Carolyn Piguet has a recipe for Instant Pot corned beef and cabbage.
1 (3-pound) corned beef brisket, 1 1/2 tablespoons pickling spice
1 medium onion, sliced
3 cloves garlic, chopped
1 (14.9 ounce) Guinness beer
1 cup beef broth
1 pound new potatoes
3 large carrots
1 head green cabbage
2 tablespoons whole grain mustard
2 Tablespoons of horseradish
Rinse brisket with cold water and thoroughly pat dry.
Place onion, garlic and pickling spice into a 6-qt Instant Pot®. Gently place brisket on top of the onion mixture. Top with beer and beef broth.
Select manual setting; adjust pressure to high, and set time for 85 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Remove brisket from the Instant Pot®; keep warm. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot®.
Stir in potatoes and carrots; top with cabbage. Season with salt and pepper, to taste.
Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage, garnished with mustard and horseradish, if desired.