The beautiful thing about cooking corned beef in the Instant Pot is that it doesn’t shrink like it does when you cook it in the traditional method. Not only that, but you’ll save yourself a ton of time, you lucky duck.
Serve with mustard or horseradish, if desired.
- 4 lbs corned beef
- 1 medium onion
- 3 cloves garlic
- 2 Tbsp coriander
- 2 tsp peppercorns
- 1 tsp anise seeds2 bay leaves1 tsp red pepper flakes
- 1 Tbsp each salt and pepper
- 3 cups water
- 12 oz lager beer
- 1 lb potatoes, cut in 1/2″ pieces
- 1 head cabbage, cut into 8 wedges
- 1 lb carrots, cut in 2″ pieces
- Chopped fresh parsley, for garnish
Combine onion, garlic, spices and water in a 6-quart Instant Pot. Place corned beef, fat side up, on top of the onions. Pour beer over beef.
Pressure cook on high for 85 minutes. Let pressure release naturally for 20 minutes, then manually release the remaining pressure. Remove corned beef and place on a dish, spooning a bit of cooking liquid over the top. Cover with foil to keep warm.
Strain cooking liquid and discard solids. Return 1-1/2 cups of liquid to Instant Pot and add potatoes, carrots and cabbage wedges. (Reserve remaining cooking liquid.) Pressure cook on high for 3-4 minutes, depending on how al dente you like your veggies. Quick-release pressure.
Slice corned beef against the grain. Spoon a little bit of the cooking liquid over the corned beef slices on your platter. Sprinkle parsley over the vegetables.