Ingredients

• 1 large yellow onion, peeled and cut into 1/4-inch slices

• 6 large cloves garlic, chopped

• 4 sprigs fresh thyme

• 2 bay leaves

• 1 (3- to 4-lb.) package corned beef brisket, with seasoning packet

• 12 oz. lager-style beer

• 1 1/2 tsp. kosher salt, plus more to taste

• 1 lb. small red potatoes, cut in half

• 5 large carrots, peeled and cut into 2-inch pieces

• 1 small head green cabbage, cored and cut into 8 wedges

• Ground black pepper, to taste

• Mustard, for serving

Directions

1. Combine the onion, garlic, thyme, and bay leaves in an Instant Pot. Place the corned beef, fat-side up, on top of the onions; sprinkle with the seasoning packet. In a small bowl, combine the beer and 1/2 cup of water; pour around the beef.

2. Lock the lid into place, place the vent to sealing position, set the Instant Pot to high, and set the time to 1 hour 20 minutes. The Instant Pot will release some steam as it comes up to pressure, then it will seal automatically. 

3. When the cooking time is done, allow the Instant Pot to naturally vent for at least 10 minutes. Using a wooden spoon, carefully push the valve open to release the rest of the pressure. Carefully remove the lid. 

4. Move the corned beef to a carving board; tent with foil. Remove the cooking liquid from the Instant Pot, reserving 2 cups. Whisk the salt into the reserved liquid. While the meat rests, add the potatoes, carrots, and cabbage to the Instant Pot. Pour the reserved liquid over the vegetables. Lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 5 minutes. When the time is up, use a wooden spoon to carefully turn the steam valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam. 

5. Using tongs or a slotted spoon, remove the vegetables from the cooking liquid and place on a serving platter, seasoning with salt and pepper to taste. Cut beef against the grain, then serve with the vegetables and mustard.

Notes

How do you make corned beef and cabbage in an Instant Pot?

Start by adding a flavorful base to your Instant Pot: onions, garlic, thyme, and bay leaves. This eliminates the need to use a trivet (one less thing to clean!) and creates an aromatic cooking liquid (plus, melt-in-your-mouth onions) to complement your cured, salty corned beef.

And since it's no secret that a popular way to celebrate St. Patrick's Day is with a pint, a bottle of lager lends its crisp, sweet flavor to the braise. After adding the meat, fat-side up and sprinkled with its accompanying seasoning packet, pour the beer around the beef—you don't want to rinse off the beautiful spices! Set the Instant Pot to pressure-cook on high for 80 minutes and do not open or close the pressure cooker during this time. Let the meat cook completely before removing from the Instant Pot.

Because the vegetables need much less cooking time, cook them separately, while the meat rests. Remove all the cooking liquid from the pot; reserve 2 cups and season with salt. Place the vegetables nice and snug in the instant pot and add the reserved cooking liquid. Cover the pressure cooker and cook for five more minutes, until very tender. With that, you have a traditional Irish-American dinner that tastes like it took twice as long.