Preparation Steps

• Remove corned beef from package and rinse thoroughly to remove excess salt and brine.
• Place in the Instant Pot on the steamer rack, fat side up. Rub the seasoning packet on the top and place crushed garlic cloves on top.
• Place the garlic cloves, bay leaf and crushed red pepper on the corned beef. Pour the beer and stock over the top.
• Pressure cook on high for 90 minutes. Let the pressure release naturally for 15 minutes then use the quick release to release any remaining pressure.
• Remove from Instant Pot, let cool for 10-15 minutes then slice.
• While your beef is cooling, strain the liquid to remove the peppercorns and seasoning and place it back in the Instant Pot.
• Place the cabbage, carrots, and potatoes in the Instant Pot and pressure cook on high for 5 minutes.
• Use the quick release to release the pressure. Place the vegetables and sliced corned beef on a plate, drizzle it with some of the cooking liquid, and serve with whole grain mustard.