I used my Instant Pot to make this 2.5 pounds corned beef brisket, and then supplemented with half a stewed tomato each, and half a steamed, buttered zucchini. I sliced up the brisket (froze more than two-thirds of if of course) and hey presto! Dinner for two.
The corned beef was placed into an electric Instant Pot, covered with water, and cooked under high pressure for almost 90 minutes and the steam was released using natural release.
The tomato was cooked in a small pot with butter, salt and pepper in its own juice.
The zucchini was sliced, covered with a little water and Saran Wrap and zapped in the microwave for 3 minutes. Added butter, salt and pepper