As I mentioned last week I was going to try making my corned beef in my Instant Pot for the first time. The recipes I posted last week are ones I had been making for years and the corned beef was a step above the traditional way of just simmering on the stove with the packet of spices. I did try it in the slow cooker once with a bottle of Guinness and found the corned beef to not be very tender at all. I also really didn’t care for the taste of the Guinness beer. I do use beer in some recipes but I am not a typical beer drinker so that may also have been a part of the problem. Guinness is an acquired taste in my book.
So here are the simple steps I used to cook my corned beef in the Instant Pot and I must say it did not disappoint at all. It was tender and flavorful and making it this way will certainly be in my rotation of recipes for making corned beef.
Corned Beef and Vegetables cooked in Beer
Instant Pot – 6 Qt. Duo
Corned Beef 4 lbs. plus the spice packet included with the corned beef
1 – 12 oz bottle of your favorite beer. (I used Blue Moon Belgian White Beer)
Instant Pot rack/trivet (I prefer using the one from OXO)
1 small head of Cabbage cut into about eight wedges
1 – 1 lb bag ready to use Carrots
About 2 lbs of small to medium Potatoes, peeled and all cut to about the same size whether it be quarters or halves if the potatoes are small. I used Yukon Golds this time.
Take the corned beef out of the package and rinse off the brine and place the rack/trivet into the Instant Pot
Put the corned beef. fat side up on the rack/trivet, this will help to keep the meat moist and tender. Sprinkle the spice packet on top of the corned beef, you can push the spices down a bit so they stay on top.
Pour the beer along the sides of the pot but not on top of the meat.
Close up the Instant Pot and set on High Pressure for 90 minutes. When the 90 minutes are over let the pressure pin on the Instant Pot come down on its own with Natural Release for about 15-20 minutes.
Remove the Corned beef and let it rest on a cutting board for about 10-15 minutes, you can cover with aluminum foil if you wish while you move on to the next step.
Return the rack/trivet back to the Instant Pot and get ready to add the prepared vegetables.
Add the Carrots first, then the Potatoes and lastly the cabbage arranged evenly on top. Close, set to High Pressure for 4 minutes. When the 4 minutes are up, do a Quick Release. Open and remove the vegetables to a serving platter. (I used one of those Asian Wire Spider Skimmers to remove the veggies from the pot, works like a charm)
Proceed to scrape any spices off the fat cap. If you prefer you can slice off the fat cap or leave it on if you prefer then slice it down for serving and remove the fat later.
Our favorite is to use Stone Ground Mustard to go with our meat and Irish Soda Bread on the side
If you give this a try I hope you enjoy! Remember you can enjoy Corned Beef any time of year, not just for St. Patrick’s Day.