Instapot Corned Beef and Cabbage
consider using Guinness with some water
- Pickling Spices Seasoning:
- 2 pounds (996g) corned beef, 1.5 inches in thickness
- 4 cups (1L) cold water
- 1 medium (200g) onion, quartered
- 4 (13g) garlic cloves, crushed
- 1 teaspoon yellow mustard seeds
- 1 teaspoon whole black peppercorns
- 1 teaspoon coriander seeds
- ½ teaspoon whole allspice
- 3 whole cloves
- 3 bay leaves
- Optional: ½ teaspoon ground ginger
- 6 (370g) carrots, peeled, cut to 2.5 inches in length
- 4 (570g) red potatoes, quartered
- 1 (1300g) cabbage, cut into 8 wedges
Rinse Corned Beef: Rinse corned beef under cold tap water. Rinse well and pat dry with paper towel.
Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water into the pressure cooker. Close lid and 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.
Prepare Vegetables: While the pressure cooker is natural releasing, prepare the vegetables as described.
Pressure Cook Vegetables: 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 the pressure cooker. Add quartered red potatoes, carrots, and cabbage wedges in the pressure cooker. Close lid and 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.