|Instant Pot® Corned Beef & Cabbage|
I know that not all of you have an Instant Pot®, so I am trying not to allow it to eat my blog, but I cannot help myself. It is just so easy. AND if you choose the correct food for this cooking method, the food is so delicious.
I have not had the IP for long, so I am still using it to speed up the time on foods I would normally cook in the crock pot. St. Patrick’s Day is very soon and my husband and I both love corned beef. Corned beef brisket is a meat that takes around 9 hours, low and slow. You read that right, 9 hours. Ain’t nobody got no time for that! I decided to try the IP. OMG! This was so good. We are probably going to make it again next week. We used the leftovers to make Eggs O’Benedict (replaced the Canadian bacon with leftover corned beef.)
Now for the tweaks: I used beer as my liquid. You can substitute chicken broth. I also added molasses. You could substitute brown sugar or maple syrup, but molasses is inexpensive, and it is hard to replicate that flavor. Finally, you can just use the package of spices that come with the brisket. However, I like the flavor of everything to be turned up to eleven, so I added extra. I weighed the brisket when I removed it from the IP. It had reduced from 3 pounds to 1 ¼. So, plan accordingly.
I am not Irish, not even a little. However, I think I made Corned Beef and Cabbage that would fool you into believing that I am.
Hardware: A cutting board and knives, measuring spoons and cups, a silicone spatula, tongs, an Instant Pot®, foil and an oven mitt
Time: Active time: 10 minutes; Cook: 2 hours; brisket in about 2 ½ hours
- 3-pound flat cut, corned beef brisket
- 1 tablespoon of olive oil
- small onion (4 ounces)
- 2 bay leaves
- 4 whole cloves
- 1 teaspoon peppercorns
- 1 teaspoon prepared mustard
- 1 tablespoon molasses
- 1 cup Guinness draught Stout
- 1 pound of new potatoes
- 3 carrots
- 1 small head of cabbage
- Thoroughly rinse the brisket under cool running water. The meat is very salty and can be inedible if you aren’t careful. Cut as much of the fat away as possible. Set aside.
- Quarter the onion. Pour the oil into the Instant Pot and turn on the sauté setting. Place the onion into the IP and allow it to cook for 2-3 minutes. Add the rest of the ingredients except the veggies. Bring to a boil and stir until the molasses and mustard are incorporated.
- Place the trivet into the IP. Add the brisket. Set the valve on sealing and close the lid. Turn the pressure setting to high and set the timer for 1:45.
- Make a bowl to hold the cabbage by wrapping foil around half the cabbage. Make enough layers for your bowl to be sturdy. Carefully remove it from the cabbage. (See the picture,)
- Close to end of the meat’s cooking time, prep the veggies. Wash the carrots and cut them into 3 pieces each. Scrub the potatoes. Slice the cabbage. Set aside.
- When the meat is done, allow it to natural release for 15 minutes. Then, wearing the oven mitt, turn the lid valve to venting. When the float has dropped, remove the lid and using the tongs, place the brisket on a large piece of foil. Wrap it up to keep it warm.
- Put the potatoes and carrots right into the liquid in the IP. Put the foil bowl you made on top of the veggies and fill it with cabbage. Set the valve on sealing and close the lid. Pressure cook on high for 7 minutes. Then use the oven mitt to release the pressure. When the valve drops----get your Irish on.
- To serve, slice the meat against the grain. Make a nest of cabbage, generously pepper your nest and fill it up with veggies and brisket. Discard the liquid.