text: Instant Pot Corned Beef - Whisk Averse Baking
  Tender, juicy, and requiring minimal prep - this corned beef recipe is an excellent, easy way to enjoy this classic Irish dish
  March is the time of year when many Americans try to sift through their family trees, trying to find even the smallest twig of Irish heritage. My family affectionately jokes that my paternal heritage is that of a British mutt – full of ancestors from all corners of the British Isles. Recently, I discovered that about 1/16th of my lineage comes from that of Irish blood – so we might as well embrace the cuisine with some corned beef, right?
  Evidently knowing your heritage is a great motivator; before this year, I had never attempted to make my own corned beef. When our family craved this Irish treat in years past (usually for Reuben casserole), I bemoaned the price and purchased a pound from the deli section of our local grocery. This year, our grocery held a St. Patrick's Day sale on the brined, raw version of the beef, so I decided to try my hand at cooking it.
  I had never before realized that corned beef is simply a specific cut of brisket that has been marinated in a particularly spiced brine. AllRecipes (especially their comments section) was a great resource, and let me say – we will absolutely be making this meat again. Possibly many times a year.
  This Instant pot corned beef recipe is delightfully simple. All you need is your pre-brined corned beef, its spice packet, an onion, some water, and (optionally) a bit of additional garlic. For additional flavor, I recommend using a bottle of Guinness to supplement the water; the alcohol will cook out but a subtle, malty richness will remain.
  Sprinkle the spice packet and garlic atop your beef and gently rub it in, encouraging the granules to stick to the beef. Pour the Guinness and water around the meat and close the lid of your Instant Pot. Set your Instant Pot to "high" and get ready to do some simple math.
  You're going to want to cook this beef on high pressure for (roughly) 20 minutes per pound. My corned beef weighed 2.88 pounds, and 2.88 times 20 minutes equals 57.6 minutes – so I cooked mine for 60 minutes. A couple of extra minutes will not make or break your steak.