Ingredients:

Instructions:

  1. Remove the corned beef from its packaging. Rinse the brisket thoroughly under cold water. Discard the provided spice packet.
  2. Pour the water/broth and cider vinegar into the bottom of the Instant Pot liner. Add the peppercorns and bay leaves.
  3. Place the trivet inside the pot. Place the rinsed corned beef (fat-side up) onto the trivet. Seal the lid and set the vent to 'Sealing'.
  4. Pressure cook on High Pressure for 80 minutes (for a 3–4 lb roast).
  5. Once the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 15 minutes. After 15 minutes, carefully quick-release any remaining pressure.
  6. Carefully remove the corned beef and place it on a cutting board. Tent loosely with foil to rest. Skim any excess fat from the cooking liquid remaining in the pot.
  7. Remove the trivet. Add the potatoes, carrots, and onions to the cooking liquid. Seal the pot again and cook on High Pressure for 5 minutes, followed by a Quick Release (QR).
  8. Stir the cabbage wedges and smashed garlic into the liquid. Cook on High Pressure for 2 minutes, followed by a Quick Release (QR).
  9. Slice the corned beef against the grain and serve immediately alongside the fork-tender vegetables.