Instant Pot Corned Beef Food
INSTANT POT CORNED BEEF AND CABBAGE
Love a traditional St. Patrick's day dinner -- but don't love how long it takes to make one? Here is the perfect solution: An easy express route to celebrating that uses your pressure cooker.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
CLASSIC CORNED BEEF WITH CABBAGE AND POTATOES
Provided by Beef It's What's For Dinner
Categories Main Course
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Place Corned Beef Brisket and 1 cup water in the Instant Pot. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added.
- Close and lock pressure cooker lid. Use beef, stew or high-pressure setting; adjusting time to 70 minutes.
- When time is up, use the quick release feature to release pressure; carefully remove lid. Remove beef.
- Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid.
- Use beef, stew or high-pressure setting, adjusting time to 3 minutes. Use the quick release method again once time is up.
- Remove fat from brisket, if desired. Carve brisket into thin slices across the grain.
- Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables. Enjoy!
CORNED BEEF
Steps:
- Pour beer into Instant Pot.
- Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it "fall-apart" tender.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
- Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
- When the time is up, quick-release the pressure.
- Slice the corned beef against the grain and serve with vegetables.
INSTANT POT® GUINNESS® CORNED BEEF
Corned beef topped with brown sugar and cooked in Guinness® in an Instant Pot®. Delicious!
Provided by N8TE
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h35m
Yield 12
Number Of Ingredients 9
Steps:
- Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside.
- Rub all sides of brisket with brown sugar. Place 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 brisket with aluminum foil; let rest for 15 minutes.
- Meanwhile, remove the trivet from the pot. Place potatoes, carrots, onion, and cabbage in the bottom of the pressure cooker. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 5 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. Serve vegetables with rested brisket.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 31.5 g, Cholesterol 48.7 mg, Fat 9.6 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 3.2 g, Sodium 599 mg, Sugar 21.6 g
CORNED BEEF AND VEGETABLES - INSTANT POT RECIPE - (4.4/5)
Provided by lindaauman
Number Of Ingredients 7
Steps:
- Rinse the corned beef under cold water to remove excess salt and gel. Put the seasoning packet, beef broth, onion and garlic in to the pressure cooking pot. Put a rack in the pressure cooking pot. Place corned beef on rack. Lock the lid in place. Select High Pressure and set the timer for 90 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove the rack and brisket from the pressure cooking pot. Cover the corned beef with aluminum foil until ready to serve. Add the potatoes, carrots and cabbage to the broth in the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 3 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid. (Check the potatoes and if they're not tender enough, just select sauté cook them until they're the desired tenderness.)
INSTANT POT® CORNED BEEF
Corned beef used to be a weekend only treat for me due to how long it took to cook, until I discovered the Instant Pot®. Save yourself time and hassle by letting your Instant Pot® do all of the work for you, and in a fraction of the time. You can have it and all of the fixings on your table in 2 hours. If you decide to fix cabbage, be sure to keep it in large wedges so that it does not overcook.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h5m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 416.7 calories, Carbohydrate 4.9 g, Cholesterol 146 mg, Fat 28.3 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 9.4 g, Sodium 1697.3 mg
INSTANT POT CORNED BEEF AND CABBAGE
This was really good and the fastest way to make it. Recipe courtesy of www.dev-recipes.instantpot.com. I used chicken broth instead of water, but Ill post the recipe as written. I also served with a creamy horsereadish sauce which I've posted on this site.
Provided by AmyZoe
Categories Meat
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 840.9, Fat 44.5, SaturatedFat 14.7, Cholesterol 222.5, Sodium 2729.7, Carbohydrate 62.6, Fiber 13.4, Sugar 15.6, Protein 49.9
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