I had been reading so many different recipes/versions for Corned Beef & Cabbage – my head was spinning. I opted to go my usual route – use a few options from recipe A….a few from recipe B and let’s see where we go. I purchased a 3 lb. Vienna Beef Brand Point cut for this experiment. I used 2 cups of beef broth + 12 oz. dark beer. No matter which recipe you use – they are SO similar, you will love the end results. (If using a smaller brisket – you might be OK with 75 minutes HP).
3 to 7 – pound corned beef brisket
4 cups water/beef broth (or part beer) – if using a smaller brisket – 3 cups of liquid is fine
5-8 garlic cloves (whole or minced)
1 onion – I like to cut in quarters
Seasoning pack/included with the corned beef
Red-skinned potatoes – quartered
Carrots, in large chunks
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/broth in the Instant Pot followed by the the garlic and onion.
Place the trivet in the IP and the corned beef on the trivet.
Sprinkle the meat with the contents of the seasoning packet.
Cook for 90 minutes HP + 10 NR.
Remove the meat – and place the veggies in the HP – cook for 3 minutes HP, with a QR.