- 1 (3.5-pound) flat cut corned beef brisket (that includes spice packet)
- Freshly ground black pepper
- 1 (11.2-ounce) bottle Guiness stout
- 3 cups beef broth
- 4 cloves smashed garlic
- 2 bay leaves
- 1–1/2 pounds small baby red potatoes, sliced in half
- 1 pound baby carrots
- 1 small head cabbage, cored and sliced into about 3-inch wedges
- 1 medium yellow onion, sliced into about 3-inch wedges
- Rinse brisket and pat dry. Season top of brisket (fat side up) with desired amount of pepper.
- Pour Guiness and beef broth into your pressure cooker (I used an 8-quart model). Add bay leaves, the contents of your spice packet and smashed garlic cloves.
- Place the rack into the bottom of pressure cooker. Place brisket (fat side up) on top of rack.
- Place the lid on pressure cooker and lock. Cook on manual setting (high pressure) for 95 minutes. When finished cooking, quick release the pressure.
- Once pressure is completely released, remove brisket, place on a large platter and cover with aluminum foil.
- Remove rack from pressure cooker (do not discard liquid). Add potatoes, carrots, cabbage and onion. Place lid on pressure cooker and lock. Cook on manual setting (high pressure) for 4 minutes. (Note that it will take longer to come to pressure than when you were cooking the brisket).
- When finished cooking, quick release the pressure. Once pressure is completely released, remove lid. Remove and discard bay leaves. Using a slotted spoon, transfer vegetables onto platter with the brisket. Slice brisket and ladle desired amount of liquid over brisket and vegetables.