Corned Beef Brisket (Instant Pot)

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Pre-Notes

If you prefer, reduce the chicken broth to 1 1/2 cups and add a 12 oz bottle of Guinness!

You can use this brisket to make Reuben Sandwiches, it will make about 6 sandwiches.

Ingredients

1. 4 lb flat cut corned beef brisket (with corned beef spices)
2. 1 large onion, chopped
3. 1 bay leaf
4. 3 c chicken broth
5. toppings: Dijon mustard, horseradish (optional)

Side Dish (optional)

6. 8 medium/small potatoes
7. 1/4 head cabbage
8. 4 carrots, cut in half

Instructions

1. Remove the corned beef from it's packaging.
2. Cut all but a thin layer of fat off the corned beef if necessary.
3. Place a rack in the base of the Instant Pot.
4. Lay the chopped onions around the base of the rack.
5. Pour the chicken broth into the pot.
6. Place the corned beef on the rack. Sprinkle the spice packet over the meat.
7. Seal the lid.
8. Set the Instant Pot to manual on high for 90 minutes.
9. Allow to natural release for 15 minutes.
10. Press the quick release button to release any additional pressure.
11. Remove to platter and allow to rest.

Side Dish (optional)

1. While the meat rests, quickly add potatoes, cabbage and carrots to the pot.
2. Seal the lid.
3. Set the Instant Pot of high for 10 minutes.
4. Quick release and serve with the corned beef.

Picture of Recipe