Instant Pot Corned Beef & Cabbage

So it is that time of the year.  Everyone becomes a wee-bit Irish.  Well there’s not exception in my kitchen as I am putting together a corned beef and cabbage meal this weekend.  I will apologize now though.  It seems there was an ornery leprechaun in my kitchen who turned off my video camera (or I just forgot to hit record), so there is no video for this recipe.

So this time around I decided to use my Instant Pot® for making the corned beef.  I must say, I was highly impressed on how easy it was and how tender the meat came out.  I have always used either my slow cooker or just did it in the oven (recipe here).  I liked the idea of the Instant Pot® because from start to finish I was eating within 2 hours.  So here’s what I did:

Ingredients:

• 3-4 lb packaged corned beef with spice packet
• 1 cup water
• 1 cup beef broth
• 1 bottle Guinness beer
• 1 large onion
• 3 garlic cloves minced
• 1 head cabbage
• 8-10 red potatoes cubed
• 4 large carrots peeled and cut into 3 inch pieces (or baby carrots like I used)

1. 1. Unpackage the corned beef and set aside the spice packet
   2. Rinse the corned beef really well under cold water to remove excess salt.
   3. Cut onion into cubes and place in instant pot along with the water, beef broth and beer
   4. Place corned beef on top of onions and sprinkle with the spice packet
   5. Add minced garlic to the pot and place lit on the Instant Pot®
   6. Set timer for 70 minutes at high pressure.
   7. Once timer goes off let it sit and do a normal pressure release for 15 minutes.
   8. While the pressure is releasing naturally, cube the potatoes and cabbage and prepare the carrots.

 

1. Once 15 minutes normal pressure release has finished, do a quick release of pressure and once depressurized, remove lid carefully as to burn yourself from the steam.
2. Remove about 1 1/2 cups liquid and the corned beef to a bowl and cover to keep warm.
3. Add the vegetables to the instant pot and replace lid.
4. Set to high pressure and set timer for 5 minutes.
5. Once 5 minute cook time is over, do a quick release of pressure and remove lid, again cautiously as not to get a steam burn.
6. Place vegetables on a large platter and slice the corned beef in about 1/4 inch pieces and lay over top of veggies and serve.
7. I reserve the cooking liquid to pour over corned beef and veggies as well.