Step 1

Rinse the brisket and chop the onion. Remove the brisket from its packaging and rinse under cool running water for 1 minute, rinsing off any spices that may have come in the brine. Place the brisket in a 6-quart or larger Instant Pot or electric pressure cooker, cutting it in half if needed to fit. Peel and chop 1 small yellow onion into 1-inch thick wedges and place on top of the brisket.

Step 2

Add the seasonings and cooking liquids. Add 4 cups low-sodium beef broth, 1 (12-ounce) bottle lager or brown ale, 1 tablespoon apple cider vinegar, 1 tablespoon pickling spices or the contents of the spice packet, and 2 teaspoons granulated sugar.

Step 3

Cook under HIGH pressure for 60 minutes. Lock the lid on and make sure the valve is set to seal. Set to cook under HIGH pressure for 60 minutes. It will take about 15 minutes to come to pressure. Meanwhile, prepare the vegetables.

Step 4

Prep the carrots, potatoes, and cabbage. Peel and cut 1 pound carrots crosswise into 1/2-inch thick pieces. Halve 1 pound small waxy potatoes and cut 1 pound savoy cabbage into 1-thick wedges.

Step 5

Let the pressure naturally release for 30 minutes. When the cook time is up, let the pressure naturally release for 30 minutes. Quick release any remaining pressure.

Step 6

Cook the vegetables under HIGH pressure for 3 minutes. Use tongs to transfer the corned beef to a clean cutting board cutting board and cover with aluminum foil. Add the vegetables to the Instant Pot, lock on the lid and seal the valve, and cook under HIGH pressure for 3 minutes. It will take about 6 minutes to come up to pressure.

Step 7

Serve the corned beef and cabbage. When the cook time is up, quick release the pressure. Turn the Instant Pot off and use a slotted spoon to transfer the vegetables to a serving bowl. Slice the corned beef across the grain and serve with the vegetables.