Makes 2 pounds
1 large onion, cut into 1/2-inch wedges
3 sprigs fresh thyme
3 cloves peeled garlic
3 Tablespoons pickling spice
One 4-pound piece corned beef brisket, rinsed
3 Tablespoons unsalted butter
2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths
4 carrots, cut into 2-inch pieces
1 small head green cabbage, core intact, cut into thick wedges
20 small red potatoes
1/4 cup loosely packed fresh parsley leaves, chopped
Sour cream, prepared horseradish and whole-grain mustard, for serving
Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an instant pot.
Set and cook on high pressure for 85 minutes. Follow the manufacturer’s guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the instant pot along with the butter.
Put the potatoes in a microwave safe dish and cook for 3 minutes then add the leeks, carrots, cabbage and potatoes to the Instant Pot. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetable and potatoes around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.