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|By :Amy Jacky|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Cabbage, Corned Beef|
|Prep Time||5 minutes|
|Cook Time||115 minutes|
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
I used only 650g (1.5 lbs) piece of corned beef and the times were still good. I do wonder what the extra three cloves of garlic are for? Also being new to Instant Pot, i didnt appreciate the warm up times until the timed pressure cooking started and the meal took a lot longer to prepare than i planned. That all said, the meat was so tender and fell apart, its seasoning yummy. My 4yo loved it. I served it with a white onion gravy.
Absolute best corned beef and cabbage recipe. Will make again!
This recipe is awesome!! So easy and so delicious!! This one is now part of the regular rotation!!
It Turned out very tender, was easy to make. The vegs were perfectly cooked.
I would use beef broth next time instead of water for more flavor as it was a bit bland. We also added alot of salt & black pepper as it was so bland.
Over all, its a very good Recipe. All enjoyed!
Also, keep in mind the corned beef shrinks diwm ALOT, so id use a larger roast next time also. Will definitely make again!
》This meal was by far the BEST Corned Beef & Cabbage I’ve ever made! The meat was exceptionally tender!
》I substituted 2c beer for half the water which added nice flavor. I don’t recommend using beef broth as resulting broth is already plenty salty. Try beer.
》After removing meat I strained broth and returned 2c to I.P. before adding veggies.
My very first insta pot meal and i have to say it was fantastic!
Really good and pretty easy too. Just needs a lot of salt! Other than that pretty dang good!
Add a little bit of mustard after and you have perfection.
The frozen solid chunk of corned beef weighed 4.25 lbs. Per IP recommendation, I cooked it at high pressure for 100 mins. I poured in 12 cups of water to nearly cover the meat to the 2/3 fill line and added in the peppercorns. Including pressure reaching time, cooking time and natural release time, it took about 3 hours to completely cook. Will add mustard and brown sugar and bake in oven for around 30 mins. at 350 F and covered with foil. (In slowcooker, this would take at least 6 hrs thawed)
This is the best corned beef recipe! The only change I made was to pressure cook the corned beef for 80 minutes instead of 70 because it was not yet fork tender.
I made this last night for dinner, without the potatoes and carrots (I had another veggie I wanted to make). The recipe was excellent! Not only was the beef very tender, but it didn’t shred or fall apart and sliced up nicely. This is by far the quickest and best way to cook corned beef. My husband said it was he best he had ever eaten. I love your recipes.
Perfect flat cut corned beef with almost no effort. The most sliceable brisket I’ve had in ages. Followed directions as listed. Very good – this one is going into the winter meal rotation.
Best corned beef I’ve ever made. It was deliciously tender. It was also my first time using my pressure cooker. Very easy!
The flavors were excellent, but at 5000ft+ the times were off by quite a bit. The corned beef was not really tender at only 70 minutes. I attribute this to the elevation, and also to the fact that Mexico (where I live) doesn’t produce fatty animals. I will try again with different times and report back. As I said, the flavors were great. Vegies also done just right. Gonna work on times for more tender meat results.
For elevations over 2000 feet above sea-level you will need to adjust the cooking time. For every 1000 feet above 2000 feet, the cook time will need to be 5% more than the recipe states. For 5000 + elevation you will need to add 15% more time. For this recipes it would be 81 minutes instead of the 70 mentioned.
This was my first instant pot and i loved it. The meat came out so tender as well as the vegetables. Very easy and will make it again.
I made thisnpretty much exactly to specifications with the exception of a 3.3 lbs brisket and 8 baby potatoes instead of 4 regular reds. I also added a little extra of all the spices to sccomodate for the extra meat. Came out just like a childhood memory. Im not sure what the other reviews were talking about, I didnt think it came out bland and was pleanty salty. Family loved it as well. This will be in rotation.
This was lovely. Used chicken stock instead of water, but the spices were spot on. Absolutely will make again. Thanks!
Looks great.. but I have a question. Why do you bothervto pat the corned beef dry if you are just going to pour 4 cups of water over it?
Marion, rinsing and patting dry helps to minimize the saltiness of the corned beef.
For anyone using the Instant pot mini duo this might help? I found a 2.7lb point cut of corned beef, cut it in half, added all ingredients on the list above and filled with water to the 2/3 fill line. 70min was not enough after tasting it, we did an additional 25 minutes of pressure cooking and it was perfect. I followed with the veggies for 8 min after taking the corned beef out.
I have never made corned beef & cabbage before. This recipe was easy and the corned beef came out delicious!!!
Thanks so much
I made it! This is New York Jewish Deli delicious!
My husband & I really enjoyed this meal.
I did cook it on meat/stew setting on more & pressure high for 70 minutes.
I would recommend wrapping meat in foil to keep warm while veggies cook as the insta pot has to build pressure again & took longer than I thought.
This was easy to make and so very delicious.
I doubled the amount of cloves and added 2 extra garlic cloves to the recipe. I used 3 cups of chicken broth with 1 cup of water. I used 3lbs of meat instead of 2 and cooked it for 80 minutes. It came out fabulous. This is the best tasting corned beef and cabbage I have ever had.
Turned out amazing! I used a corned beef flat.
FYI I made it and even with 4 cups of water it started to burn
Next one I put the rack in and it cooked perfect
I’ve used regular pressure cookers and they all say to use the rack with meat. Other recipes for corned beefon the internet call for the rack also.
Just thought I’d pass this info along
Made this for my office potluck and it was a huge hit! I used spice package that came from the corned beef, but it worked out well. Veg were a little bland but a dash of salt cured that. Easy and tasty meal!!!!
Very tasty, never made corned beef before. Loved it.