The Instant Pot pressure cooker is a fast and easy way to make a complete corned beef and cabbage meal. The beef cooks in less than 90 minutes and the vegetables take only two minutes. Be sure to allow extra time for the cooker to come to high pressure\u2014about 15 minutes for the beef and 10 to 15 minutes for the vegetables\u2014along with an extra 15 minutes of pressure release time. If you simmered the same cut of corned beef on the stovetop, it would take about 3\u00bd to 4 hours to make it perfectly tender. Not only do you save time; you save energy.
\nCook: 87 Pressure Build\/Release: 30 Total: 2 hrs 15 mins<\/p>\n
For garnish and serving: <\/strong><\/p>\n Peel and slice the onion.<\/strong> Put the onions<\/strong> and corned beef<\/strong> into the Instant Pot. Add the mixed pickling spices<\/strong> and bay leaves,<\/strong> followed by 4 cups of water.<\/strong><\/p>\n Seal the Instant Pot and set to MANUAL HIGH<\/strong> pressure for 85 minutes.<\/p>\n Meanwhile, scrub and peel the potatoes<\/strong> (or leave them unpeeled) and cut them into 1\u00bd-inch to 2-inch pieces. Peel carrots<\/strong> and cut into 3-inch lengths. If the carrots<\/strong> are quite thick, halve them horizontally. Cut the cabbage<\/strong> into six to eight wedges.<\/p>\n When time is up, let the pressure release naturally for 15 minutes, then carefully move the knob to “venting.” Remove the meat<\/strong> to a cutting board and slice thinly. Transfer the meat to a platter and cover with foil to keep warm.<\/p>\n Strain the liquids<\/strong> into a large bowl or gravy separator and skim off any excess fat. Discard solids and return liquids<\/strong> to the Instant Pot. Add the vegetables to the Instant Pot.<\/p>\n Seal the Instant Pot, making sure the venting knob is set to “sealing.” Set the Instant Pot to MANUAL HIGH<\/strong> pressure for 2 minutes.<\/p>\n When time is up, carefully turn the knob to “venting” to release pressure quickly. With a slotted spoon, arrange potatoes<\/strong> and carrots<\/strong> around sliced corned beef.<\/strong> Arrange cabbage wedges<\/strong> in a separate bowl. Garnish corned beef, cabbage,<\/strong> and vegetables<\/strong> with parsley<\/strong> and serve with a spicy brown<\/strong> or whole grain mustard.<\/strong><\/p>\n Tips:<\/strong><\/p>\n If you don’t have mixed pickling spices, it’s easy to make it at home. Combine 1 TBS of mustard seeds with 1 tsp of whole allspice berries, about \u00bd tsp of coriander seeds, \u00bc tsp of ground ginger, \u00bc tsp of crushed red pepper flakes, and about 1 inch of a cinnamon stick.<\/p>\n Corned beef comes in a few different cuts. The most common corned beef is from the brisket. If you want corned beef that can be neatly sliced, choose the flat cut. For more tender, easy to shred corned beef, choose the point cut. If you prefer a much leaner beef, look for a corned eye of round. You might also choose to do it yourself and cure the beef at home.<\/p>\n Corned beef leftovers offer many creative possibilities. Aside from sandwiches, corned beef makes fantastic hash, delicious casseroles, and tasty soups. Or try something a little different, like these corned beef and cabbage rolls or these crescent roll Reuben bites.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 6 Spruce Eats The Instant Pot pressure cooker is a fast and easy way to make a complete corned beef and cabbage meal. The beef cooks in less than 90 minutes and the vegetables take only two minutes. Be sure to allow extra time for the cooker to come to high pressure\u2014about 15 minutes for the beef and 10 to 15 minutes for the vegetables\u2014along with an extra 15 minutes of pressure release time. If you simmered the same…<\/p>\n\n