October 10, 2015
Ingredients
Package of corned beef (with the seasoning packet)
4 cups of water
Onion
Potatoes
Carrots
Cabbage
Instructions
- Rinse the meat to get rid of as much salt as possible
- Cut the meat into 4 pieces (easier to fit into my Instant Pot and it cooks faster).
- Place it in the pot trying to make one level layer.
- Pour in the water and sprinkle the seasoning packet on the meat.
- Cut the onion into fourths and add it in too.
- Set the Instant Pot to 70 minutes on high.
- When the timer goes off let it natural release for 15 minutes before releasing the pressure.
- Take the meat out.
- Cut up the potatoes into 1⁄2 inch chucks. You can them to cook completely in the same time as the other vegetables.
- Cut the cabbage into 1/8ths.
- Put all of the vegetables into the Instant Pot. Since I have two pots I normally have this ready in the second pot and simply pour two cups of the liquid from the meat into the second pot.
- Cook the vegetables for 7 minutes on high with a quick release.
Notes
I used more than 4 cups of water with a 4+ lb corned beef and when I released the pressure liquid came shooting out of the top. I likely won’t ever use more that 4 cups again. Some recipes say to make sure that the beef is covered in water like you would do in a pot, but in a pressure cooker I’m not sure that is a factor.
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