Corned beef is a salt-cured brisket of beef. The meat is soaked or cured in a salt solution along with spices like peppercorns, bay leaves, mustard seeds and coriander. The curing process takes 5-7 days. The technique was originally done to preserve meat.

Should you cook a flat cut or point cut corned beef?

Choose a flat cut corned beef as it's cooks more evenly and slices beautifully. A point cut corned beef is irregularly shaped with more fat marbling. It's usually thicker than a flat cut. It tends to take longer to cook and at an uneven rate.

Should you rinse corned beef before cooking it?

It's a good idea to rinse corned beef under cold water to remove some of the salty brine. You won't be rinsing away any flavor. It just makes the corned beef less salty.

Instant Pot Corned Beef, Cabbage, Carrots and Potatoes

Description

This Instant Pot Corned Beef recipe is the easiest way to make the most delicious corned beef. Juicy, tender and unbelievably flavorful corned beef is made in less time than with traditional cooking methods.

Ingredients

Units Scale

3-4 pound corned beef with spice packet
2 cups sauerkraut
4 cups water
1 pound carrots, washed and cut in 2 inch pieces
1 pound small white and red potatoes, cut in half if large
1/2 head green cabbage, cut in wedges with the core intact
chopped fresh parsley

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Instructions

Prep the corned beef: Remove the corned beef from the package and save the spice packet. Rinse the meat under cold water.
Cook the corned beef: Place the trivet in the Instant Pot. Transfer the corned beef to the pot with the fat side up. Sprinkle the meat with the contents of the spice packet. Add the sauerkraut on top of and around the corned beef. Add the water. Seal the lid and close the steam release valve. Set the Instant Pot to cook on High Pressure for 90 minutes.
Rest corned beef: After the cooking time, carefully release the pressure by opening the steam valve. Transfer the corned beef to a cutting board. Cover with foil. Leave the trivet in the pot.
Cook the vegetables: Add the carrots, potatoes and cabbage wedges to the Instant Pot. Close the steam valve. Cook on High Pressure for 4 minutes. After the cooking time, carefully release the pressure by opening the steam valve.
Finish: Transfer the vegetables to a platter. Slice the corned beef and place it on the platter. Sprinkle with fresh parsley and serve.

Equipment

Instant Pot

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chef knife

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cutting boards

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Notes

Corned beef will shrink by as much as one-third while cooking. For each serving, calculate about three-fourths pound of uncooked corned beef. That's enough to ensure there's leftovers.

Cook corned beef with the fat side up. The fat protects and ensures that the meat won't dry out and become tough when cooking. The perfect amount of fat is about one-half to one inch.

To ensure that the cabbage doesn't fall apart as it cooks, cut it into large wedges with part of the core.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

Prep Time: 10 minutes
Cook Time: 95 minutes
Category: entrée
Method: Instant Pot
Cuisine: Irish

Nutrition

Serving Size: 1/4 of recipe
Calories: 464
Sugar: 4.2 g
Sodium: 1647 mg
Fat: 17 g
Saturated Fat: 6.8 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 35.2 g
Fiber: 3 g
Protein: 30.6 g
Cholesterol: 65 mg