Servings: 6

2 pounds (996g) corned beef (1.5 inches in thickness) 2 pounds (996g) corned beef (1.5 inches in thickness)
4 cups (1L) cold water 4 cups (1L) cold water
1 (200g) medium onion , quartered - I chopped in very large pieces 1 (200g) medium onion , quartered - I chopped in very large pieces
4 (13g) garlic cloves , crushed 4 (13g) garlic cloves , crushed
Pickling Spices Seasoning: (I used packet that came with the corned beef) Pickling Spices Seasoning: (I used packet that came with the corned beef)
1 teaspoon yellow mustard seeds 1 teaspoon yellow mustard seeds
1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
1 teaspoon coriander seeds 1 teaspoon coriander seeds
½ teaspoon whole allspice ½ teaspoon whole allspice
3 whole cloves 3 whole cloves
3 bay leaves 3 bay leaves
½ teaspoon ground ginger (optional) ½ teaspoon ground ginger (optional)
Vegetables: subheading: Vegetables:
6 (370g) carrots , peeled & cut to 2.5 inches in length - I used baby carrots 6 (370g) carrots , peeled & cut to 2.5 inches in length - I used baby carrots
4 (570g) red potatoes , quartered - I used 10- 12 red potatoes 4 (570g) red potatoes , quartered - I used 10 to 12 red potatoes
1 (1300g) cabbage , cut into 8 wedges 1 (1300g) cabbage , cut into 8 wedges
Equipment: subheading: Equipment:
Instant Pot Pressure Cooker Instant Pot Pressure Cooker
 
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Rinse Corned Beef: Rinse corned beef under cold water - be sure to rinse well!!
Pressure Cook Corned Beef: Place rinsed corned beef on top of quartered onion and garlic and 4 cups (1L) cold water in Instant Pot pressure cooker. Sprinkle pickling spices on top of corned beef. Press down on corned beef to nearly cover with the water.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes). My corned beef was 3” in some places, so did 90 minutes with a 15 minute NPR.
If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Be sure to release slowly as it may sputter juice all over. Open lid carefully. Place on foil lined baking sheet, cover with foil, and place in warm oven. (200° F)
Pressure Cook Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described.
Set aside cooked corned beef and remove some of the liquid (there should be about 1.5 to 2 cups of liquid left in Instant Pot). Add quartered red potatoes and carrots. Pressure cook for 2 minutes with a quick release. Remove to a bowl, cover with foil and place in warm oven. Then add cabbage wedges in a metal strainer to pot. Pressure cook for 2 minutes with a quick release.
While cabbage is cooking, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots. Enjoy~
Watch Video on webpage for more info.

Corned Beef Cooking Time: If your corned beef is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 - 6 minutes High Pressure Cooking Time for every additional 1/2 inch.  Corned Beef Cooking Time: If your corned beef is thicker than 1.5 inch, adjust the pressure cooking time by adding 5 to 6 minutes High Pressure Cooking Time for every additional ½ inch.
Corned Beef Natural Pressure Release Time: If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position.  Corned Beef Natural Pressure Release Time: If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position.
Vegetables Pressure Cooking Time: the optimal pressure cooking time will depend on the size of your cabbage. The going up to pressure time may differ, so keep this in mind & adjust accordingly to avoid overcooking.  Vegetables Pressure Cooking Time: the optimal pressure cooking time will depend on the size of your cabbage. The going up to pressure time may differ, so keep this in mind & adjust accordingly to avoid overcooking.
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