Instant Pot Corned Beef The Southern Soul Food Way

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 THE SOUTHERN SOUL FOOD WAY

Steps:

• Remove the corned beef brisket from the packaging and rinse well.
• If using the spice packet that comes with the brisket, rub the mixture all over the top, non-fatty side of the corned beef. Mix the seasonings in a small mixing bowl if you make your seasoning per the pickling spices ingredients above (yellow mustard seeds, brown mustard seeds, coriander seeds, dill weed, allspice, cloves, crushed bay leaves, red chili flakes, salt, and pepper). Then rub the mixture all over the top, non-fatty side of the corned beef.
• Place the Instant Pot steamer trivet rack on the kitchen counter and put the seasoned brisket on top.
• Open the Instant Pot lid and pour the beef broth and the garlic into the stainless steel inner pot.
• Then using the trivet rack handles, place the brisket inside the Instant Pot stainless steel inner pot, seasoned side up and fatty side down.
• Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 90 minutes.
• When the cooking time is finished, allow a natural pressure release for at least 15 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release the remaining pressure.
• Add the onion, carrots, potatoes, and cabbage to the inner pot with the corned beef, sinking the vegetable into the beef broth.
• Place the lid back on the Instant Pot (make sure the valve is up - in the position for sealing) and pressure cook on high for 4 minutes.
• When the cooking time is finished, allow a natural pressure release for at least 2 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure.
• Baste the corned beef by spooning the beef broth in the pot over the top of the brisket, then carefully remove the meat using the trivet rack handles.
• Place the corned beef on a cutting board, slide out the trivet rack underneath it, and then slice the meat.
• Serve this Southern soul food corned beef brisket right away with the cooked vegetables, and enjoy!

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.