• Rinse the corned beef with cold water to remove the excess brine.
  3 pound corned beef brisket
• Place garlic, beer and water in the Instant pot, then place the trivet on top.
  3-4 cloves garlic, 12 ounces beer, 2 cups water
• Placed the beef brisket on top of the trivet, fat side up, and sprinkle with the spice packet. Close and seal the Instant Pot, setting the cycle for 60 minutes on high pressure. Expect about 15 minutes for the pressure to build before the cooking cycle begins.
  3 pound corned beef brisket
• When the cooking cycle is done, let the Instant Pot naturally release pressure for 15 minutes before using manual release for the rest. Lift the cooked beef out of the pot using the trivet and transfer it in a baking dish. Cover with foil and leave to rest for at least 15 minutes before serving.

For optional veggies:

• Once the meat and trivet are removed, add the potatoes and carrots to the hot liquid. Layer the cabbage wedges on top. Cover and seal the Instant Pot and set the cooking cycle for 5 minutes on high pressure. When the cycle is done, you can manual release the pressure right away. Remove veggies from Instant Pot and serve with your corned beef.
  1 – 1 ½ pounds baby red skin potatoes, 8-16 ounces baby carrots, 1 cabbage