Corned beef and cabbage is a classic St. Patricks Day meal.
What Is Corned Beef?
Every year when March arrives, I buy at least two corned beef briskets from the grocery store.
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Rest assured, even with a full days soak, the beef is still well-seasoned after cooking.
These steam right in the Instant Pot after you cook the corned beef.
you might go all out and do it upRueben-stylewith some melty Swiss cheese and sauerkraut.
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Rinse the corned beef under cold running water.
Place the corned beef in a large bowl and cover with cold water.
Place in the fridge and leave to soak for at least 12 hours or up to 24 hours.
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Transfer the corned beef to the Instant Pot, fat side up, and add 6 cups water.
Add the spice packet to the water if there is one.
Secure the lid and set the pressure release valve to its sealing position.
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The pot will take about 20 minutes to come up to pressure before the cooking program starts.
When the cooking program ends, let the pressure release naturally, completely.
This will take about 40 minutes.
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A natural pressure release will ensure the most tender corned beef.
Using tongs, gently transfer the corned beef to a carving board and tent it with aluminum foil.
Place a wire mesh steamer basket inside the pot.
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Secure the lid and set the pressure release valve to its sealing position.
Cancel the cooking program, then snag the “Steam” program for 4 minutes at high pressure.
The pot will take about 15 minutes to come up to pressure before the cooking program starts.
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Pour a little bit of the cooking liquid over the beef and vegetables and serve right away.
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