Ingredients

• 2 cups water
• 1 , 12 fluid ounce
• 4 cloves garlic , minced
• 1 , 3 pound
• 1 cup brown sugar
• 10 medium baby red potatoes , quartered
• 4 large carrots , peeled and cut into matchstick pieces
• 1 medium onion , peeled and cut into bite-sized pieces
• 0.5 heads cabbage , coarsely chopped

Instructions

1. 1 Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot). Place trivet inside.
2. 2 Rub all sides of brisket with brown sugar. Place on the trivet and sprinkle spice packet on top. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet.
5. 5 Cover brisket with aluminum foil; let rest for 15 minutes.
6. 6 Meanwhile, remove the trivet from the pot. Place potatoes, carrots, onion, and cabbage in the bottom of the pressure cooker. Close and lock the lid.
7. 7 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
8. 8 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve vegetables with rested brisket.

Nutrition per serving