seal the lid. Set to 'Manual' or 'Pressure Cook' on high for 90 minutes.
  5. While beef cooks, prepare carrots, potatoes, onion, and cabbage.
  6. Once cooking time is up, perform a quick release of the pressure.
  7. Open lid carefully. Add carrots, potatoes, and onion around the beef. Close lid and cook on high pressure for an additional 10 minutes.
  8. Perform quick release again. Add cabbage wedges and cook for 3-4 minutes more on high pressure.
  9. Let beef rest for at least 10 minutes before slicing against the grain. Serve with veggies.