I had been reading so many different recipes/versions for Corned Beef & Cabbage – my head was spinning. I decided to go with the recipe I found at Rootitoot Instant Pot Recipes & Help (Facebook Page). I purchased a 3 lb. Vienna Beef Brand Point cut for this experiment. I used 20 oz. beef broth + 12 oz. beer. The end result was amazing!
3 to 7 – pound corned beef brisket (buy big
– it shrinks)
4 cups water/beef broth (or part beer)
5 cloves garlic, peeled
1 onion, coarsely chopped
the seasoning pack the corned beef came
2 lbs. red-skinned potatoes, quartered,
6 carrots, in large chunks
1 head green cabbage, cut into wedges
Rinse the corned beef under cold running
water to remove excess salt and pat it dry.
Pour the water/beer in the Instant Pot and toss in the garlic and diced onion.
Place the trivet on top of the onions and the corned beef on the trivet.
Sprinkle the meat with the contents of the seasoning packet if it
That’s it. Now secure the lid and make sure the valve is set to Sealing. Push the
Pressure Cook (or Manual) button. Adjust the time using the + and – buttons to
get to 75 minutes. Now go have a cup of tea or something and bask a little. This is
going to be GREAT.
When it beeps that it’s done, just leave it for 20 minutes natural release (NR).
Remove the meat and leave 1 1/2 cups of liquid in the pot. Pile the potatoes, carrots then the cabbage in the Instant Pot. 4 minutes High Pressure, with a Quick Release.