Ingredients

4 lbs of corned beef (with a seasoning packet)
3.5 cups of water
1 tbsp minced garlic
Onion
Potatoes
Carrots
Cabbage

Instructions

  1. Rinse the meat to get rid of as much salt as possible.
  2. Cut the meat into 4 pieces (easier to fit into my Instant Pot and it cooks faster).
  3. Cut the onion into wedges and add it in the bottom of the pot.
  4. Place the meat in the pot trying to make one level layer.
  5. Pour in the 3.5 cups of water and sprinkle the seasoning packet on the meat.
  6. Add the 1 tbsp of minced garlic.
  7. Set the Instant Pot to 70 minutes on high.
  8. When the timer goes off let it natural release for 15 minutes before releasing the pressure.
  9. Take the meat out.
  10. Scrape off the seasoning from the top of the meat.
  11. Scrape the fat cap from the bottom of the meat; it should be gelatin by this point and come right off.
  12. Cut up the potatoes into ½ inch chucks ( or use a mandoline slicer to make slices ). You want them to cook completely in the same time as the other vegetables. They’ll also absorb to flavors from the broth.
  13. Cut the cabbage into 1/8ths ( or as slices ).
  14. Put all of the vegetables into the Instant Pot. Since I have two pots I normally have this ready in the second pot and simply pour two cups of the liquid from the meat into the second pot. Having two pots is awesome!!!
  15. Cook the vegetables for 6 minutes on high with a quick release ( 4 minutes if you want them a little firmer ).

Notes

For my first try on this I used more than 4 cups of water with a 4+ lb corned beef and when I released the pressure liquid came shooting out of the top. I likely won’t ever use more than 3.5 cups in the future. Some recipes say to make sure that the beef is covered in water, but in a pressure cooker I’m not sure that is a factor. I haven’t notice a difference.

I’m also not sold on using beef broth instead of water. Corned beef already has a high salt content, so adding something with more salt doesn’t seem right. Plus, there is plenty of flavor, so I just don’t see any real need to use broth with corned beef. Go ahead and use a beer in place of some of the water though!

Serving Suggestions

Tastes fantastic with Alabama BBQ sauce on it:
Alabama BBQ Sauce












See what I mean by having two pots? It helps a lot in terms of speed. I simply used a measuring cup to take two cups of the beef broth and dumped it directly into the second pot with the vegetables. Easy and quick!




Of course make some Reubens the next day too!