Remove corned beef from package and rinse thoroughly.
Place in the Instant Pot on the steamer rack. Rub the seasoning packet on the top and place crushed garlic cloves on top.
Add the beef broth, enough to cover the bottom of the Instant Pot.
Pressure cook on high for 90 minutes. Let the pressure release naturally for 10 minutes then use the quick release to release any remaining pressure.
Remove from Instant Pot, let cool for 10-15 minutes then slice. Serve with potatoes, carrots and cabbage if desired (see cook's notes below).
Use a flat style corned beef brisket for the best results.
Replace the stock with beer if desired.
Letting the pressure release naturally helps the meat to stay tender. Be patient.
Make sure to slice the corned beef against the grain so it stay tender.
To cook potatoes, cabbage and carrots: After the corned beef is done cooking, you can reserve the liquid and place potatoes, cabbage and carrots in the Instant Pot. Pressure cook on high for 3-4 minutes then use the quick release.