Step 1

Place onion wedges and garlic cloves into the Instant Pot then position rack on top. Add broth and beer. Place corned beef on the rack, sprinkle with seasoning packet.

Step 2

Cook on high pressure for 90 minutes followed by a quick release. Remove beef and set aside to rest. Remove rack. Strain liquid, onion and garlic into a bowl. Discard onion and garlic.

Step 3

Put 2 cups of the liquid back into the pot (we had 5 1/2 cups of liquid total after cooking the beef).

Step 4

Add carrots, halved potatoes, and cabbage wedges. Season with salt and pepper to taste. Cook on high for 5 minutes, followed by a quick release.

Step 5

While vegetables are cooking, slice brisket and arrange on a platter. Cover with foil until vegetables are ready.