Ella Walter
Corned beef is a popular dish, especially around St. Patrick's Day, and can be made easily in an Instant Pot or other electric pressure cooker. The cooking time is significantly reduced compared to traditional stovetop methods, and the pressure cooker ensures the beef is tender and juicy. The basic ingredients are corned beef brisket, water or broth, and garlic, with the option to add beer for extra flavour. The beef can be cooked in around two hours, and vegetables such as cabbage, potatoes, and carrots can be added to the Instant Pot afterwards for a complete meal.
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What You'll Learn
Prepping the corned beef
To prep your corned beef, start by emptying the contents of the package into your Instant Pot. This includes the meat and any seasoning that comes with it. If you want to add extra seasoning, you can rub the beef with salt and pepper, or a combination of spices like mustard seeds, red pepper, bay leaf, allspice, cinnamon, ginger, coriander, cloves, nutmeg, and mustard seed.
Next, you'll want to add liquid to your Instant Pot. Add water to just cover the top of the beef—about 1 1/2 to 2 cups of water should be enough, and you can substitute some or all of it with beer or another cooking liquid. If you're cooking a 3-pound corned beef brisket, you might use 2 cups of water and a 12-ounce beer.
Now, place a clean trivet inside the pot and put the seasoned beef on top of it. You can also add vegetables at this point if you want, such as quartered potatoes, baby carrots, and cabbage. Lock the lid in place, making sure the vent is closed, and select the "Manual," "Pressure Cook," or "Stew/Meat" function on the display panel.
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Cooking the beef
Corned beef is a great meal to cook in the smart pot, as it's simple, time-saving, and results in tender, juicy beef. It's a perfect meal for St. Patrick's Day, but it's so tasty you'll want to eat it all year round!
To cook corned beef in your smart pot, you'll first want to rinse the brisket and pat it dry. Then, place a trivet into the inner pot and add your choice of liquid—water, beer, or broth—to the pot. You can also add sliced onions, garlic cloves, and spices to the liquid for extra flavour.
Next, place the seasoned beef on top of the trivet. If you want, you can rub the beef with salt and pepper before adding it to the pot. Secure the lid, ensuring the vent is closed, and select the 'Manual', 'Pressure Cook', or 'Meat' setting. Set the cook time for 70-90 minutes, depending on the size of your brisket. For a 3-4 lb corned beef, set the timer for 75 minutes for a pliable texture, or 90 minutes for a more shredded texture.
Once the cook time has elapsed, release the pressure. You can do a natural release for 5-15 minutes, followed by a quick release. Then, remove the lid and transfer the beef to a baking sheet. Cover the beef with aluminium foil and let it rest for about 15 minutes before slicing and serving.
Enjoy your delicious and tender corned beef!
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Releasing the pressure
Once the cooking time is up, let the pressure release naturally for 15 minutes. This is known as the natural release method. After this, you can use the quick-release method to release any remaining pressure. This should take about 5 minutes.
The natural release is important as it allows the meat to continue cooking and ensures the pressure valve does not clog with scalding hot liquid. The natural release time can vary depending on the volume of meat you are cooking. For example, if you are cooking multiple briskets, the natural release time will be longer, possibly taking at least an hour.
During the natural release, the pressure will decrease gradually, and you will hear a gentle hissing sound. The float valve will also begin to descend slowly. Once the natural release time is up, you can switch to the quick-release method.
To quick-release the pressure, turn the vent to the 'venting' position. This will allow the remaining steam to escape quickly, and you will hear a loud hissing sound. The float valve will descend rapidly. It is important to keep your hands and face away from the vent during this process to avoid burns from the hot steam.
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Cooking vegetables
After cooking the corned beef, you can cook the vegetables in the same pot. It is recommended to cook the vegetables separately to avoid overcooking them and to preserve their distinct flavours.
First, set aside the cooked corned beef and 750ml of the hot liquid in a large serving bowl. You should have about 1.5 to 2 cups of liquid left in the Instant Pot.
Next, add quartered red potatoes, carrots, and cabbage wedges into the pot. You can also add onions and garlic to the vegetables. Place a wire mesh steamer basket inside the pot and place the carrots and potatoes in the basket, layering the cabbage on top. It is okay if the vegetables are slightly above the 2/3 "max fill" marking inside the pot, but they should not block the pressure valve mechanisms in the lid.
Secure the lid and set the pressure release valve to its sealing position. Select the ""Steam" program for 3 to 8 minutes at high pressure. When the time is up, release the pressure and remove the vegetables. You can serve them plain, with a little cooking liquid ladled over them, or toss them in butter, parsley, and salt.
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Serving suggestions
Corned beef is a versatile dish that can be served in a variety of ways, from sandwiches to hashes and soups. Here are some serving suggestions for corned beef cooked in a smart pot:
Classic Sides
The traditional corned beef and cabbage recipe is a classic dish, especially around St. Patrick's Day. Instead of boiling the cabbage, try sautéing it with olive oil, garlic, and onions to add a caramelized flavour. You can also roast root vegetables like turnips, potatoes, and carrots, tossing them in olive oil, salt, and pepper before placing them in the oven.
Sandwiches
Corned beef is a popular sandwich filling, especially in a classic Reuben sandwich, which includes Russian dressing, sauerkraut, and Swiss cheese. You can also make a corned beef sandwich on rye bread with Swiss cheese and coleslaw, adding some Thousand Island dressing for extra flavour. For a creative twist, try corned beef and cabbage quesadillas with Swiss cheese, flour tortillas, and a creamy dipping sauce of stone-ground mustard and sauerkraut on the side.
Salads and Appetizers
Corned beef can be served cold with a salad and homemade bread, or as part of a Caprese salad with heirloom tomatoes, fresh mozzarella, and basil leaves. It can also be used as a topping for homemade bread rolls with bacon and cheese, or as a filling for egg rolls.
Hearty Meals
For a more substantial meal, serve corned beef with mashed potatoes, boiled cabbage, and peas. You can also try it with colcannon (an Irish potato dish), marrowfat peas, and a cheesy white sauce. If you're looking for a one-pot meal, cook corned beef with baby carrots, quartered potatoes, and cabbage wedges in the smart pot.
Creative Combinations
For a unique flavour profile, pair corned beef with Herbs de Provence roast chicken, or enjoy it with a side of homemade bread and Guinness bread, a perfect combination for a cold night.
With its multipurpose culinary usage, corned beef can be enjoyed in a variety of ways, so feel free to experiment and find your favourite combinations!
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Frequently asked questions
Corned beef takes 70-90 minutes to cook in the smart pot. However, you should also account for the time it takes for the smart pot to build pressure, which can take 8-15 minutes.
If you want your corned beef to be sliceable, cook it for 70 minutes. If you prefer it to be "fall-apart" tender, cook it for 90 minutes.
You will need corned beef, water or beef broth, and garlic. Some recipes also suggest adding beer and pickling spices.
Rinse the corned beef under cold tap water and pat it dry. If you want to reduce the saltiness, you can soak the corned beef in water for 12-24 hours before cooking.
Traditional side dishes for corned beef include cabbage, potatoes, and carrots. You can cook these vegetables in the remaining cooking liquid in your smart pot right after cooking the beef.
