Recipes: Instant Pot Corned Beef - Instant Pot Corned Beef, Cabbage, Potatoes and Carrots - Thousand Island Dressing

YES! You can cook Corned Beef in the Instant Pot!

The pressure (no pun intended) is on this year.  Using my Instant Pot, Cuban Pot Roast and Beef Tortilla Soup have been a HUGE hit.  This weekend it was Corned Beef (recipe below).  (In between were numerous other delicious recipes.)  How I can keep up this streak for another 9 months ...?

So, this weekends task was to cook Corned Beef so we didn't have a lot left over after St. Patrick's Day.  Although I vowed not to bring my Instant Pot from home, I knew I had to.  It would be the quick and delicious way to sample and sell.   By the end of Saturday we SOLD OUT and 3 more cases (36 corned beef) were brought in from another TFM for Sunday.  I sold just over half of that.

Customers were amazed you could cook a corned beef in the Instant Pot.  Everyone said the meat was tender, moist and flavorful.

Instant Pot Corned Beef

Broth (select one):

    #1:  12 oz. Guiness Draught Stout

            2 c. water

     #2:  4½ c. water

4 cloves garlic, sliced

1 corned beef brisket (rinsed) with spice pack

Place trivet inside Instant Pot.

To pot add broth, garlic and spice pack.  Place brisket on trivet, fat side up.  Close and lock the lid. 

Select MEAT/STEW (or PRESSURE) and turn off KEEP WARM.  Make sure vent is sealed.  Cook for 80 minutes. 

Release pressure using quick-release method.  Remove lid and transfer brisket to cutting board and let rest for 15 minutes.  Thinly slice brisket across the grain and transfer to serving platter.

I used MEAT/STEW setting.

The aroma, when pressure is released, is amazing.  Customers told me they could smell it when they walked in the store.  Co-workers and employees could not stop eating this.  

*****

I did not prepare vegetables at the store, but I did prepare at home for my St. Patrick's Day dinner. The recipes I found online said to cook for 5 minutes.  However, my carrots and potatoes were slightly overcooked, and the cabbage was mush.  Although I haven't tried the following recipe with 3 minutes cook time, I'm thinking this is more realistic. 

Instant Pot Corned Beef, Cabbage, Potatoes and Carrots

4 to 5 Red or Yukon Gold potatoes, peeled and quartered

4 to 5 carrots, peeled and cut into 2-inch pieces

1 head green cabbage, cut into thick wedges, core intact

Prepare Corned Beef according to recipe above. After it is removed to cutting board, (leaving trivet in) add potatoes, carrots, and then cabbage (on top) to Instant Pot.  Close and lock the lid. 

Select PRESSURE and turn off KEEP WARM.  Make sure vent is sealed.  Cook for 3 minutes. 

Release pressure using quick-release method.  Place on serving platter with sliced Corned Beef.

*****

Saturday, customers had the option to also sample an mini-open face Ruben.  TFM does not sell Thousand Island Dressing, so I made my own.  

  

Thousand Island Dressing

1 c. Mayonnaise

¼ c. Ketchup

¼ c. + 2 Tbl. Sweet pickle relish, drained


Open Face Ruben Sandwich
1 slice bread (typically rye)
Thousand Island Dressing
Corned Beef, room temperature
Sauerkraut*
Jarlsberg Swiss Cheese
Mayonnaise

Spread one slide of bread with mayonnaise.  Place mayo side down in an oven safe sauté pan.  Heat until bottom of bread is golden brown.  Spread Thousand Island Dressing on top side of bread.  Top (in this order) with Corned Beef, sauerkraut and Jarlsberg.  Place under broiler, or heat in oven, until cheese is melted.

*The Sauerkraut I used was new in the store, in dairy case.  It had garlic and dill pickle in it.  YUM!