Instant Pot Corned Beef And Cabbage Recipes

INSTANT POT CORNED BEEF AND CABBAGE

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~ :)

INSTANT POT CORNED BEEF AND CABBAGE

Steps:

• Gather the ingredients.
• Peel and slice onion. Put onions and corned beef in Instant Pot. Add mixed pickling spices and bay leaves, followed by 4 cups of water.
• Lock Instant Pot lid in place and turn venting knob to "sealing." Choose manual setting and high pressure. Set time to 85 minutes.
• Meanwhile, scrub and peel potatoes (or leave them unpeeled) and cut them into 1 1/2-inch to 2-inch pieces. Peel carrots and cut into 3-inch lengths. If carrots are quite thick, halve them horizontally. Cut cabbage into six to eight wedges .
• When time is up, let pressure release naturally for 15 minutes, then carefully move knob to "venting." Remove meat to a cutting board and slice thinly. Transfer meat to a platter and cover with foil to keep warm.
• Strain liquids into a large bowl or gravy separator and skim off any excess fat. Discard solids and return liquids to Instant Pot. Add vegetables to pot.
• Lock lid in place and make sure venting knob is set to "sealing." Choose manual setting, high pressure, and set it for 2 minutes.
• When time is up, carefully turn knob to "venting" to release pressure quickly. With a slotted spoon, arrange potatoes and carrots around sliced corned beef. Arrange cabbage wedges in a separate bowl. Garnish corned beef, cabbage, and vegetables with parsley and serve with a spicy brown or whole grain mustard.

INSTANT POT CORNED BEEF AND CABBAGE

Steps:

• Rinse the meat: If there is a spice packet, set it aside. Rinse the corned beef under cold running water.
• Plate the vegetables: Open the pot and, using tongs, gently transfer the cabbage, carrots, and potatoes to a serving platter. Or, if you like, toss the vegetables in butter, parsley, and 1/2 teaspoon salt, then transfer to the serving platter.

CLASSIC CORNED BEEF WITH CABBAGE AND POTATOES

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

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.

INSTANT POT CORNED BEEF AND CABBAGE

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.