The original recipe I looked at was from Skinny Taste ➡️  Instant Pot Corned Beef and Cabbage  – but, I changed up a couple of things; My corned beef was a little bigger and I didn’t cut it in half. Also, I added some potatoes. I happened to have 3 russet potatoes, I peeled and cut up. Red potatoes would be good. AND ONION! I used half a red onion and half a yellow. Its what I had 😜 I seared meat first (Dijon, seasonings rubbed on meat), and changed the setting to pressure cooker. I used beef broth, a splash of ale 😉 seasonings (some of my own, along with packet that came with corned beef), pinch brown sugar. Pressure cooked beef. 90 minutes. Then added veggies for another 10 minutes. Served all together. ⤵️

Mine ⤵️

With bread and butter 🧈 😋 I was a little 👌 nervous. I’ve never made it this way before. Always went old school. However, no fear! It turned out all good!

Ingredients
• 2 pounds trimmed, lean corned beef brisket
• 3 medium carrots, peeled and cut into 1-inch chunks
• 1 cup frozen pearl onions
• 1/4 cup chopped fresh parsley
• 2 bay leaves
• 1/8 tsp whole peppercorns
• 3 cups water
• 1 medium head cabbage, cut into 6 wedges
Instructions
• Place the corned beef brisket, carrots, pearl onions, parsley, bay leaves and peppercorns in the Instant pot and add 3 cups of water.
• Cover and cook on high pressure 1 1/2 hours. Natural release then open.
• Add the cabbage to the top, cover and cook on high pressure 3 minutes, quick release.
Remove meat and slice