Why does corned beef have to be a big deal only during St. Patrick's Day?! I vote this dish be implemented a few times a year--it is that good!! And it is made all in the instant pot! Cha-ching.
I basically found this recipe through a Google search and hit THIS Jackpot!
5 garlic cloves
4 C water
2.5 to 3 lbs corned beef brisket, including spice packet
3 C baby carrots
1 head green cabbage, cut into large wedges
instant pot mashed potatoes
1. Place rack into the instant pot and set the brisket, spice packet, garlic, and 4 C water on top.
2. Cook 90 minutes using the meat/stew setting or high pressure for 90 minutes. When time ends, quick release the pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the veggies.
3. Without discarding liquid, add carrots and cabbage to the cooker, removing the rack if desires.
4. Cook at high pressure for 4 to 5 minutes. Quick release pressure and remove veggies and keep warm.
5. Make the mashed potatoes.
6. Serve.
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