Once a year sometimes maybe twice we make a corned beef brisket, yes usually around St Patrick’s Day.

Instant Pot here we try.

Instant Pot Corned Beef

I adapted this recipe stayed with the packet that came with the brisket from Nourish To Fuel.

Ingredients

• 3-4 pound Corned Beef Brisket
• 3 cups Beef Broth
• 3 cups Water
• 1 Shallot, peeled and roughly chopped (substitute ¼ medium onion)
• 3 Garlic Cloves, peeled and whole
• 15 Whole Black Peppercorns
• 9 Whole Allspice
• 3 Bay Leaves
• 5 sprigs Fresh Thyme
• 6 small to medium Red Potatoes, rinsed and cut into eighths (optional)
• 5 Carrots, peeled and cut into 2-3 inch pieces
• 2 Shallots, minced (substitute ½ minced onion)
• 2 cloves Garlic, minced
• ½ teaspoon Diamond Kosher Salt
• 1 head green Cabbage, cut into 8 wedges
• Instructions

1. Place corned beef brisket in Instant Pot fat side up. Add beef broth, water, rough chopped shallot, 3 garlic cloves, peppercorns, allspice, bay leaves, and thyme.
2. Place lid on Instant Pot in locked position, making sure vent is sent to “sealing”. Plug in Instant Pot.
3. Press “Manual’ and “+” to increase cooking time to 90 minutes at High Pressure.
4. After a moment the display will turn to “On” while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
5. When finished cooking wait to open lid until the pressure float is down on it’s own, or release pressure manually by moving vent to “venting”. Unplug Instant Pot.
6. Remove Corned Beef from pot, saving liquid for cabbage, carrots, and optional potatoes. Cover corned beef with aluminum foil and set aside.
7. Strain cooking liquid with a slotted spoon to remove fat, bay leaves, and thyme.
8. Place optional potatoes, carrots, shallots, garlic, and salt into cooking liquid then place cabbage on top.
9. Place lid on Instant Pot in locked position, making sure vent is sent to “sealing”. Plug in Instant Pot.
10. Press “Manual’ and “+” to increase cooking time to 15 minutes at High Pressure.
11. After a moment the display will turn to “On” while the pot heats up and pressure increases, once the pot has warmed up the display will start counting down.
12. When finished cooking wait to open lid until the pressure float is down on it’s own, or release pressure manually by moving vent to “venting”. Unplug Instant Pot.
13. Remove vegetables from Instant Pot and serve with sliced corned beef.
14. For Slow-Cooker Variation
15. Place all ingredients except cabbage (corned beef, beef broth, water, 3 shallots, 5 cloves garlic, peppercorns, allspice, bay leaves, thyme, optional potatoes, and carrots) in large slow-cooker (7 quart or larger), and cook on high for 4 hours.
16. Add cabbage on top of corned beef, cook for another hour on high.