Mouth Watering Corned Beef With Guinness Instant Pot Recipes

MOUTH-WATERING CORNED BEEF WITH GUINNESS (INSTANT POT)

Steps:

• Gather ingredients and tools.
• Prepare the meat by removing it from packaging, saving the spice packet. Run under water to rinse quickly. Depending on the size of your Instant Pot and your corned beef, you may want to cut the meat into 2-3 chunks. For my 3.6 lb. roast, I cut it into two pieces since I want to be able to slice it later.
• Put the meat in the bottom of your inner pot. I like to put the meat with the fat side down, if possible.
• Quarter the onion and remove the skin. Chop the celery into a few large chunks as well. Peel the garlic cloves by smashing them with a knife on the cutting board to loosen the hard skin.
• Add the vegetables to the pot with the meat, and sprinkle the spice pack into the pot. Drop in the bay leaves.
• Pour the Guinness over top of everything.
• Put the lid on the Instant Pot, close the vent, and set it to cook on manual, high, for 90 minutes. When the time is up, let it do a natural pressure release for 10 minutes.
• Using a slotted spoon, carefully lift the corned beef out of the liquid and set it to rest on the cutting board. Strain the liquid and reserve.Note: the meat will be very tender and smell delicious, but refrain from slicing it until it has a few minutes to rest. Cutting before the meat has rested will cause the juices to run out and will give you a dry corned beef.
• After 5-10 minutes resting, you can cut a few slices off. Try to only slice what you need for your meal. The meat is very soft and will tend to shred.
• Put the rest of your corned beef into an airtight container and pour back in some of the juices from the pot. This will help keep it moist. Let it rest in the refrigerator overnight.
• Once cooled and rested, you can use a sharp knife to carefully cut the corned beef into thin slices.
• When reheated in a pan or in the microwave with some pot juices, the highly-marbled wagyu corned beef will literally melt apart.
• Enjoy your sliced corned beef in sandwiches, tacos, or however you like! If you want to do corned beef and cabbage, you can cook the cabbage (and potatoes, carrots, etc.) separately, using the juices from the pot.
• Enjoy!

GUINNESS CORNED BEEF RECIPE

Steps:

• Drain liquid from the beef pouch and place the beef in the bottom of the instant pot, fat side up. Add the spice mix from the pouch to the pot if desired.
• Pour the entire can or bottle of Guinness into the pot.
• Add water in the pot until the beef is submerged.
• Place the lid on the Instant Pot with the vent closed and sealed. Set the cooking for manual, high, for 70 minutes for sliceable beef or 90 minutes for more tender beef.
• Let the Instant Pot finish cooking and let it sit for 10 minutes on natural release (not touching or venting it). Then open the vent and let the rest of the pressure and steam escape.
• Remove the beef from the liquid. If cooking potatoes, cut the potatoes in approximately 2 inch chunks. Smaller potatoes like red potatoes can be left whole. Add the potatoes to the liquid and cook on high for 5 minutes. If cooking cabbage, cut into thick slices or wedges and cook on high for 2-3 minutes. Use manual pressure release (letting the vent open and steam escape) for each.
• Drain liquid from the beef pouch and place the beef in the bottom of the slow cooker, fat side up. Add the spice mix from the pouch to the pot if desired.
• Pour the entire can or bottle of Guinness into the pot.
• Add water in the pot until the beef is submerged.
• Let the beef cook on slow for 8 hours for sliceable beef, and 10-11 hours for more tender beef.
• If cooking cabbage and potatoes, add them to the pot for the last hour of beef cooking. Cut the cabbage into large wedges or slices, and the potatoes in approximately 2 inch chunks. Smaller potatoes like red potatoes can be left whole.

INSTANT POT® GUINNESS® CORNED BEEF

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.