3-4 lb corned beef brisket, thawed, and the additional spice pack

4 cups water

1 small onion, chopped in big chunks

2 Tbsp minced garlic

1 small cabbage, cut into large wedges

3 cups baby carrots

2 lbs baby red potatoes, halved and quartered

pepper to taste


1. Start by adding the 4 cups of water, minced garlic, and onion to the instant pot. Then add corned beef brisket to the instant pot. I used the rack to keep the meat off of the bottom. Add the additional spice pack.

2. Close and lock the lid of the instant pot. Press the Meat/Stew button and set the timer for 90 minutes and make sure the vent is on seal. Once time is up, quick release pressure. Remove lid and take out corned beef. Place on platter and cover with foil to rest while cooking the vegetables.

3. Add the potatoes, carrots, and cabbage to the instant pot without discarding the liquid. Replace the lid and lock it. Press the Soup button and set the timer for 6 minutes. Once time is up, turn the valve to quick release pressure. Once steam has released, pull your vegetables out and place them on platter with corned beef.

4. Slice the corned beef and the meal is ready to serve.