Happy St. Patrick's Day to Everyone! I took the opportunity to enjoy a relaxing Sunday afternoon on the deck and to try out the Instant Pot for preparing our corned beef dinner. I was thrilled with the results. So easy to load up the cooker, set the timer, and let it do the work.
1 (3 1/2 lb.) corned beef
1 T. minced garlic
4 cups of water
1 medium cabbage, cored and quartered
8 oz. carrots, peeled and sliced in 3 - 4-inch pieces lengthwise
12 oz. baby potatoes, halved
Place trivet into Instant Pot and add four cups water. Rinse corned beef and place on trivet along with garlic and seasoning packet included with the corned beef.
Place cover on Instant Pot and move the valve to sealing position. Use the meat/stew option and set to cook for 90 minutes. When time is up, quick release the pressure. Place corned beef on platter and cover with foil while you prepare the vegetables.
Remove corned beef from Pot and let the liquid remain. Place cabbage, carrots, and potatoes onto the trivet. Cook at high pressure for 4 - 5 minutes. Quick release the pressure and place the vegetables around the corned beef on your serving platter.
Enjoy!
We both love corned beef, it's just not something I've ever wanted to try and cook.
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