Instant Pot Corned Beef and Cabbage
Instructions for making Instant Pot corned beef and cabbage:
1. Remove the corned beef from the package and rinse it with cold water to remove excess salt. Pat it dry with paper towels and trim off any excess fat.
2. Place the trivet inside the Instant Pot. This is optional but makes it easier to remove the meat later.
3. Add sliced onions to the Instant Pot, followed by the prepared corned beef brisket.
4. Sprinkle crushed garlic, brown sugar, and bay leaves over the beef. Pour in beef broth and water around the sides of the beef to avoid washing away the seasoning.
5. Close the Instant Pot and set it to cook on High Pressure/Manual for 80 minutes. Allow for a 10-minute natural release after cooking.
6. After venting the remaining pressure, transfer the beef to a bowl and strain the cooking liquid through a sieve. Add some of the liquid back to the beef and return the rest to the pot.
7. Keep the beef warm while adding cabbage, carrots, and potatoes to the Instant Pot. Cook on high pressure for 4 minutes and quickly release the pressure.
8. Slice the corned beef against the grain and serve with the cooked vegetables.
9. Store any leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven wrapped in foil.
Enjoy your flavorful and juicy Instant Pot corned beef and cabbage!
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