1cupbaby carrots(or regular carrots peeled and cut into 3-inch chunks)
1smallgreen cabbagecut into wedges
Instructions
Combine Guinness, beef broth, and onion in the Instant Pot.
Remove corned beef from the package. Spread spices from the packet over the brisket along with the minced garlic.
Add brisket to the Instant Pot. Place lid in place and lock. Sent vent to sealing. Turn pot to the manual setting (high pressure) for 90 minutes. Once the cooking time is up, let the pot naturally release for 10 minutes. Then quick release any remaining pressure.
Remove brisket from Instant Pot. Use a slotted spoon to scoop out any solids and discard them. Cover brisket with foil to keep warm.
Add potatoes to the pot. Lock the lid in place, return vent to sealing, and cook on high pressure for 8 minutes. Quick release once the cooking time is up.
Add carrots and cabbage to the potatoes in the pot. Lock the lid in place, return vent to sealing, and cook on high pressure for 4 minutes. Quick release once the cooking time is up.
Slice corned beef and transfer to a serving platter. Use a slotted spoon to remove veggies from the pot and arrange them around the brisket. Serve warm.
Notes
You can turn the cooking liquid in the pot into gravy if you like. Strain and pour it into a fat separator. Make a roux with 2 tablespoons butter and 2 tablespoons flour in the Instant Pot on saute. Whisk together until smooth. Pour in 2 cups of the cooking liquid. Simmer until thickened.