Add garlic, onion, and bay leaves to the Instant Pot container and pour the beer and water/broth OR broth and water on top - depending on which you are using.

Place the trivet that comes with the Instant Pot inside the container with the handles positioned up for easy removal.

Place the brisket fat-side down** on the trivet and season with salt and black pepper, to taste. Sprinkle the spice packet that came with the brisket on top.

Add the lid and lock it into place. Set the vent to “Sealing” and select the “Manual” button. Adjust to the “High” setting and set the cook time to 85 minutes.

When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Remove brisket by carefully lifting the trivet out by the handles (using potholders) and transfer to a platter. Set aside and keep warm.

Return the trivet to the Instant Pot and add the carrots, potatoes, and cabbage on top. Cover and lock lid into place. Set the vent to “Sealing” and select the “Manual” button. Adjust cook time to 3 minutes.

When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on the remaining pressure.

Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables. Enjoy!

Slow Cooker Method. Place onions and garlic in the bottom of slow cooker pot. Season with salt and pepper, and add bay leaves. Sprinkle with spice pack, or add 1-2 tablespoons pickling spice.

Add the beer/stock or stock/water depending on your preference and add extra water if needed to cover the brisket.

Set to cook on low for 8-10 hours, or on high for 4-6 hours.

Add the potatoes and carrots about halfway through cooking.

Add the cabbage about an hour or two before the end of cooking.

Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables. Enjoy!

Stovetop Method. Place the onions, garlic, bay leaves, and brisket into a large cooking pot. Sprinkle with spice pack, or add 1-2 tablespoons pickling spice.

Add the beer/stock or stock/water depending on your preference and add extra water if needed to cover the brisket.

Bring to the boil and reduce to simmer for 3 hours or until the meat is fork-tender.

Remove the beef from the pot and keep warm. Reserve the cooking liquid.

Bring the pot of cooking liquid back to the boil and add the potatoes, carrots, and cabbage to the pot and cook for 20 minutes or until tender.

Transfer the cooked vegetables to the serving platter with the corned beef. Slice the beef against the grain and serve immediately along with the vegetables. Enjoy!