Corned Beef

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Ingredients
  • 12 fl. oz. Guinness stout
  • 3-4 lbs. corned beef
  • Salt, as needed
  • Pepper, as needed
  • 10 - 12 potatoes, quartered
  • 1 ½ cups baby carrots
  • ½ head cabbage, halved
Instructions
  • Place a clean trivet into the inner pot, then pour the beer in. Place the corned beef on a clean cutting board. Use salt and pepper as a rub to thoroughly coat the corned beef. Place the seasoned beef in the pot. Secure the lid, making sure the vent is closed.
  • Using the display panel select the Manual or Pressure Cook function. Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it “fall-apart” tender.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick release the remaining pressure.
  • Remove the corned beef to a cutting board and cover loosely with foil to rest, reserving the juices.
  • Remove the trivet from the Instant Pot and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
  • Using the display panel select the Manual or Pressure Cook function. Use the +/- buttons and program the Instant Pot for 3 minutes. When the time is up, quick release the pressure.
  • Slice the corned beef against the grain and serve with vegetables.
Notes
  • If your Instant Pot does not have a Manual function, use the Pressure Cook function.
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