Instant Pot Corned Beef and Cabbage

Ingredient

1. 2 pounds (996g) corned beef (1.5 inches in thickness)
2. 4 cups (1L) cold water
3. 1 (200g) medium onion , quartered
4. 4 (13g) garlic cloves , crushed
5. Pickling Spices Seasoning:
6. 1 teaspoon yellow mustard seeds
7. 1 teaspoon whole black peppercorns
8. 1 teaspoon coriander seeds
9. ½ teaspoon whole allspice
10. 3 whole cloves
11. 3 bay leaves
12. ½ teaspoon ground ginger (optional)
13. Vegetables:
14. 6 (370g) carrots , peeled & cut to 2.5 inches in length
15. 4 (570g) red potatoes , quartered
16. 1 (1300g) cabbage , cut into 8 wedges

Instruction

2. Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes).
3. Open lid carefully.
4. Pressure Cook Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described.
5. Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot.
6. Pressure cook at High Pressure for 2 – 3 minutes + Quick Release. Open the lid carefully.
7. Cut & Serve: On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots. Enjoy!