Instant Pot Corned Beef

Instant Pot Corned Beef (Pressure Cooker Corned Beef)

Ingredients 

2 pounds (996g) corned beef (1.5 inches in thickness)

4 cups (1L) cold water

1 (200g) medium onion , quartered

4 (13g) garlic cloves , crushed

Pickling Spices Seasoning:

1 teaspoon yellow mustard seeds

1 teaspoon whole black peppercorns

1 teaspoon coriander seeds

½ teaspoon whole allspice

3 whole cloves

3 bay leaves

½ teaspoon ground ginger (optional)

Vegetables:

6 (370g) carrots , peeled & cut to 2.5 inches in length

4 (570g) red potatoes , quartered

1 (1300g) cabbage , cut into 8 wedges

Instructions

Rinse Corned Beef: Rinse corned beef under cold water - be sure to rinse well.

Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker. 

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes). 

If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.Pressure Cook 

Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described. 

Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl (there should be about 1.5 - 2 cups of liquid left in Instant Pot). Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot. 

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 2 – 3 minutes + Quick Release. Open the lid carefully.

Meanwhile, add 1 cup of the corned beef juice from the pot to a saute pan over low heat. Mix the flour with 1/2 cup hot water and add to the pan. Cook, stirring, until the gravy thickens, a few minutes.
Cut & Serve: On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots.