INSTANT POT CORNED BEEF AND CABBAGE #BEEF #CORNED

There are a few ways to prepare corned beef and cabbage. The ingredients vary from adding garlic and onions (more of a New England Boiled Dinner), to cooking with beef broth or beer (as opposed to just water).

My recipe is a bit of all of that, and it is rich and full of flavor. The brisket is buttery tender and falls apart in your mouth!

Combined with cabbage, potatoes, onion, and carrots, this is a one-pot meal that will feed a crowd.

If you make this tasty pressure cooker corned beef and cabbage recipe, please leave a comment with a star rating below. I’d like to know how you liked it!

Ingredients

• 6 cloves Garlic, roughly chopped
• 1 Yellow Onion, quartered
• 2-4 lb Corned Beef Brisket, rinsed (with the spice packet). If larger than 3lbs, cut in half
• 1 12 oz bottle Guinness Beer, or other Stout (or 2-3 cups Beef Broth, or Water)
• 2-3 cups Water (2 for a small brisket, and 3 for a larger one)
• 3 med Carrots, cut in 3" pieces
• 2 med Potatoes, cut into fourths or sixths
• 1 small head Cabbage, cut in fourths or sixths

Instructions

1. Add the garlic and onion to the pot.
2. Place the brisket in the pot with the fat side down.
3. Sprinkle spice packet over and around the brisket. 
4. Pour the beer (or other liquid), and water in the pot, trying not to wash off all of the spices from the meat.
5. Place the lid on the pot and lock in place. Set the steam release knob to sealing.
6. Press the Pressure Cook/Manual button, or dial, and then the + or - button or dial to 90 minutes, and make sure it is set to High pressure.
7. When cooking cycle is finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then manually release the remaining steam (slowly at first, in short bursts so you know only steam will spew from the knob) until the pin in the lid drops down. Then open the lid and use tongs to carefully remove the meat to a dish, spoon some of the hot cooking liquid over it and cover to let it rest.
8. Add the carrots, potatoes, and cabbage to the pot and close the lid, set it to sealing, and set the cook time for 3 minutes. Do a controlled (slowly at first, in short bursts so you know only steam will spew from the knob) Quick Release when the cook cycle is finished.
9. Slice the brisket against the grain for the most tender and easy to eat meat. Then place the meat and vegetables in a dish with enough cooking liquid 

Next Intructions Video >> Here

Share this post