In case anyone would like to duplicate the corned beef and cabbage dinner I made in the Instant Pot, I took the time to write it up in a recipe friendly format.
It is a combination of my favorite crockpot recipe for flavoring, and a couple of Instant Pot recipes for time and technique.
Feel free to ask questions, if anything is unclear.
Instant Pot Corned Beef and Cabbage
3 lb uncooked corned beef brisket, flat cut*
1 onion, quartered
2 cloves fresh garlic, minced
2 cups chicken broth
3/4 cup malt vinegar
12 oz Irish stout (Guinness works great) or dark ale
1 tsp mustard seed**
1 tsp coriander seed**
1 tsp black peppercorns (whole)**
1 tsp dill seed**
1 tsp allspice (whole)**
1 bay leaf crumbled**
6 pearl onions, peeled
4 small Yukon Gold potatoes, peeled and cubed
2 medium rutabagas, peeled and cubed
3 small turnips, peeled and cubed
3 carrots, chopped into 2" pieces
3 parsnips, peeled and chopped into 2" pieces
1 small (2 Lb) head cabbage, cut into wedges
Open brisket package and remove spice package, if included. Set spice pack aside.
Rinse brisket under cold running water, to remove brine. Set aside.
Place trivet in Instant Pot insert. Place quartered onion on trivet, points facing up.
Place minced garlic on each onion quarter.
Pour chicken broth, malt vinegar, and stout or ale in to insert.
Combine all the spices, including those included in the spice pack. Put the brisket fat side down and rub the spices on the exposed meat facing up. Place the brisket on top of the onions, fat side down.
Close the lid, set to sealing position, and put on Manual/Pressure Cook High Pressure for 70 minutes.*** When cooking is finished, do a Natural Pressure Release for 15 – 20 minutes, and then Quick Release the rest.
Preheat oven on Keep Warm to 170˚F.
Remove the brisket to a cutting board and brush off the spices. Lift the trivet, allowing the onions to fall back in to the liquid, and remove trivet from insert.
Remove 2 cups of cooking liquid and reserve.
In this order, place the vegetables in to the cooking liquid: pearl onions, potatoes, rutabagas, turnips, carrots, parsnips, and cabbage.
Put on lid, seal the pot and put on Manual/High Pressure for 10 minutes.
While vegetables cook, slice brisket and place in casserole dish. Pour reserved cooking liquid over meat, cover casserole with foil and hold in oven.
When vegetables finish cooking, Quick Release and serve.
* Two 3 lb. corned beef flat cut briskets can be stacked and cooked at the same time. Layer them perpendicular to each other.
** If using two flat cut briskets, double the amount of spices, but do not double the liquids or vegetables.
*** To cook two flat cut briskets, cook for 90 minutes instead of 70 minutes, with a 15 to 20 minute Natural Pressure Release.