Instant Pot - Corned Beef
This recipe makes for a hearty entrée all year round, especially on those chilly winter days! Author: Holly Nilsson Recipe Type: American, Irish Total Time: 1H 50M
Prep time:
Cook time:
Serving size: 6
Calories per serving: 601
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 601
2 cups water or broth
6 ounces beer
6 ounces beef broth
1 large onion, chopped
4 cloves garlic, minced
2 3 pounds 2-3 corned beef brisket, with spice packet
1 pound baby potatoes
3 cups chopped cabbage
3 chopped carrots
Directions:
Combine water, beer, broth, onion, and garlic in a 6QT Instant Pot.
Add the trivet and add the corned beef brisket with the *spice mixture (if yours doesn't have a spice mixture, see note).
Cook on high pressure for 90 minutes. Once done, release pressure and remove brisket, tent with foil to rest.
Leave about 1 cup liquid in the Instant Pot. Add cabbage, potatoes and carrots. Set to high pressure for 5 minutes.
Quick-release pressure. Remove vegetables to a serving plate with a slotted spoon. Top with butter or sauce from the Instant Pot.
Slice corned beef across the grain and serve with vegetables.
Source: spendwithpennies.com
Add the trivet and add the corned beef brisket with the *spice mixture (if yours doesn't have a spice mixture, see note).
Cook on high pressure for 90 minutes. Once done, release pressure and remove brisket, tent with foil to rest.
Leave about 1 cup liquid in the Instant Pot. Add cabbage, potatoes and carrots. Set to high pressure for 5 minutes.
Quick-release pressure. Remove vegetables to a serving plate with a slotted spoon. Top with butter or sauce from the Instant Pot.
Slice corned beef across the grain and serve with vegetables.
Source: spendwithpennies.com