Step 1

Place ONIONS, CORNED BEEF, contents of seasoning packet, and BEER (or broth) in the Instant Pot.

Step 2

Secure the lid and turn the pressure release valve to "Sealing".

Step 3

Select the Manual or Pressure Cook button on HIGH pressure for 90 minutes.

Step 4

When cook cycle completes, allow the Instant Pot to rest, undisturbed, for a 20-minute natural pressure release (NPR).

Step 5

Carefully turn the sealing knob to release any remaining steam and wait for the float valve to drop before attempting to open the lid.

Step 6

Press CANCEL on the cooker, open the lid and transfer corned beef out of the pot. Cover and rest the beef for 10 minutes.

Step 7

Place POTATOES in the leftover cooking liquid inside the Instant pot.

Step 8

Stack CARROTS (steam basket optional) over the potatoes followed by CABBAGE wedges. Note: Do not let vegetables exceed the "max fill" line.

Step 9

Pressure cook on HIGH pressure for 3 minutes (for fork-tender texture) or 2 minutes (for firmer texture), followed by a quick pressure release (QPR).

Step 10

Transfer vegetables out of the Instant Pot immediately to prevent overcooking.Note: Use the leftover cooking liquid as an au jus for the corned beef or discard it.

Step 11

Slice the corned beef against the grain and serve warm with vegetables.

Step 12

To store, allow corned beef and vegetables to cool completely. Refrigerate up to 5 days in an airtight container.