Instant Pot Corned Beef Brisket Food

INSTANT POT CORNED BEEF

Steps:

• Place ONIONS and CORNED BEEF in the Instant Pot (you don't need a trivet).
• Add corned beef seasoning packet to the pot and add GUINNESS or preferred cooking liquid. It's ok for the liquid to not cover the beef.
• Secure the lid and turn pressure release valve to "Sealing".
• Select Manual or Pressure Cook on HIGH pressure for 90 minutes. *see recipe footnote about different sized briskets.
• When cook cycle completes, allow Instant Pot to sit undisturbed for a 20-minute natural pressure release (NPR).
• Carefully turn the sealing knob to release any remaining steam and wait for the float valve to drop before attempting open the lid.
• Press CANCEL, open the lid, and transfer corned beef outside the pot, cover, and allow to rest.
• Add POTATOES and CARROTS to the cooking liquid in the Instant Pot, then stack the CABBAGE on top. *If you prefer the vegetables to not sit in the cooking water, stack them on a trivet.
• Secure lid and select Manual or Pressure Cook on HIGH pressure for 3 minutes on HIGH for fork-tender veggies (or 2 minutes for firmer), followed by a quick pressure release.
• To serve, transfer veggies to a platter. Slice the beef against the grain, serve it with the veggies, and spoon some of the cooking liquid over both.
• To store, allow corned beef and vegetables to cool completely. Refrigerate up to 5 days in an airtight container.

INSTANT POT CORNED BEEF AND CABBAGE

Steps:

• Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook.
• Seal and cook on high pressure for 85 minutes. Follow the manufacturer's guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the Instant Pot® along with the butter.
• Add the rutabaga, leeks, carrots and cabbage to the Instant Pot®. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.

50-MINUTE CORNED BEEF BRISKET

Steps:

• Fill a covered container with enough water to immerse the corned beef. Add brown sugar and stir to dissolve. Remove corned beef from the packaging and rinse well to remove curing residue. Place into the water in the container; reserve spice packet. Add more water to cover if needed. Let soak, 8 hours to overnight.
• Combine 1 1/2 cups water, spice packet, and pickling spice in a multi-functional pressure cooker (such as Instant Pot®). Place a rack insert in the pot.
• Remove beef from the soaking liquid and season both sides with garlic powder. Place beef on the rack, fat-side up, cutting in half if necessary to fit. Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Transfer corned beef to a cutting board. Cover with aluminum foil and let rest for a few minutes before carving.

INSTANT POT® CORNED BEEF

Steps:

• Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes.