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Rinse brisket with cold water and thoroughly pat dry.
Place onion slices into a 6 or 8 quart Instant Pot. Place brisket on top of the onion mixture. Sprinkle with brown sugar, garlic, and pickling spices. Pour in beer and beef broth.
Select manual/pressure cook setting on high pressure. Set cook time for 85 minutes.
Once cook time has elapsed, let the pressure release naturally for 15 minutes. Then do a quick release of any remaining pressure.
Remove brisket from the Instant Pot and place on serving platter. Cover with foil to keep warm.
Remove onions from pressure cooker using a slotted spoon. Drain off all but 2 cups cooking liquid in the Instant Pot.
Stir in potatoes and carrots and top with cabbage. Season with salt and pepper, to taste.
Cook on high pressure for 5 minutes. Once cook time has elapsed, let pressure release naturally for 5 minutes then do a quick release of any remaining pressure.
Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage.