Instant Pot Corned Beef & Cabbage

Ingredients

1 large onion, cut into wedges

1 or 2 corned beef briskets, with seasoning packet. When you buy them, the “flat” is the lean cut, the “point” is the fat/more flavorful part. I do one of each.

2 cans (or bottles) of Guinness

1 small head cabbage, core removed and cut into wedges

1 lb baby potatoes, halved

4 medium carrots, sliced

Kosher salt

Freshly ground black pepper

Cooking Instructions

1. Remove brisket from package and rinse it well with cold water. Get all that slime off.

2. Place onion in bottom of Instant Pot. Place brisket on top and add seasoning packet. Pour in Guinness and seal lid. Set IP on “pressure cook” mode on high for 90 minutes.

3. Let IP sit for 20 minutes, then begin “quick release” on the IP. Remove corned beef and onions from IP. Keep remaining cooking liquid inside. Cover beef with foil to keep warm.

4. Add cabbage, potatoes, carrots, to IP. Season with salt and pepper, then seal lid. Set to pressure cook on high for 5 minutes.

5. Let IP sit 10 minutes, then quick release. Remove lid, add beef back to IP. Serve vegetables with corned beef.

I like to serve with fresh horseradish and a nice whole grain mustard! And of-course a shot of Jameson! Sláinte!

Pro-tip: Make Ruebens with leftovers. Rye bread, sauerkraut, Swiss cheese and Russian dressing.