Instant Pot Corned Beef Recipe

Corned beef brisket: A cut of beef that is cured in a brine solution, often comes with a spice packet for seasoning.

Water: Used to create the cooking liquid in the Instant Pot.

Onion: Adds flavor to the cooking liquid and the corned beef.

Garlic: Enhances the overall flavor of the dish.

Carrots: Adds a sweet, earthy flavor and complements the corned beef.

Cabbage: A traditional vegetable served with corned beef, it absorbs the flavors of the cooking liquid.

When preparing corned beef brisket in the Instant Pot, it's crucial to ensure the spice packet is evenly distributed in the pot. This helps infuse the meat with a balanced flavor. Additionally, when adding the cabbage and carrots after the initial cooking, make sure they are cut into uniform pieces. This ensures even cooking and a consistent texture throughout the dish.

• corned beef brisket - Substitute with beef chuck roast: Beef chuck roast can mimic the texture and flavor when seasoned properly.

• water - Substitute with beef broth: Beef broth adds more depth and richness to the dish.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for its robust flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter taste.

• cabbage - Substitute with brussels sprouts: Brussels sprouts offer a similar texture and can absorb the flavors well.

• Allow the corned beef and vegetables to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy carrots and cabbage.

• For short-term storage, place the corned beef and vegetables in airtight containers. Ensure the containers are sealed tightly to maintain freshness and prevent any odors from escaping.

• If you plan to consume the leftovers within a few days, store the containers in the refrigerator. The corned beef and vegetables will stay fresh for up to 4 days.

• For longer storage, consider freezing the corned beef and vegetables. Use freezer-safe bags or containers to prevent freezer burn. Label each container with the date to keep track of storage time.

• When freezing, separate the corned beef from the vegetables to maintain their texture. This way, you can reheat them separately and avoid overcooking the vegetables.

• To reheat, thaw the corned beef and vegetables in the refrigerator overnight. This gradual thawing process helps retain their flavors and textures.

• Reheat the corned beef in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. For the vegetables, a quick steam or microwave session will suffice to bring them back to life.

• If you have leftover broth from the cooking process, store it separately in an airtight container. This broth can be used to reheat the corned beef and vegetables, adding extra moisture and flavor.

• For a creative twist, use the leftover corned beef in sandwiches, hash, or even in a hearty soup. The vegetables can be repurposed into a stir-fry or added to a salad for a nutritious meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover corned beef and vegetables in an oven-safe dish. Add a splash of water or broth to keep everything moist. Cover the dish with aluminum foil and heat for about 20-30 minutes, or until warmed through.

• Stovetop Method: In a large skillet, add a bit of olive oil or butter. Heat over medium heat and add the leftover corned beef and vegetables. Stir occasionally, cooking until everything is heated through, about 10-15 minutes.

• Microwave Method: Place the corned beef and vegetables in a microwave-safe dish. Add a small amount of water or broth to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 2-3 minutes, then stir and continue heating in 1-minute intervals until hot.

• Instant Pot Method: Add the leftover corned beef and vegetables back into the Instant Pot. Add a small amount of water or broth. Close the lid and set the Instant Pot to 'steam' for 5 minutes. Quick release the pressure and serve immediately.

• Sous Vide Method: Place the leftover corned beef and vegetables in a vacuum-sealed bag or a resealable plastic bag using the water displacement method. Heat a sous vide water bath to 140°F (60°C) and submerge the bag. Let it heat for about 45 minutes to an hour, ensuring everything is evenly warmed.

• Instant Pot: An electric pressure cooker that will cook the corned beef brisket and vegetables quickly and efficiently.

• Measuring cup: Used to measure the 4 cups of water accurately.

• Knife: Essential for quartering the onion, mincing the garlic, and cutting the carrots and cabbage into chunks and wedges.

• Cutting board: Provides a safe and clean surface for chopping the vegetables and preparing the brisket.

• Tongs: Useful for handling the hot corned beef and vegetables when transferring them from the Instant Pot to a serving dish.

• Serving dish: A dish or platter to serve the cooked corned beef and vegetables.

• Mixing bowl: Optional, but can be used to hold the cut vegetables before adding them to the Instant Pot.

Pre-chop vegetables: Prepare the carrots and cabbage in advance to save time during cooking.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

Instant pot prep: Set up your Instant Pot and ingredients the night before for a quicker start.

Quick release technique: Use the quick release method to release pressure faster after the second cooking phase.

Batch cooking: Cook extra corned beef and vegetables to have leftovers for easy meals later in the week.