ABOVE PIC: After cooking. Perfectly cooked and so tender.
ABOVE PIC: Before cooking.
After having Interstim surgery for the management of IC pain, I need really simple recipes as I recover; and let’s face it: easy recipes are great! This is a very quick assembly of ingredients. My 3# corned beef package was about $12 at ALDI, so I suggest shopping around for your meat if you want to save some cash.
Warning: The spice packet is full of unknown spices as far as I’m concerned. I saw fennel and others, but you just don’t know what’s in there and it can vary. My package didn’t have a spice description, so please, if you’re extremely sensitive, discard the spice package. I removed the red pieces that looked like red pepper flakes and used half the seasoning. I was ok afterward (no IC flare symptoms), but you may not be, so know your body. Also, alcohol is an IC irritant. I think it burns off in cooking but who really knows. If it bothers you badly, I’d double the beef broth instead.
- 3 lb. corned beef brisket
- 1 -12oz. light beer like Michelob Ultra (95 calories)
- 1 cup beef broth (buy the highest quality)
- Place whole corned beef in the pressure cooker with the spices it comes with. (See warning above). I actually cut my beef brisket in half to fit into the 6 QT. Instapot a little better.
- Pour the light beer and the beef broth over the corned beef.
- Set the valve to “sealing”.
- Set the timer for 70 minutes on high. My Instapot took 8 minutes to come to pressure and it was done in a total of 1 hour 18 minutes (even though I set it for 70 minutes high pressure).
- I did a quick release but I think either a quick release or a natural release would work. Depends how hungry you are. 🙂
- Remove corned beef and if serving immediately, slice and serve now.
If serving later, remove the beef and put it in a shallow dish. Pour a cup of the hot broth over it, cover with foil, and stick it in the oven to keep it warm until ready to serve.
- OPTIONAL: If you are cooking veggies, after the beef is removed from the pot, put cabbage and carrots in the pot and cook them on high for 3 minutes, then do a quick release and serve.
- ALSO OPTIONAL: I made 1 cup of beef broth on the side for dunking my sandwich – I don’t like dry sandwiches that often. I don’t think the leftover juices in the Instapot are good for dunking, but to each his own.
*I originally found this recipe on www.joaniesimon.com. Thanks!