Instant Pot Corned Beef Cabbage Food

INSTANT POT CORNED BEEF AND CABBAGE

Steps:

• Rinse Corned Beef: Rinse corned beef under cold water - be sure to rinse well.
• Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes). If the floating valve doesn't drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
• Pressure Cook Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described. Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl (there should be about 1.5 - 2 cups of liquid left in Instant Pot). Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 2 - 3 minutes + Quick Release. Open the lid carefully.
• Cut & Serve: On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots. Enjoy~ :)

INSTANT POT CORNED BEEF AND CABBAGE

Steps:

• Rinse the meat: If there is a spice packet, set it aside. Rinse the corned beef under cold running water.
• Plate the vegetables: Open the pot and, using tongs, gently transfer the cabbage, carrots, and potatoes to a serving platter. Or, if you like, toss the vegetables in butter, parsley, and 1/2 teaspoon salt, then transfer to the serving platter.

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.

INSTANT POT CORNED BEEF AND CABBAGE

Steps:

• Gather the ingredients.
• Peel and slice onion. Put onions and corned beef in Instant Pot. Add mixed pickling spices and bay leaves, followed by 4 cups of water.
• Lock Instant Pot lid in place and turn venting knob to "sealing." Choose manual setting and high pressure. Set time to 85 minutes.
• Meanwhile, scrub and peel potatoes (or leave them unpeeled) and cut them into 1 1/2-inch to 2-inch pieces. Peel carrots and cut into 3-inch lengths. If carrots are quite thick, halve them horizontally. Cut cabbage into six to eight wedges .
• When time is up, let pressure release naturally for 15 minutes, then carefully move knob to "venting." Remove meat to a cutting board and slice thinly. Transfer meat to a platter and cover with foil to keep warm.
• Strain liquids into a large bowl or gravy separator and skim off any excess fat. Discard solids and return liquids to Instant Pot. Add vegetables to pot.
• Lock lid in place and make sure venting knob is set to "sealing." Choose manual setting, high pressure, and set it for 2 minutes.
• When time is up, carefully turn knob to "venting" to release pressure quickly. With a slotted spoon, arrange potatoes and carrots around sliced corned beef. Arrange cabbage wedges in a separate bowl. Garnish corned beef, cabbage, and vegetables with parsley and serve with a spicy brown or whole grain mustard.

INSTANT POT CORNED BEEF AND CABBAGE

Steps:

• Rinse corned beef under cold tap water. Rinse well and pat dry with paper towel.
• Add rinsed corned beef, quartered onion, crushed garlic cloves, picking spices seasoning, and 4 cups of cold water in the instant pot.
• Close lid and pressure cook on manual at high pressure for 70 minutes followed by natural release for about 15 minutes.
• If the floating valve doesn't drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
• While the pressure cooker is natural releasing, prepare the vegetables as described.
• Set aside cooked corned beef and 3 cups of the hot liquid in a large serving bowl.
• There should be about 1 1/2 to 2 cups of liquid left in the pressure cooker. Add quartered red potatoes, carrots, and cabbage wedges in the pressure cooker.
• Close lid and pressure cook on manual at high pressure for 2 to 3 minutes, followed by a quick release. Open the lid carefully.
• On a chopping board, cut corned beef against the grain into 1/8 inch slices. Serve with cabbage wedges, red potatoes, and carrots.