Recipe of Homemade Instant pot corned beef and vegetables

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, instant pot corned beef and vegetables. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Instant pot corned beef and vegetables is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Instant pot corned beef and vegetables is something that I’ve loved my entire life.

Put the seasoning packet, beef broth, onion and garlic in to the pressure cooking pot. Put a rack in the pressure cooking pot. Place the prepared veges in the pot, starting with potatoes, then carrots, and cabbage on top. Close the lid and vent to seal.

To begin with this particular recipe, we have to first prepare a few ingredients. 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. Make ready 1 Flat cut corned beef
2. Make ready 3 cloves garlic, chopped
3. Make ready 5 cups water
4. Get 1 medium head cabbage, quartered
5. Prepare 4 medium carrots, large section pieces
6. Prepare 4 large red potatoes, halved

Peel and cut the onions into quarters and place in the bottom of the Instant Pot. Place the corned beef, fat side down, on top of the onion, then add the crushed garlic and beef broth. If you'd like to do a complete Irish feast, remove the trivet while your brisket is resting and place baby carrots, quartered red potatoes, and cabbage wedges in the bottom of the Instant Pot. Secure the lid, lock, seal, and select the manual setting.

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!

If you'd like to do a complete Irish feast, remove the trivet while your brisket is resting and place baby carrots, quartered red potatoes, and cabbage wedges in the bottom of the Instant Pot. Secure the lid, lock, seal, and select the manual setting. Follow the manufacturer's guide for locking the lid and preparing to cook. Pressure Cook Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described. Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot.

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