Corned Beef and Cabbage with Med Potatoes Cut

Serves 5 in about 2 hours. A pressure cooker recipe built around bottle guinness beer and med carrots cut.

Ingredients

• 6 cloves garlic, roughly chopped
• 1 yellow onion, quartered
• 2-4 lb corned beef brisket, rinsed (with the spice packet). if larger than 3 lbs, cut in half
• 1 12-ounce bottle guinness beer, or other stout beer (or 2 cups beef broth, or water)
• 2-3 cups water (2 for a small brisket, and 3 for a larger one)
• 3 med carrots, cut in 3" pieces
• 2 med potatoes, cut into fourths or sixths
• 1 small head cabbage, cut in fourths or sixths

Method

1. Stir in the garlic and onion to the pot.
2. Set the brisket in the pot with the fat side up.
3. Scatter spice packet over and around the brisket.
4. Tip in the beer (or other liquid), and water in the pot, trying not to wash off all of the spices from the meat.
5. Set the lid on the pot and lock in place. Set the steam release knob to sealing.
6. Press the Pressure Cook/Manual button, or dial, and then the +/- button or dial to select 90 minutes, and make sure it is set to High pressure.
7. When cooking cycle is finished, turn off the pot and let it sit undisturbed for 15 minutes (15 instant natural release). Then manually release the remaining steam (slowly at first, in short bursts so you know only steam will spew from the vent) until the pin in the lid drops down.
8. Tip in the carrots, potatoes, and cabbage to the pot and close the lid, set it to sealing, and set the cook time for 3 minutes. When done, do a controlled Quick Release (slowly at first, in short bursts so you know only steam will spew from the vent) when the cook cycle is finished.
9. Slice the brisket against the grain for the most tender and easy to eat meat. Then place the meat and vegetables in a dish with enough cooking liquid poured over to make it nice and juicy.
10. Plate with some crusty bread to sop up that wonderful broth!

More instant pot ideas are in the instant pot collection.