A fast track corned beef dinner made in your pressure cooker! No brine, no fuss. The IP will do all the work for you!
4.9 stars (98 ratings)
Ingredients
13-pound corned beef brisket, plus pickling spice packet or 1 1/2 tablespoons pickling spice
1medium onion, sliced
3clovesgarlic, chopped
114.9 ounce Guinness beer
1cupbeef broth
1poundnew potatoes
3large carrots, cut into 3-inch pieces
1head Savoy cabbage, cut into 2-inch wedges
Kosher salt and freshly ground pepper, to taste
2tablespoonswhole grain mustard
2tablespoonschopped fresh parsley leaves
Instructions
Rinse brisket with cold water and thoroughly pat dry.
Place onion, garlic and pickling spice into a 6-qt Instant Pot®. Gently place brisket on top of the onion mixture. Top with beer and beef broth.
Select manual setting; adjust pressure to high, and set time for 85 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Remove brisket from the Instant Pot®; keep warm. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot®.
Stir in potatoes and carrots; top with cabbage. Season with salt and pepper, to taste.
Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage, garnished with mustard and parsley, if desired.