instant pot corned beef and veggies

makes 6-8 servings
prep time: 20 minutes
cook time: 1 hour 55 minutes
total time: about 2.5 hours

ingredients
3-4 lbs corned beef (1.5 inches in thickness)
4 c cold water
1 medium onion, quartered
4 garlic cloves, crushed

pickling spices:
1 t yellow mustard seeds
1 t whole black peppercorns
1 t coriander seeds
1/2 t whole allspice
3 whole cloves
3 bay leaves

vegetables:
6 carrots, peeled and cut in big chunks
6 red potatoes, cut in big chunks
1 cabbage, cut into 8 wedges

directions

1. rinse corned beef under cold water, be sure to rinse well.
2. add rinsed corned beef, onion, garlic cloves, pickling spices seasoning, and 4 cups of water into pot. close the lid, then turn venting knob to sealing position. pressure cook at high pressure for 75 minutes + natural release (~15 minutes). release the remaining pressure if the floating valve doesn’t drop after 15 minutes.
3. take meat out and scoop out broth until there’s about 1.5-2 cups of liquid left in instant pot. add red potatoes, carrots, and cabbage wedges in instant pot.
4. close the lid and then turn venting knob to sealing position. pressure cook at high pressure for 1-2 minutes + quick release.
5. on a chopping board, cut corned beef against the grain and serve with cabbage, red potatoes, and carrots.

*note: if your corned beef is thicker than 1.5 inches or more than 3-4 lbs., adjust the pressure cooking time by adding 5-6 minutes high pressure cooking time for every additional 1/2 inch and for each additional pound. i had 2 pieces of corned beef totaling 6.5 lbs and cooked it for 75-80 min and it was so tender and juicy and moist.

source