Instant Pot Corned Beef is tender and delicious, served with cabbage and potatoes, cooked in the pressure cooker in a fraction of time.
Add corned beef to the pressure cooker pot. (I used a 6 QT pot)
Close lid and pressure cook at High Pressure for 75 minutes for a 2-pound brisket, 80 minutes for 3 pounds and 85 minutes for 4 pounds. Followed by a Natural Release of 15-20 minutes. Release the remaining pressure by turning the venting knob from the sealing position to the venting position.
Note: If your brisket is thicker than 1.5 inches, adjust the pressure cooking time by adding 5 – 6 minutes for every additional 1/2 inch.
Set aside cooked brisket in a deep dish or container, and add about 1 1/2 cups of the liquid to it.
Add quartered red potatoes and carrots to the pressure cooker into the remaining liquid. Add the cabbage wedges. The veggies can be added with a steamer basket for easier removal later.
Open the lid carefully and remove the vegetables using a spider strain.
Strain the cooking liquid, and pour some over the beef before serving. Store remaining beef in the cooking sauce in an airtight container.