Add the beef tongue to the pressure cooker, along with the salt, pepper, bay leaf, peeled onion, and carrots. Then add enough water to over it by 1 inch, about 4 quarts/adjustable]

Cover the Instant Pot with a lid and turn the steam valve to "sealing". Turn the pressure cooker to "Manual" and "High" pressure for 90 minutes. Once the time expires, allow the Instant Pot to depressurize naturally for about 20-30 minutes, then open the lid.

Remove the tongue from the cooking liquid and run it under cold water to cool it down slightly. Then peel off the skin, cut into slices against the grain and serve.

If you do not have an Instant Pot, you can make this recipe by adding all ingredients to a large stockpot. Keep it at a slow simmer for about 2.5 hours with the lid vented open slightly.

Pierce the tongue with a thin knife, if the knife goes in easily, remove it, run it under cold water for a minute, then peel and serve.

If the tongue is not easily pierced with a knife, continue cooking until it is easily pierced with a fork or a thin knife. Add more water to the pot as needed to keep the tongue submerged at all times.