Instructions
- Prepare the Instant Pot: Begin by placing the corned beef brisket into the Instant Pot. If you have a spice packet, include it along with 4 cups of water and the garlic cloves. I recommend using the rack that comes with the Instant Pot to keep the brisket elevated off the bottom of the pot, allowing for even cooking.
- Cook the Brisket: Set the Instant Pot to the meat/stew setting, or use the high-pressure setting for 90 minutes. Once the cooking time is complete, perform a quick pressure release to release the steam. Carefully remove the corned beef from the pot and place it on a platter. Cover it with foil to keep it warm while you prepare the vegetables.
- Cook the Vegetables: Without discarding the liquid in the Instant Pot, add the quartered potatoes, baby carrots, and cabbage wedges. You can choose to remove the rack at this point if you prefer. Close the lid and cook at high pressure for an additional 4-5 minutes.
- Finish Up: After the vegetable cooking time is complete, perform another quick pressure release. Once the pressure has fully released, carefully open the lid and remove the vegetables.
- Serve: Slice the corned beef against the grain and arrange it on a platter alongside the cooked vegetables. Drizzle some of the cooking liquid over the top for extra flavor, and enjoy your festive meal!
This Instant Pot version of corned beef and cabbage not only saves time but also retains the rich flavors that make this dish a beloved classic. Perfect for St. Patrick’s Day or any family gathering, it’s sure to be a hit. So gather your loved ones, set the table, and enjoy this comforting Irish feast!
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