Place the corned beef and spices in the Instant Pot fat side up. Add the onion, garlic, and water. Close lid and pressure cook on "Meat" setting for 70 minutes. Allow a Natural Release for 15 minutes. Then, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully (always away from your face).
Remove the corned beef from the Instant Pot and drain half of the liquid from the pot.
Place the mini potatoes, baby carrots and cabbage in the Instant Pot. Close lid and pressure cook on Manual at High Pressure for 2 – 3 minutes, followed by a Quick Release. Open the lid carefully away from your face.
Slice the Corned Beef in half-inch thick pieces cutting against the grain. Divide evenly among plates and enjoy.
- Spices - If your corned beef does not come with the spice packets you can use 1 tablespoon pickling spices in it's place.
- Rinsing Corned Beef - Do not rinse the corned beef. Simply dump in all contents including the brineing liquid.
- Fat Side Up - Whenever you cook corned beef in liquid you always want to keep the fat side up. This will ensure a moist flavorful corned beef.
Serving: 1c | Calories: 854kcal | Carbohydrates: 66g | Protein: 53g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 153mg | Sodium: 3706mg | Potassium: 2791mg | Fiber: 19g | Sugar: 20g | Vitamin A: 31498IU | Vitamin C: 196mg | Calcium: 275mg | Iron: 15mg