Ingredients:

  • 3.5 lb corned beef brisket with spice packet
  • 12 oz Guinness Extra Stout
  • 2 cups low-sodium beef broth
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 1 small head green cabbage, cut into 8 wedges
  • 1 lb red potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Rinse the corned beef brisket under cold running water to remove excess surface brine and pat dry with paper towels.
  2. Place the stainless steel trivet into the Instant Pot. Pour in the beef broth, Guinness, and Worcestershire sauce. Add the quartered onion, smashed garlic, and bay leaves to the liquid.
  3. Place the brisket on the trivet, fat-side up. Sprinkle the spice packet contents evenly over the meat.
  4. Lock the lid and set the steam release valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High for 85-90 minutes.
  5. Once the cooking cycle is complete, allow the pressure to release naturally for 15-20 minutes before venting any remaining steam.
  6. Remove the meat and trivet. Transfer the brisket to a cutting board and tent with foil. Add the potatoes, carrots, and cabbage wedges to the remaining liquid. Lock the lid and pressure cook on High for 3-5 minutes, followed by a quick release.
  7. Slice the corned beef against the grain and serve on a platter with the vegetables, garnished with fresh parsley.