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easy pot beef

Buttery, tender and packed with flavor, this Instant Pot Corned Beef is so incredibly easy to make and perfect for that St. Patrick's Day dinner.
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings: 1
Cuisine: Chinese
Calories: 120
Ingredients Method

Ingredients
  

Main Ingredients
  • 4.5 lbs flat corned beef brisket (with seasoning packet)
  • 5 cloves garlic smashed
  • 2 cups beef broth
  • 1 can beer (ale or other non-bitter beer)
  • 1 leaf bay leaf
  • 0.5 tsp crushed red pepper
  • 1 head cabbage
  • 1 lbs carrots
  • 1 lbs small white potatoes

Method
 

Preparation Steps
  1. Remove corned beef from package and rinse thoroughly to remove excess salt and brine.
  2. Place in the Instant Pot on the steamer rack, fat side up. Rub the seasoning packet on the top and place crushed garlic cloves on top.
  3. Place the garlic cloves, bay leaf and crushed red pepper on the corned beef. Pour the beer and stock over the top.
  4. Pressure cook on high for 90 minutes. Let the pressure release naturally for 15 minutes then use the quick release to release any remaining pressure.
  5. Remove from Instant Pot, let cool for 10-15 minutes then slice.
  6. While your beef is cooling, strain the liquid to remove the peppercorns and seasoning and place it back in the Instant Pot.
  7. Place the cabbage, carrots, and potatoes in the Instant Pot and pressure cook on high for 5 minutes.
  8. Use the quick release to release the pressure. Place the vegetables and sliced corned beef on a plate, drizzle it with some of the cooking liquid, and serve with whole grain mustard.