6 cloves of garlic, roughly chopped
1 yellow onion, quartered
Corned Beef Brisket
1 12oz bottle of Stout beer (or 2-3 cups of beef broth or water)
2-3 cups water (2 for smaller brisket or 3 for larger brisket)
3 medium carrots, cut into 3" pieces
2 medium potatoes, cut into fourths
1 small head cabbage, cut into fourths

1. Add the garlic and onion to the pot.
2. Place the brisket in the pot with the fat side down.
3. Sprinkle spice packet over and around the brisket
4. Pour the beer (or other liquid) and water in the pot, trying not to wash off all of the spices from the meat.
5. Place the lid on the pot and lock in place. Set the steam release knob to sealing.
6. Press the pressure cook/manual button for 90 minutes, and make sure it is set to high pressure.
7. When cooking cycle is finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minutes natural release). Then manually release the remaining steam. Remove the lid and place brisket on a platter. Spoon some of the hot cooking liquid over it cover it to rest.
8. Add carrots, potatoes, and cabbage to the pot and close the lid, set it to sealing and set the cook time for 3 minutes. Do a controlled quick release when the cook cycle is finished.
9. slice the brisket against the grain for the most tender and easy to eat meat. Then place the meat and vegetables on a platter to serve.

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