Instant Pot Corned Beef & Cabbage
INGREDIENTS:
2 TBSP minced garlic
1 White onion, quartered
4 lb. corn beef brisket, rinsed, approx
keep spice packet
12 oz Guinness Beer
2 Cups beef broth
2 Cups water
1 Small bag of baby carrots
10-12 Baby red potatoes, small cut in half
1 Head cabbage, cut into 6th
2-3 Bay leaves
1 TBSP coriander seed
2 Tsp mustard seed
DIRECTIONS:
Put the garlic and onion in the pot.
Saute for 1-2 minutes.
Add brisket in the pot on top of the onions and garlic.
Sprinkle spices over and around the brisket.
Slowly pour the beer, broth, and water in the pot.
Watch so that you don’t wash off the spices from the meat.
Add the lid to the pot, lock in place.
Press the Manual button, high pressure, to 90 minutes.
Then allow a 15-minute natural release.
Manually release the remaining steam.
Open the lid.
Next using tongs carefully remove the meat to a dish.
Using a large spoon remove some of the juices and pour it over the brisket.
Cover the brisket and juices with foil allowing it to rest.
Add the carrots, potatoes to the pot.
Close the lid again, and set it to sealing.
Set the manual, high pressure, set for 3 minutes.
Quick release when the cook cycle is complete.
Add the cabbage to the pot.
Close the lid again, and set it to sealing …
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