WHAT IS CORNED BEEF? Corned beef is a type of cured meat made from beef brisket that is brined in a salt solution. It gets its name from the large grain salt used to cure it called “corns.” Early Irish immigrants in the USA often lived near Jewish settlements and would purchase their briskets from their butchers and then brine it to make corned beef. In the USA, people often associate corned beef with St. Patrick’s day because Irish immigrants would cook the brisket with cabbage and potatoes, which reminded them of similar dishes from Ireland.
Prepare the pot. Place a trivet in the bottom of the inner pot of your Instant Pot and then place the onion and cloves garlic on the bottom. Next, pour in the beef broth.
Prepare the beef. Wash the corned beef in cold water and pat dry with a paper towel. Next, place it on top of the onions fat side up and then pour the spice packet contents over the beef and spread it around to coat the meat.
Cook the corned beef. Once the beef is in place, lock the lid on and turn the valve to SEALING position. Set the Instant Pot to HIGH PRESSURE for 90 minutes.
Allow beef to naturally release. When the timer goes off press CANCEL and let the Instant Pot do a natural release for 15 minutes. After 15 minutes, carefully turn the valve to VENTING to release any remaining pressure.
Remove beef and cook the veggies. Carefully remove the beef from the pot and set aside. Place the potatoes, carrots, and cabbage wedges in the pot. Next, lock the lid in place and turn the valve to SEALING. Set to HIGH PRESSURE for 5 minutes.
Quick release when the timer goes off. You don’t need to do a natural release when the veggies are done. Instead, carefully turn the valve to VENTING to do a quick release.
HOW TO STORE IT You can make this meal ahead for an easy weeknight dinner or for some tasty lunches. To make ahead follow these steps. First cook the meat according to the recipe. Let the beef cool completely. Note: DO NOT cooked the vegetables at this time. To refrigerate, separate the beef and the cooking liquid into separate containers and place in the fridge for up to 4 days. To freeze, place the meat and cooking liquids in a large sealable bag.If frozen, allow the beef and liquid to thaw for 24 to 48 hours in the fridge.