Instant pot corned beef and vegetables
Instant pot corned beef and vegetables

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, instant pot corned beef and vegetables. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Instant pot corned beef and vegetables is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Instant pot corned beef and vegetables is something which I have loved my entire life.

Rinse the corned beef under cold water to remove excess salt and gel. Put the seasoning packet, beef broth, onion and garlic in to the pressure cooking pot. Put a rack in the pressure cooking pot.

To get started with this recipe, we must first prepare a few components. You can have instant pot corned beef and vegetables using 6 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Instant pot corned beef and vegetables:
  1. Prepare Flat cut corned beef
  2. Get garlic, chopped
  3. Take water
  4. Take medium head cabbage, quartered
  5. Take medium carrots, large section pieces
  6. Take large red potatoes, halved

Instant Pot Corned Beef and Vegetables. Cooking a corned beef, or silverside, in an Instant Pot is a great way to create a beautiful meat that just melts in your mouth. For this dish, I used carrots, onions, red potatoes, cabbage and beans, though you can use whatever vegetables you and your family enjoy, like sweet potato and pumpkin.. Instant Pot Corned Beef and Cabbage is easy to make, tender and delicious!

Steps to make Instant pot corned beef and vegetables:
  1. Place trivet in the bottom of IP, along with 5 cups water
  2. Place corned beef in, fat side up. A
  3. Add the included packet of spices, and chopped garlic.
  4. Closed the lid and vent to seal.
  5. Select manual and adjust the time to 110 minutes.
  6. Allow a full natural pressure release. (Typically takes around 30 minutes).
  7. Once depressurized, open lid. Then carefully place meat into a dish that can be covered. Let rest for the entire time it takes to cook veges.
  8. Dump all but 1 1/2 cups of liquid from the Instant pot. Leave the trivet inside.
  9. Place the prepared veges in the pot, starting with potatoes, then carrots, and cabbage on top.
  10. Close the lid and vent to seal.
  11. Press steam and adjust the time to 4 minutes. (Do 5 min if you like your veges done more)
  12. Once finished, quick release pressure.
  13. Cut corned beef against the grain, in thin slices.
  14. Serve with mustard and beer of course!

The Instant Pot makes this meal in a fraction of the time (and all in one pot)! Not only is corned beef brisket a star on St. Patrick's Day, but it makes for a hearty entrée all-year-round, especially on these chilly winter days! Instant Pot Corned Beef and Cabbage, the iconic meal for St. Patrick's Day made easy in the pressure cooker.

So that is going to wrap it up for this special food instant pot corned beef and vegetables recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!