3PoundsCorned Beef Brisket Plus Included Spice Packet
1Yellow Onionpeeled and quartered
2Whole Garlic Cloves
Press Saute button on instant pot. Place olive oil in the bottom of the pot and allow it to heat for 2 minutes. Place corned beef in the bottom of the pan and sear until browned on all sides, about a minute and a half per side. Then turn the instant pot off.
Sprinkle the included spice packet, whole peppercorns and bay leaf over the browned meat. Add in the onion and garlic and beef broth. Place lid on and seal. Press Manual button and adjust time to 90 minutes. Let cook.
Once it is cooked, let the steam natural release for about 20 minutes. Remove lid and remove the corned beef. Slice or shred and serve immediately.
Leftovers can be stored in the refrigerator in an airtight container for 5-6 days, or in the freezer for up to 2 months.
OPTIONAL DIRECTIONS TO ADD VEGETABLES:
You will need one pound of baby potatoes, and one head of cabbage cut into wedges.
Once you remove the brisket from the pot, add the vegetables and cook on manual, high pressure for 4 minutes.
Quick release the pressure. Use a slotted spoon to remove the vegetables and serve with the beef.