Corned Beef - Instant Pot

My mom and I were shopping at Costco, and corned beef caught our eye. We decided to try an Instant Pot recipe.

Ingredients:

Corned Beef:

• 4.5 pounds (2000gr) corned beef (~2 inches in thickness)
• 4 cups (1L) cold water
• 1 (200g) medium onion , quartered
• 4 (13g) garlic cloves , crushed
  
  

Veggies:

• 6 (370g, or 13 ounces) carrots, peeled and cut to 2.5 inches in length (I used baby carrots, and did not peel or cut)
  
• 4 (570g, or 20 ounce) red potatoes,  peeled & quartered (I used 2 large potatoes, and cut into 8 pieces)
  
• 1 (650g, 23 ounces) cabbage, cut into 8 wedges (one half a small cabbage)
  

Optional Spices (if no spice packet with your corned beef):

• 1 teaspoon yellow mustard seeds
• 1 teaspoon whole black peppercorns
• 1 teaspoon coriander seeds
• ½ teaspoon whole allspice
• 3 whole cloves
• 3 bay leaves
• ½ teaspoon ground ginger (optional)
  
  

Instructions:

1. Rinse corned beef very well under cold water.
2. Place rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker.
3. Pressure cook at High Pressure for 70 minutes, then Natural Release (~15 minutes).
   Note: If your corned beef is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 - 6 minutes High Pressure Cooking Time for every additional 1/2 inch.
   
4. If the pressure release doesn’t drop after 15 minutes, release the remaining pressure by quick release. 
5. While the Instant Pot is natural releasing, cut up the vegetables as described in ingredients.
6. Place cooked corned beef and 750ml of the hot liquid in a large serving bowl (there should be about1.5 - 2 cups of liquid left in Instant Pot). 
7. Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot.
8. Pressure cook at High Pressure for 2 minutes, then Quick Release.
9. While veggies are pressure cooking (after they come up to temperature), slice the corned beef against the grain into ⅛ inch slices. (Slice enough for one warm meal - you may slice it thinner later for sandwiches.)
   
10. Serve with cabbage wedges, red potatoes and carrots.
    
    

 

Carole's Notes:

We liked this!

The corned beef and onions took about 10 minutes to come up to temperature. I used a large piece of Morton's corned beef, so I pressure cooked it for 85 minutes and used their spice packet.

We found the original recipe had too much cabbage - the recipe above for next time has a more balanced proportion.) I estimated about 2 hours from start to finish time, so started around 3:30 pm.
 
The recipe is from https://www.pressurecookrecipes.com/instant-pot-corned-beef/