About the Recipe
This Instant Pot Corned Beef recipe is super simple to make and is full of flavor! The meat is melt-in-your-mouth tender with a sweet mustard glaze on top. The beef is served up with the classic pairings of cabbage, potatoes, and carrots and the best part is it can be ready from start to finish in about 2 Hours
3-4 pounds corned beef brisket
2 dried bay leaves
1 cup guinness stout beer optional
1 ½ pounds red potatoes, quartered
1½ pounds carrots, cut into 3" pieces
1 head cabbage, cut into 8 wedges
4 tablespoons coarse ground mustard
Enough water to completely cover brisket, 8-10 Cups
Fresh Chopped Parsley, Optional
Place metallic trivet in the instant pot, add the water to the bottom of the pot. Then place the brisket over the trivet. Add bay leaves.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL-HIGH setting and set the cooking time for 70 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to naturally release for 10 minutes, then quickly release the rest of the steam.
Carefully remove the lid, and remove the corned beef onto a plate. Tent with foil to keep it warm.
Remove the trivet from the instant pot, then add the potatoes, carrots, and cabbage. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL-HIGH setting and set the cooking time for 3 minutes at high pressure. When the cooking program ends, quickly release the steam.
Meanwhile, as the vegetables are being cooked brush the mustard it over the corned beef.
Remove the cooked vegetables from the instant pot, and serve with the beef. Garnish with chopped parsley, if desired.