Instant pot corned beef and vegetables

Name: Instant pot corned beef and vegetables
Total time: 10800 s
Cuisine: American
Ingredients: 1 Flat cut corned beef; 3 cloves garlic, chopped; 5 cups water; 1 medium head cabbage, quartered; 4 medium carrots, large section pieces; 4 large red potatoes, halved

Dee Mack @cook_4709597

Instant pot corned beef and vegetables

Dee Mack @cook_4709597

Saved

Ingredients

3 hours total

1Flat cut corned beef
3 clovesgarlic, chopped
5 cupswater
1medium head cabbage, quartered
4medium carrots, large section pieces
4large red potatoes, halved

Saved

Steps

3 hours total

1

Place trivet in the bottom of IP, along with 5 cups water
2

Place corned beef in, fat side up. A
3

Add the included packet of spices, and chopped garlic.
4

Closed the lid and vent to seal.
5

Select manual and adjust the time to 110 minutes.
6

Allow a full natural pressure release. (Typically takes around 30 minutes).
7

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.
8

Dump all but 1 1/2 cups of liquid from the Instant pot. Leave the trivet inside.
9

Place the prepared veges in the pot, starting with potatoes, then carrots, and cabbage on top.
10

Close the lid and vent to seal.
11

Press steam and adjust the time to 4 minutes. (Do 5 min if you like your veges done more)
12

Once finished, quick release pressure.
13

Cut corned beef against the grain, in thin slices.
14

Serve with mustard and beer of course!