Instant Pot Corned Beef with Cabbage Carrots Onions and Potatoes

10 For it was fitting that he, for whom and by whom all things exist, in bringing many sons to glory, should make the founder of their salvation perfect through suffering.

11 For he who sanctifies and those who are sanctified all have one source. That is why he is not ashamed to call them brothers, - Hebrews 2:10-11

1 (2 1/2 lb. corned beef brisket with seasoning packet) 

Olive oil

1 small head of Cabbage, quartered

2 T roasted Garlic

8 medium yellow butter Potatoes, quartered

2 large Carrots, cut into chunks

1 Onion, quartered

2 c water

Rinse beef, grease fat side with oil.

Set instant pot to meat, add rack and 2 c water.

Place beef, fat side up and add seasoning packet to fat side.

Secure lid.

Set time to 90 minutes and bring pressure up.

After the 90 minutes, place a tea towel over release valve and take pressure off.

Remove meat and rack, add meat to a 13x9 foil pan and cover with foil.

Cut beef against the grain and serve. 

Add veggies to juice, beginning with potatoes, garlic, onions, carrots and ending with cabbage.

Bring pressure back up and cook 7 minutes.

Take pressure off, remove veggies.

Add to the same pan as the beef, keeping the meat and veggies separate.

Spoon drippings over all.

Yum!!