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Instant Pot Corned Beef is a game-changer for busy weeknights or special occasions. Imagine tender, flavorful corned beef brisket paired with perfectly cooked carrots, potatoes, and cabbage. This recipe takes the guesswork out of traditional methods, delivering a hearty meal in a fraction of the time. Let's dive into this simple yet satisfying dish that will have everyone asking for seconds.
Name of the recipe: Instant Pot Corned Beef Recipe
Ingredients:
- 3 lbs with spice packet corned beef brisket
- 4 cups water
- 1 lb peeled and cut into chunks carrots
- 1 lb peeled and cut into chunks potatoes
- 1 head cut into wedges cabbage
Instructions:
- Place the corned beef brisket in the instant pot, fat side up.
- Add the spice packet, water, and secure the lid.
- Set the instant pot to high pressure for 90 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
- Remove the corned beef and set aside. Add the carrots, potatoes, and cabbage to the pot.
- Secure the lid and cook on high pressure for 3 minutes. Quick release the pressure.
- Slice the corned beef against the grain and serve with the vegetables.
What You Will Need
Read more: Instant Pot Corned Beef Brisket Recipe
What you will need to make Instant Pot Corned Beef Recipe
- Corned beef brisket: Provides the main flavor and texture, becoming tender and juicy after cooking.
- Water: Essential for creating steam and pressure, ensuring even cooking and moist meat.
- Carrots: Adds sweetness and color, balancing the savory flavors of the beef.
- Potatoes: Absorbs the flavors of the broth, adding heartiness to the dish.
- Cabbage: Complements the beef with its mild flavor, becoming tender and flavorful when cooked.
Tools and Instruments Required
What tools/instruments will be needed to make Instant Pot Corned Beef Recipe
- Instant Pot: Essential for pressure cooking the corned beef, ensuring it becomes tender and flavorful in a fraction of the time.
- Cutting board: Needed for safely chopping vegetables like carrots, potatoes, and cabbage into manageable pieces.
- Chef's knife: Crucial for slicing the corned beef against the grain and cutting vegetables into chunks.
- Tongs: Useful for removing the corned beef from the Instant Pot and handling hot vegetables without burning yourself.
- Measuring cup: Necessary for accurately measuring the water to ensure proper cooking and pressure levels.
Instant Pot Corned Beef Recipe
A quick and easy way to make tender and flavorful corned beef using an Instant Pot.
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Ingredients:
Main Ingredients
- 3 lbs corned beef brisket with spice packet
- 4 cups water
- 1 lb carrots peeled and cut into chunks
- 1 lb potatoes peeled and cut into chunks
- 1 head cabbage cut into wedges
Instructions:
- Place the corned beef brisket in the Instant Pot, fat side up.
- Add the spice packet, water, and secure the lid.
- Set the Instant Pot to high pressure for 90 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
- Remove the corned beef and set aside. Add the carrots, potatoes, and cabbage to the pot.
- Secure the lid and cook on high pressure for 3 minutes. Quick release the pressure.
- Slice the corned beef against the grain and serve with the vegetables.
Notes:
For extra flavor, you can add a bay leaf and some garlic cloves to the pot.
Read more: Instant Pot Corn on the Cob Recipe
Nutrition value:
Calories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 7gCholesterol: 80mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 5000IUVitamin C: 60mgCalcium: 100mgIron: 4mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook the corned beef and vegetables as directed.
- Let everything cool completely.
- Slice the corned beef and store it in an airtight container.
- Store the vegetables separately in another container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Cool the cooked corned beef and vegetables.
- Slice the corned beef and place it in a freezer-safe container.
- Store the vegetables in a separate freezer-safe container.
- Label and date the containers.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating.
For a richer flavor, try adding a splash of apple cider vinegar to the water before cooking the corned beef brisket. It helps tenderize the meat and adds a subtle tang.
Frequently Asked Questions
FAQ:
How long does it take to cook corned beef in an Instant Pot?
It takes about 90 minutes on high pressure, plus additional time for natural pressure release.
Can I use a different cut of beef?
Yes, but corned beef brisket is recommended for the best flavor and texture.
Do I need to rinse the corned beef before cooking?
Rinsing is optional. It can help reduce the saltiness, but it’s not necessary.
Can I add other vegetables?
Absolutely! Feel free to add onions, turnips, or parsnips.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days.
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