Ingredients:

1 medium onion, sliced
4 garlic cloves, peeled and smashed
2 to 4 pounds flat-cut corned beef brisket, with spice packet
2 cups unsalted beef broth
1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks
1 pound carrots, peeled and cut into 2-inch chunks
1 head green cabbage, cored and cut into 3-inch pieces

Directions:

Add 1 medium onion, sliced and 4 garlic cloves, peeled and smashed to the bottom of the Instant Pot.

Place 2 to 4 pounds flat-cut corned beef brisket on top of the onions, fat side up. Pour in the 2 cups unsalted beef broth and sprinkle the included spice packet over the meat.

Secure the lid and set the Instant Pot to High Pressure for 90 minutes. Once the cooking time is complete, allow the pressure to naturally release for 15 to 20 minutes.

Carefully transfer the corned beef to a cutting board and tent loosely with aluminum foil.

Add 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks, 1 pound carrots, peeled and cut into 2-inch chunks, and 1 head green cabbage, cored and cut into 3-inch pieces to the liquid in the Instant Pot. Secure the lid and cook on High Pressure for 5 minutes. Perform a quick release to vent the pressure.

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