Ingredients: |
Ingredients: 2 pounds (996g) corned beef, 1.5 inches in thickness
4 cups (1L) cold water
1 medium (200g) onion, quartered
4 (13g) garlic cloves, crushed
6 (370g) carrots, peeled, cut to 2.5 inches in length
4 (570g) red potatoes, quartered
1 (1300g) cabbage, cut into 8 wedges
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Directions: |
Directions:First quartered the onion and crushed the garlic cloves.
Then, rinse corned beef under cold tap water. Rinse well and pat dry with paper towel.
Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in the pressure cooker.
Pressure Cooking Method: High Pressure for 70 minutes
Pressure Release Method: Natural Release (~15 minutes)
6 (370g) carrots, peeled, cut to 2.5 inches in length
4 (570g) red potatoes, quartered
1 (1300g) cabbage, cut into 8 wedges
While the pressure cooker is natural releasing, prepare the vegetables as described.
Quartered red potatoes
Peeled & cut carrots
Cabbage wedges
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 the pressure cooker.
Add quartered red potatoes, carrots, and cabbage wedges in the pressure cooker.
Pressure Cooking Method: High Pressure for 2 – 3 minutes
Pressure Release Method: Quick Release
On a chopping board, cut the Corned Beef against the grain into 1/8 inch slices.
Serve the Instant Pot Corned Beef with cabbage wedges, red potatoes and carrots. Enjoy~ 😀 |
This recipe for Instant Pot Corned Beef is from