Instant Pot Corned Beef & Cabbage

Carolyn Piguet has a recipe for Instant Pot corned beef and cabbage.

INGREDIENTS:

1 (3-pound) corned beef brisket, 1 1/2 tablespoons pickling spice

1 medium onion, sliced

3 cloves garlic, chopped

1 (14.9 ounce) Guinness beer

1 cup beef broth

1 pound new potatoes

3 large carrots

1 head green cabbage

2 tablespoons whole grain mustard

2 Tablespoons of horseradish

DIRECTIONS:

Rinse brisket with cold water and thoroughly pat dry.

Place onion, garlic and pickling spice into a 6-qt Instant Pot®. Gently place brisket on top of the onion mixture. Top with beer and beef broth.

Select manual setting; adjust pressure to high, and set time for 85 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Remove brisket from the Instant Pot®; keep warm. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot®.

Stir in potatoes and carrots; top with cabbage. Season with salt and pepper, to taste.

Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbage, garnished with mustard and horseradish, if desired.