Have you ever looked at your plate and felt the drool coming down your chin and stars lighting up in your eyes?
If you haven’t, this corned beef recipe will give you that feeling. This Irish dish that seems too you so complicated is actually a simple comfort food to make your day better from the first bite.
Thanks to instant pots making corned beef became easier and easier through time. You can even add some pressure cooking friendly vegetables to vary the flavors.
WHAT IS CORNED BEEF?
Well, it is basically the meat that is treated with grained rock salt, also called “corns” of salt in addition to other spices for a richer flavor.
No actual corns are used but the name has the word “corn” in it because in old English vocabulary it meant grains.
INSTANT POT CORNED BEEF AND CABBAGE COOKING TIMES
This recipe, the beef meat, and the vegetables are cooked separately.
You will need 70 to 90 minutes to get the meet done. If you stop cooking it at 70 minutes the meat will create a wonderful aroma while still staying firm, which some prefer.
However, if you prefer a much tender bite, you can keep cooking the beef until the 90 minutes mark.
The vegetables will take only around 6 minutes, so when you’re done with the beef put in a plate and cover it with a foil sheet then into a 200-degree warm oven.
CAN YOU COOK THE VEGETABLES WITH THE BEEF?
As long as the size of the pot allows it, sure you can!
And this is how: Let’s say that the amount of meat you’re cooking requires a 90min to cook properly, then you’ll need to add the Veggies at the last 6mins since vegetables cook fast in instant pots.
You’ll have to just add 1 extra cup of water to the beef brisket beforehand.
IS IT POSSIBLE TO USE FROZEN BEEF?
Yes! The only difference is that it might take you a bit longer to cook it.
When it comes to frozen meet, you’ll need to cook it 34minutes per each pound on manual high pressure.
For example, if you have a 4 pounds piece, you’ll need 2 hours and 16 minutes, so do the math.
HOW TO COOK CORNED BEEF AND CABBAGE?
This is the Instant Pot I have: https://amzn.to/2HpeIgy
- START BY PREPARING THE BEEF BRISKET FOR THE INSTANT POT:
Once you take the corned beef from the package, rinse it under tap water to remove the corns of salt. Grab your instant pot and place the brisket on the rack.
Make sure the rack is lifted, and there is a side with more fat than the other, but the fattier side face down on the rack.
Sprinkle the seasoning evenly on the entire surface of the meat, then add the garlic. Pour the water carefully as not to remove the spices from the top of the brisket.
- TIME TO PRESSURE COOKING THE BEEF:
Put on the lid and seal the pot. You can either choose the manual or pressure cook mode. Set the timer on 90 minutes and select “high pressure”.
The pot won’t start pressure cooking immediately. You’ll first see “on” showing on the digital display, this means that it is still heating the water you just added so don’t worry if you see nothing changing in the first 15 minutes.
The instant pot and the added water were cold, so it needs to heat up first.
Once 10 minutes have passed, you’ll hear the pot making sounds and a little bit of the steam escaping through the small crevices, that’s when the real thing starts!
When the red pin pop out, the “on” will turn into a countdown after 2 minutes, and then the pressure cooking begins.
- REMOVE THE BEEF BRISKET:
When the meat is finally cooked, release the pressure by using the quick-release method.
Take out the beef brisket and put it on the plate then cover it with aluminium foil.
If you used the garlic cloves whole, don’t forget to remove them first unless you’d like to use them with the vegetables.
Preheat the oven to 200 degrees then place the meat in there until serving time to keep it warm.
- PRESSURE COOKING VEGETABLES:
Keep the water in the pot and place the cabbage, potatoes, and carrots. It is better to use red potatoes since they cook better in a pressure cooker.
As for the carrots, you can either cut it into circles or use baby carrots to save time.
Add the salt in and seal the pot.
Once you hear the hissing and the countdown shows on the screen, it means that you’re 6 minutes away from being done.
When it’s done, use the quick release then let the rest of the veggies for a couple of minutes before removing them.
Meanwhile, take a sharp knife and grab the beef brisket. Start slicing it in the desired thickness, then places it on the plate.
When the vegetables are rested, start adding them to the side.
Take a spoon and get a nice amount of that broth left in the pot and glaze the meat with it to keep that moisture and juiciness.
Now that you know enough, let’s go back to business.
For this recipe, we’re going to use carrots, potatoes, and cabbages, and thanks to instant pots it will only take a fraction of time to make this yummy fusion of meat and vegetables.
How you might ask? Well, get your apron and do the following.
Instant Pot corned beef and cabbage are faster and healthier. It will take only a little time to make this delicious fusion of meat and vegetables.
- 4 lb. corned beef brisket + spice packet
- 4 cloves garlic
- 4 cups of water
- 1 lb carrots
- 1 head green cabbage quartered
- 2 lbs potatoes
- 1/2 tsp salt
Wash the brisket and place it on the racket in the pot
Add the spices and seasoning with the garlic
Cover the instant pot and seal the lid
Select “Manual” or “Pressure Cook” and set time to 90 minutes on "High Pressure". The pressure cooking will start after the countdown is shown on the display screen
Remove the beef after 90 minutes and cover to keep the heat
Add the veggies and cook for 6 minutes
Slice the brisket and serve with cabbages and vegetables on the side with the gravy on top.