Instant Pot Corned Beef And Cabbage Recipe Recipe For Meatloaf

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INSTANT POT® GUINNESS® CORNED BEEF



Instant Pot® Guinness® Corned Beef image

Corned beef topped with brown sugar and cooked in Guinness® in an Instant Pot®. Delicious!

Provided by N8TE

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 2h35m

Yield 12

Number Of Ingredients 9

2 cups water
1 (12 fluid ounce) can or bottle dark beer (such as Guinness®)
4 cloves garlic, minced
1 (3 pound) corned beef brisket with spice packet
1 cup brown sugar
10 baby red potatoes, quartered
4 large carrots, peeled and cut into matchstick pieces
1 onion, peeled and cut into bite-sized pieces
½ head cabbage, coarsely chopped

Steps:

  • Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside.
  • Rub all sides of brisket with brown sugar. Place on the trivet and sprinkle spice packet on top. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet.
  • Cover brisket with aluminum foil; let rest for 15 minutes.
  • Meanwhile, remove the trivet from the pot. Place potatoes, carrots, onion, and cabbage in the bottom of the pressure cooker. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve vegetables with rested brisket.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 31.5 g, Cholesterol 48.7 mg, Fat 9.6 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 3.2 g, Sodium 599 mg, Sugar 21.6 g

INSTANT POT® CORNED BEEF



Instant Pot® Corned Beef image

Corned beef used to be a weekend only treat for me due to how long it took to cook, until I discovered the Instant Pot®. Save yourself time and hassle by letting your Instant Pot® do all of the work for you, and in a fraction of the time. You can have it and all of the fixings on your table in 2 hours. If you decide to fix cabbage, be sure to keep it in large wedges so that it does not overcook.

Provided by Soup Loving Nicole

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 2h5m

Yield 4

Number Of Ingredients 4

2 cups water
1 (12 fluid ounce) can or bottle beer
4 cloves garlic, minced
1 (3 pound) corned beef brisket with spice packet

Steps:

  • Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes.

Nutrition Facts : Calories 416.7 calories, Carbohydrate 4.9 g, Cholesterol 146 mg, Fat 28.3 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 9.4 g, Sodium 1697.3 mg

INSTANT POT CORNED BEEF AND CABBAGE



Instant Pot Corned Beef and Cabbage image

Make this Easy Instant Pot Corned Beef and Cabbage (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic.

Provided by Amy + Jacky

Categories     Dinner     Lunch     Main

Time 2h

Number Of Ingredients 14

2 pounds (996g) corned beef (1.5 inches in thickness)
4 cups (1L) cold water
1 (200g) medium onion (, quartered)
4 (13g) garlic cloves (, crushed)
1 teaspoon yellow mustard seeds
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
½ teaspoon whole allspice
3 whole cloves
3 bay leaves
½ teaspoon ground ginger ((optional))
6 (370g) carrots (, peeled & cut to 2.5 inches in length)
4 (570g) red potatoes (, quartered)
1 (1300g) cabbage (, cut into 8 wedges)

Steps:

  • Rinse Corned Beef: Rinse corned beef under cold water - be sure to rinse well.
  • Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes). If the floating valve doesn't drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
  • Pressure Cook Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described. Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl (there should be about 1.5 - 2 cups of liquid left in Instant Pot). Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 2 - 3 minutes + Quick Release. Open the lid carefully.
  • Cut & Serve: On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots. Enjoy~ :)

Nutrition Facts : Calories 452 kcal, Carbohydrate 35 g, Protein 28 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 82 mg, Sodium 1948 mg, Fiber 9 g, Sugar 11 g, ServingSize 1 serving

CLASSIC CORNED BEEF WITH CABBAGE AND POTATOES



Classic Corned Beef with Cabbage and Potatoes image

Provided by Beef It's What's For Dinner

Categories     Main Course

Yield 6-8 servings

Number Of Ingredients 8

2 1/2 -3 1/2 pounds Corned Beef Brisket (boneless)
1 cup Water
1 medium head cabbage (cut into 8 wedges)
8 ounces Yukon gold potatoes (cut into 8 wedges)
8 ounces carrots (cut into 1-inch pieces)
2 tablespoons butter (melted)
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place Corned Beef Brisket and 1 cup water in the Instant Pot. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added.
  • Close and lock pressure cooker lid. Use beef, stew or high-pressure setting; adjusting time to 70 minutes.
  • When time is up, use the quick release feature to release pressure; carefully remove lid. Remove beef.
  • Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid.
  • Use beef, stew or high-pressure setting, adjusting time to 3 minutes. Use the quick release method again once time is up.
  • Remove fat from brisket, if desired. Carve brisket into thin slices across the grain.
  • Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables. Enjoy!

INSTANT POT CORNED BEEF AND CABBAGE



Instant Pot Corned Beef and Cabbage image

Love a traditional St. Patrick's day dinner -- but don't love how long it takes to make one? Here is the perfect solution: An easy express route to celebrating that uses your pressure cooker.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 12

1 large onion, cut into 1/2-inch wedges
3 sprigs fresh thyme
3 cloves peeled garlic
3 tablespoons pickling spice
One 4-pound piece corned beef brisket, rinsed
3 tablespoons unsalted butter
1 rutabaga, peeled and cut into 1-inch chunks
2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths
4 carrots, cut into 2-inch pieces
1 small head green cabbage, core intact, cut into thick wedges
1/4 cup loosely packed fresh parsley leaves, chopped
Sour cream, prepared horseradish and whole-grain mustard, for serving

Steps:

  • Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook.
  • Seal and cook on high pressure for 85 minutes. Follow the manufacturer's guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the Instant Pot® along with the butter.
  • Add the rutabaga, leeks, carrots and cabbage to the Instant Pot®. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.

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