MOUTH-WATERING CORNED BEEF WITH GUINNESS (INSTANT POT)
Wagyu corned beef makes this recipe extra moist and fall-apart tender, but all types of corned beef work equally well.
Provided by BlakOpal
Categories Main Course
Time 1h40m
Number Of Ingredients 12
Steps:
- Gather ingredients and tools.
- Prepare the meat by removing it from packaging, saving the spice packet. Run under water to rinse quickly. Depending on the size of your Instant Pot and your corned beef, you may want to cut the meat into 2-3 chunks. For my 3.6 lb. roast, I cut it into two pieces since I want to be able to slice it later.
- Put the meat in the bottom of your inner pot. I like to put the meat with the fat side down, if possible.
- Quarter the onion and remove the skin. Chop the celery into a few large chunks as well. Peel the garlic cloves by smashing them with a knife on the cutting board to loosen the hard skin.
- Add the vegetables to the pot with the meat, and sprinkle the spice pack into the pot. Drop in the bay leaves.
- Pour the Guinness over top of everything.
- Put the lid on the Instant Pot, close the vent, and set it to cook on manual, high, for 90 minutes. When the time is up, let it do a natural pressure release for 10 minutes.
- Using a slotted spoon, carefully lift the corned beef out of the liquid and set it to rest on the cutting board. Strain the liquid and reserve.Note: the meat will be very tender and smell delicious, but refrain from slicing it until it has a few minutes to rest. Cutting before the meat has rested will cause the juices to run out and will give you a dry corned beef.
- After 5-10 minutes resting, you can cut a few slices off. Try to only slice what you need for your meal. The meat is very soft and will tend to shred.
- Put the rest of your corned beef into an airtight container and pour back in some of the juices from the pot. This will help keep it moist. Let it rest in the refrigerator overnight.
- Once cooled and rested, you can use a sharp knife to carefully cut the corned beef into thin slices.
- When reheated in a pan or in the microwave with some pot juices, the highly-marbled wagyu corned beef will literally melt apart.
- Enjoy your sliced corned beef in sandwiches, tacos, or however you like! If you want to do corned beef and cabbage, you can cook the cabbage (and potatoes, carrots, etc.) separately, using the juices from the pot.
- Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 306 kcal, Carbohydrate 1 g, Protein 22 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 81 mg, Sodium 1851 mg
INSTANT POT CORNED BEEF
Instant Pot Corned Beef Brisket made with beer (or not) that's fall-apart tender both ways! Recipe option includes cabbage and potatoes OR turn the brisket into skillet hash. Add corned beef to your Instant Pot recipe collection.
Provided by Traci The Kitchen Girl
Categories entree Main Course
Time 1h40m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 4 oz, Calories 70 kcal, Carbohydrate 16 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 36 mg, Fiber 3 g, Sugar 4 g
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
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 CORNED BEEF
Instant Pot Corned Beef is easy to make wonderfully tender, juicy, and flavorful with just 3 ingredients. It's the perfect St. Patrick's Day dinner.
Provided by Sabrina Snyder
Categories Dinner
Time 1h10m
Number Of Ingredients 3
Steps:
- Add the steam rack to your instant pot with the handles facing up.
- Pour beef broth into the pot and add the corned beef.
- Top with minced garlic.
- Season with a spice packet.
- Close, lock the lid, and seal the vent.
- Cook on high for 60 minutes, then naturally release the pressure.
- Remove corned beef from pot, let rest 5 minutes then slice thinly against the grain.
Nutrition Facts : Calories 276 kcal, Carbohydrate 1 g, Protein 21 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 1924 mg, Sugar 1 g, ServingSize 1 serving
INSTANT POT CORNED BEEF
Instant Pot Corned Beef is amazing! So easy, quicker and healthier than boiling this St. Patrick's Day Holiday favorite. And the Flavor!! All the spice flavors embed themselves into the meat. You have to try this delicious low carb dinner!
Provided by Diane
Categories Instant Pot Recipes
Time 2h35m
Number Of Ingredients 7
Steps:
- Remove the corned beef from it's packaging, rinse and pat dry.
- Cut all but a thin layer of fat off the corned beef if necessary.
- Lay the corned beef into the bottom of the instant Pot
- Spread the chopped onion and spices over the meat.
- Pour the chicken broth over and around the beef. OR pour the bottle of Guinness over the meat and HALF of the chicken broth. I used my instant pot bone broth. It worked great!
- Seal the lid.
- Set the Instant Pot to manual on high for 90 minutes.
- Allow to natural release for 15 minutes.
- Remove to platter and allow to rest.
- While the meat rests, quickly add potatoes, cabbage and carrots you wish to cook into the instant pot, seal the lid and set to manual high for 10 minutes. Quick release and serve with the corned beef.
Nutrition Facts : Calories 470 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 29 grams fat, Fiber 0 grams fiber, Protein 46 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 6 oz, Sodium 386 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
GUINNESS CORNED BEEF RECIPE
Guinness Corned Beef recipe with Instant Pot and slow cooker instructions. Corned beef and cabbage with potatoes cooked in Irish beer. A classic St Patrick's Day recipe. #cornedbeef #guinnessrecipes #stpatricksday
Provided by Kim
Categories Main Course
Time 1h30m
Number Of Ingredients 6
Steps:
- Drain liquid from the beef pouch and place the beef in the bottom of the instant pot, fat side up. Add the spice mix from the pouch to the pot if desired.
- Pour the entire can or bottle of Guinness into the pot.
- Add water in the pot until the beef is submerged.
- Place the lid on the Instant Pot with the vent closed and sealed. Set the cooking for manual, high, for 70 minutes for sliceable beef or 90 minutes for more tender beef.
- Let the Instant Pot finish cooking and let it sit for 10 minutes on natural release (not touching or venting it). Then open the vent and let the rest of the pressure and steam escape.
- Remove the beef from the liquid. If cooking potatoes, cut the potatoes in approximately 2 inch chunks. Smaller potatoes like red potatoes can be left whole. Add the potatoes to the liquid and cook on high for 5 minutes. If cooking cabbage, cut into thick slices or wedges and cook on high for 2-3 minutes. Use manual pressure release (letting the vent open and steam escape) for each.
- Drain liquid from the beef pouch and place the beef in the bottom of the slow cooker, fat side up. Add the spice mix from the pouch to the pot if desired.
- Pour the entire can or bottle of Guinness into the pot.
- Add water in the pot until the beef is submerged.
- Let the beef cook on slow for 8 hours for sliceable beef, and 10-11 hours for more tender beef.
- If cooking cabbage and potatoes, add them to the pot for the last hour of beef cooking. Cut the cabbage into large wedges or slices, and the potatoes in approximately 2 inch chunks. Smaller potatoes like red potatoes can be left whole.
Nutrition Facts : ServingSize 1 serving, Calories 818 kcal, Carbohydrate 33 g, Protein 55 g, Fat 51 g, SaturatedFat 16 g, Cholesterol 184 mg, Sodium 4188 mg, Fiber 8 g, Sugar 8 g
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
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