13-4 lbCorned Beef with Spice Mix (Found in the meat department of your Grocer)
4-5medium potatoes, cut into large wedges
6-8carrots, whole or halved
1/2 -1head of cabbage (I used 1/2 but depending on how many you are feeding, you may want to cook the whole head of cabbage)
water
salt and pepper
Instructions
Remove the corned beef from the packaging reserving the spice packet and wash thoroughly. Place in the Instant Pot liner. Add enough water to come up about half way on your beef. Place the lid on the pot and set the pressure on high and set for 45 minutes.
After 45 minutes, do a quick release and check for tenderness. I set for another 45 minutes with was ample time, but you will just have to determine. You want the beef to be fork tender.
When your beef is tender, remove from the instant pot to a platter and tent with foil. Add the carrots, potatoes and cabbage to the instant pot with the same water you used to cook the corned beef. Salt and pepper and set the Instant Pot for 8 minutes. After 8 minutes do a quick release and check for doneness. They should be done, but if not reset for another 2 minutes.
Slice your beef across the grain. This is very important, otherwise it will be stringy. Lay the beef on a serving platter and surround with your potatoes, carrots and cabbage. Ladle some of the juices over the meat and potatoes if you like. Enjoy!
Keyword brisket, dinner, Instant Pot, Instant Pot Corned Beef, lunch, main course, spicy