Quick pressure cooker classic (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 lb corned beef brisket (with spice packet)
02 - 4 cups beef broth (or water)
03 - 1 onion, quartered
04 - 3 cloves garlic, minced
05 - 1 tablespoon pickling spices (optional, if not using the spice packet)

→ Vegetables

06 - 4 medium Yukon Gold potatoes, quartered
07 - 3 large carrots, cut into chunks
08 - 1 small head of cabbage, cut into wedges

# Instructions:

01 - Remove the corned beef brisket from its packaging and rinse it thoroughly under cold water. This helps remove excess brine and salt from the surface of the meat.
02 - Place the brisket in the Instant Pot with the fat side facing up. This allows the fat to render down through the meat as it cooks, keeping it moist and flavorful.
03 - Sprinkle the spice packet that came with the brisket (or 1 tablespoon of pickling spices) evenly over the meat. Pour in the beef broth or water until the brisket is mostly covered. Add the quartered onion and minced garlic around the sides of the meat.
04 - Secure the lid on the Instant Pot and make sure the valve is set to sealing position. Set to HIGH pressure for 90 minutes. This long cooking time ensures the tough brisket becomes tender.
05 - Once the cooking time is complete, allow the pressure to release naturally for 15 minutes. This helps the meat stay tender. Then perform a quick release for any remaining pressure.
06 - Carefully remove the corned beef from the Instant Pot using tongs and transfer it to a cutting board. Let it rest while you cook the vegetables.
07 - Add the quartered potatoes, carrot chunks, and cabbage wedges to the cooking liquid that remains in the Instant Pot. Secure the lid again and set to HIGH pressure for 5 minutes.
08 - When the vegetables are done, perform a quick release of pressure. Slice the rested corned beef against the grain into thin slices for maximum tenderness. Serve the meat alongside the vegetables with some of the flavorful broth ladled over everything.

# Notes:

01 - Always slice corned beef against the grain for the most tender texture.
02 - If you prefer firmer vegetables, reduce the pressure cooking time to 3-4 minutes.
03 - The cooking liquid makes an excellent base for soup if you have leftovers.

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