Nothing says quite like . When accompanied by tender boiled cabbage, carrots, and potatoes, this is hearty and nostalgic. However, traditional can take quite some time to cook to tender perfection, no matter if you cook it in the oven, on the stove, or in a slow cooker. Don't worry! The is your secret weapon for cooking an entire corned beef feast in record time.
How do you make corned beef and cabbage in an Instant Pot?
Start by adding a flavorful base to your Instant Pot: onions, garlic, thyme, and bay leaves.
This eliminates the need to use a trivet (one less thing to clean!) and creates an aromatic cooking liquid (plus, melt-in-your-mouth onions) to complement your cured, salty corned beef.
And since it's no secret that a popular way to celebrate St. Patrick's Day is with a pint, a bottle of lager lends its crisp, sweet flavor to the braise. After adding the meat, fat-side up and sprinkled with its accompanying seasoning packet, pour the beer around the beef—you don't want to rinse off the beautiful spices! Set the Instant Pot to pressure-cook on high for 80 minutes and do not open or close the pressure cooker during this time.
Let the meat cook completely before removing from the Instant Pot.
Because the vegetables need much less cooking time, cook them separately, while the meat rests. Remove all the cooking liquid from the pot; reserve 2 cups and season with salt. Place the vegetables nice and snug in the instant pot and add the reserved cooking liquid. Cover the pressure cooker and cook for five more minutes, until very tender.
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