Instant Pot Corned Beef and Cabbage

Moment Pot Corned Beef is so unimaginably delicate and heavenly, and it very well may be done in a small amount of time than heating or cooking it in the moderate cooker. This formula is simple, fundamental and difficult to get off-base.

Likewise, to make it surprisingly better, after the meat is cooked, essentially add the cabbage and potatoes to the weight cooker and cook them for an extra 4-5 minutes. Along these lines you will have an adjusted dinner of flavorful meat and vegetables.

Moreover, I do suggest making this dish with a better than average measure of fluid in it. As a rule, I use in any event 1/2 cups of stock with an equivalent measure of brew or water included. Corned hamburger can be salty, and without adding enough fluid to arrive along the edges of the brisket, you won’t draw enough of that salt out of the meat during the cooking procedure. In this manner, it is basic to utilize enough fluid when cooking it. In the event that you don’t have a weight cooker, check my formula for Slow Cooker Corned Beef.

Instant Pot Corned Beef

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Recipe by sweetandsavorymeals Course: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

1

hour 

50

minutes
Total time

2

hours 

Ingredients

  • Corned Beef:
  • 2-4 pounds corned beef brisket (rinsed)

  • 2 cups beef broth or cold water

  • 2 cups beer of your choice (water or broth)

  • 1 large sweet onion (quartered)

  • 6-8 garlic cloves (crushed)

  • pickling spices

  • 3 bay leaves

  • Vegetables:
  • 6 medium carrots (peeled and cut into 2.5 inches ling sticks or use baby carrots)

  • 6-8 red potatoes (quartered)

  • 1/2 cabbage (cut into 4 wedges)

Directions

  • Add corned beef to the pressure cooker pot. (I used a 6 QT pot)
  • Add quartered onion, crushed garlic cloves, pickling spices and the liquid. The liquid should cover the brisket, if needed add one more cup of water. Make sure you don’t go over the Max fill line.
  • Gently stir and add the bay leaves.
  • Close lid and pressure cook at High Pressure for 75 minutes for a 2-pound brisket, 80 minutes for 3 pounds and 85 minutes for 4 pounds. Followed by a Natural Release of 15-20 minutes. Release the remaining pressure by turning the venting knob from the sealing position to the venting position.
  • Note: If your brisket is thicker than 1.5 inches, adjust the pressure cooking time by adding 5 – 6 minutes for every additional 1/2 inch.
  • Set aside cooked brisket in a deep dish or container, and add about 1 1/2 cups of the liquid to it.
  • Vegetables:
  • Add quartered red potatoes and carrots to the pressure cooker into the remaining liquid. Add the cabbage wedges. The veggies can be added with a steamer basket for easier removal later.
  • Close lid and pressure cook at High Pressure for 3 minutes followed by a Quick Release.
  • Open the lid carefully and remove the vegetables using a spider strain.
  • Cut the Corned Beef against the grain into slices and serve with the veggies.
  • Strain the cooking liquid, and pour some over the beef before serving. Store remaining beef in the cooking sauce in an airtight container.

Notes

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