Looks like some models have been recalled - check yours -
Instant Pot is recalling one of its multi-cooker models after the company received 107 reports of a defect that can cause the product to overheat and melt. In a release, Instant Pot manufacturer Double Insight warns customers to stop using “Gem 65 8-in-1” multicookers with batch numbers 1728, 1730, 1731, 1734, and 1736. These four-digit codes can be located on the appliance’s underside in the bottom right-hand corner of the label.
Anyone have a recipe for corned beef in the instant pot?
@jym626, I found this recipe on YouTube.
Instant Pot Corned Beef
1 5-7 lb. corned beef
12 oz. beer (or 1 3/4 C. water)
Put beef into instant pot, add seasoning packet, and add liquid. Close lid and use Meat/Stew setting for 90 minutes When time is finished, allow pot to do natural release. Adjust cooking time if corned beef is smaller; if 2-3 lbs. set time for 65 minutes.
Note: I cooked a 4-ish lb. corned beef for 70 minutes. Cut off the fat cap before putting in the IP. Just slightly under 4 lb. was the perfect size.
Don’t know if this has been posted before, but just no:
https://www.today.com/food/how-make-wine-instant-pot-t124212
What’s the seasoning packet??
@thumper1 it’s the little squarish packet of peppercorns etc. that comes with the corned beef itself in the packaging.
Ah!
Thanks, @NJSue !So is the beer for cooking (the “liquid”) or for drinking? 
OMG, @ChoatieMom! Napa and Sonoma are shaking in their boots - the IP “merlot” is going to carve into their business! :))
@NJSue - Ive got the corned beef in the instapot. Thanks for telling me I could cut off some of the fat. Ive got it set for 75 min. as its a little over 4 lb (or was before I cut off some fat). Stay tuned!
I added carrots to the pot. No cabbage, no potatoes.
It cooked up just fine. But was VERY, VERY salty 
So… was the corned beef good? I’m figuring carrots cooked for 75 minutes were pretty much puree?
@jym626 For Corned Beef use Guinness Draught beer not the Stout which is more bitter. I also add a cup for Irish breakfast tea to further tenderize.
Just made Neeps tonight for Haggis, Neeps and Tatties. So awesome in the IP. Neeps or rutabagas cook so much faster in the IP. I add carrots and apple also. My life is now simpler.
For ribs, I now add 1 cup of Ginger Beer and 1 cup of water to the ribs in the IP. I finish in the oven with BBQ sauce. Comes out perfect, tender and a little sticky.
I used a can of IPA that was in the fridge. The carrots were not mush. I used the small ones (didnt cut up big carrots). Everything was just sooooooo salty. THe carrots were almost inedible because of the salt. I didnt add any. Simply used th seasoning packet in with the meat. Guess whatever they used to brine the meat contained too much salt. Was from Costco. Disappointing.
@jym626 Usually with Corned Beef, you cook in a large pot with a lot of water. Probably you shouldn’t cook in the IP because you need a lot of water to pull the salt out. I would just slow cook the Corned Beef on the stove.
I would cook it on the stove, too, so the cabbage that I usually add at the end of cooking can absorb the flavor. Or cook in the IP then dump into a stovetop pot, add more water, and do the cabbage/carrot/etc. cooking with the beef.
Time to bump this thread up and revisit some recipes here - and to remind others to post other recipes recently tried!
I made this chicken fajitas recipe last night. Needed a quick recipe and most of these ingredients I had on hand. I didn’t have any bell peppers so left that out. Threw in frozen chicken breast tenderloins and cooked a total of 12 minutes and natural release. Everyone loved it. Simple but flavorful. Chicken was tender and shredded easily and absorbed much of the juices while shredding. Served with crumbled queso fresco cheese. Rounded out the meal with a quick homemade diced salsa and quick guacamole - all food GONE!!!
https://www.recipesthatcrock.com/instant-pot-chicken-fajitas/
Those fajitas look good! Last night I did a lemon chicken https://www.pressurecookingtoday.com/pressure-cooker-chinese-lemon-chicken/ served with rice and veggies. Easy since you basically dump everything in and set it for 3 minutes, then thicken afterwards. Even picky eater enjoyed it. DD took small amount of leftovers for lunch today.
@intparent ive made that recipe in my crock pot and it IS fabulous. Now I have the timing for the instant pot! Thank you,!