Hi, I am Elise. Today, we’re going to make instant pot corned beef and vegetables recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Instant pot corned beef and vegetables Recipe
Instant pot corned beef and vegetables is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Instant pot corned beef and vegetables is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook instant pot corned beef and vegetables using 6 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Instant pot corned beef and vegetables:
- Make ready Flat cut corned beef
- Make ready garlic, chopped
- Take water
- Take medium head cabbage, quartered
- Get medium carrots, large section pieces
- Prepare large red potatoes, halved
Steps to make Instant pot corned beef and vegetables:
- Place trivet in the bottom of IP, along with 5 cups water
- Place corned beef in, fat side up. A
- Add the included packet of spices, and chopped garlic.
- Closed the lid and vent to seal.
- Select manual and adjust the time to 110 minutes.
- Allow a full natural pressure release. (Typically takes around 30 minutes).
- Once depressurized, open lid. Then carefully place meat into a dish that can be covered. Let rest for the entire time it takes to cook veges.
- Dump all but 1 1/2 cups of liquid from the Instant pot. Leave the trivet inside.
- Place the prepared veges in the pot, starting with potatoes, then carrots, and cabbage on top.
- Close the lid and vent to seal.
- Press steam and adjust the time to 4 minutes. (Do 5 min if you like your veges done more)
- Once finished, quick release pressure.
- Cut corned beef against the grain, in thin slices.
- Serve with mustard and of course!
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