INGREDIENTS 1 large onion, cut into wedges 1 (2-lb.) corned beef brisket, with seasoning packet 4 c. low-sodium chicken broth 1 small head cabbage, core removed and cut into wedges 1 lb. baby potatoes, halved 4 medium carrots, sliced and cut on the bias 3 tbsp. THE OLIVE PIT'S Garlic extra-virgin olive oil Kosher salt Freshly ground black pepper
Place onion in bottom of a 6-quart Instant Pot. Place brisket on top and add seasoning packet. Pour in broth and seal lid. Set to pressure cook on high for 90 minutes.
Follow manufacturer's guide for quick release, then remove corned beef and onions from Instant Pot. Keep remaining cooking liquid inside Instant Pot. Cover beef and keep warm.
Add cabbage, potatoes, carrots, and oil to Instant Pot. Season with salt and pepper, then seal lid. Set to pressure cook on high for 4 minutes.
Follow manufacturer's guide for quick release, then remove lid and serve vegetables with corned beef. Garnish with parsley and spoon additional cooking liquid over beef, if desired.