Instant Pot Corned Beef The Southern Soul Food Way Recipes
INSTANT POT® CORNED BEEF
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
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
This was really good and the fastest way to make it. Recipe courtesy of www.dev-recipes.instantpot.com. I used chicken broth instead of water, but Ill post the recipe as written. I also served with a creamy horsereadish sauce which I've posted on this site.
Provided by AmyZoe
Categories Meat
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse corned beef under cold tap water. Rinse well and pat dry with paper towel.
- Add rinsed corned beef, quartered onion, crushed garlic cloves, picking spices seasoning, and 4 cups of cold water in the instant pot.
- Close lid and pressure cook on manual at high pressure for 70 minutes followed by natural release for about 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.
- While the pressure cooker is natural releasing, prepare the vegetables as described.
- Set aside cooked corned beef and 3 cups of the hot liquid in a large serving bowl.
- There should be about 1 1/2 to 2 cups of liquid left in the pressure cooker. Add quartered red potatoes, carrots, and cabbage wedges in the pressure cooker.
- Close lid and pressure cook on manual at high pressure for 2 to 3 minutes, followed by a quick release. Open the lid carefully.
- On a chopping board, cut corned beef against the grain into 1/8 inch slices. Serve with cabbage wedges, red potatoes, and carrots.
Nutrition Facts : Calories 840.9, Fat 44.5, SaturatedFat 14.7, Cholesterol 222.5, Sodium 2729.7, Carbohydrate 62.6, Fiber 13.4, Sugar 15.6, Protein 49.9
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- Remove the corned beef from the packaging, rinse off the salty brine. Rub spice pack contents all over the roast. I know, there's never enough, right? Use my pickling spices (Corned Beef Spice Packet Recipe) to make more!
- Add two cups of water to the Instant Pot and place the rack inside. Add corned beef (fat-side up) and top with sliced onions and garlic cloves.
- Pour a 12-ounce bottle of beer over the brisket and sprinkle with more corned beef spices if desired. Lock lid in place and seal.
- Pressure cook for 90 minutes, then do a natural release for 15 minutes, followed by a quick release.
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