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Place the carrots in the pot with the potatoes. Seal Instant Pot and cook at high pressure for 1 minute. Perform a quick release and take the veggies out of the pot. Slice corned beef thinly against the grain. Spoon remaining liquid from instant pot over beef. Serve with the vegetables.
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Make sure that the handles are facing up. Pour the beef broth into the base of the pressure cooker for the cooking liquid. Cooking Corned Beef: Add the corned beef to the pressure cooking pot. Season over the top with your spice packet and minced garlic. Seal the instant pot, and press the manual setting.
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Once the corned beef has been pressure-cooked, remove it from the inner pot and tent with foil, giving the beef time to rest. Step Three: Pressure Cook the Vegetables. Strain off all but two cups of the liquid, add in the potatoes, carrots, and cabbage, and cook for 5 minutes on high pressure.
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Set your instant pot to high pressure and cook for 90 minutes per pound of corned beef. For example, if your corned beef is 3 pounds, you should cook it for 270 minutes or 4.5 hours. Once the cooking time is complete, allow the instant pot to naturally release pressure for about 15-20 minutes. After the pressure has been released, carefully.
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Instructions. Place the corned beef brisket, carrots, pearl onions, parsley, bay leaves and peppercorns in the Instant pot and add 3 cups of water. Cover and cook on high pressure 1 1/2 hours. Natural release then open. Add the cabbage to the top, cover and cook on high pressure 3 minutes, quick release.
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Pressure Cook Vegetables. While the Instant Pot is natural releasing, prepare the vegetables as described. First, set aside the pressure cooked corned beef and 750ml of the hot liquid in a large serving bowl (*note: There should be about 1.5 - 2 cups of liquid left in the Instant Pot pressure cooker).*Pro Tip: You can keep the reserved broth to store the leftover corned beef (if any) to keep.
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Pour in water around the edges of the Instant Pot, making sure to keep the spices on top of the brisket in place. Secure lid, move steam vent to "Sealing" and select "Manual" or "Pressure Cook". Set time to "01:30" (or 90 minutes). Select "High Pressure". The digital display will show "On".
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Step 3. Use tongs to transfer the cooked corned beef brisket onto a baking sheet or plate. Cover the brisket with aluminum foil and rest for 5 minutes. Step 4. To pressure cook the vegetables, add potatoes, carrots ( steamer basket optional), and cabbage wedges to the Instant Pot with the leftover broth.
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Place corned beef on the rack, sprinkle with seasoning packet. Cook on high pressure for 90 minutes followed by a quick release. Remove beef and set aside to rest. Remove rack. Strain liquid, onion and garlic into a bowl. Discard onion and garlic, but keep the liquid.
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Use tongs to remove the corned beef to a large cutting board. Use a slotted spoon to remove and discard the aromatics. Spoon some of the cooking liquid over the corned beef, then loosely tent it with foil. Add the carrots (2), cabbage (1), and onion (1) to the IP. Seal and cook on high pressure for 3 minutes.
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Cook on high pressure for 90 minutes. Once the cooking time is done, release the pressure. Open the lid, remove the brisket, and place it on a plate to rest. Lightly tent with foil. Leave about 1 cup of liquid in the Instant Pot. Add cabbage, potatoes, and carrots. Close the lid and set to high pressure for 5 minutes.
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Add the seasoning packet that came with the corned beef. Put the lid on the pressure cooker and cook for 90 Minutes on high pressure. When the timer goes off, let it naturally release for 10 minutes., then flip the valve and let remaining steam pour out. Open the lid and remove onions and corned beef.
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Set frozen corned beef on trivet. Top with minced garlic and spice packet on top. Close the lid and seal pressure release valve. Set to high pressure for 2 hours cook time. When done allow the steam to release naturally, this will take about 30 minutes. Open lid, lift out meat and slice on a cutting board.
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Remove Bill Bailey's Corned Beef from package, lay in the bottom of the Instant Pot including any juices from the package. Add water to just cover meat. Close and lock lid. Select "Pressure Cook" and use + or - button to set timer for 90 minutes. When timed cooking is completed, open the pressure cooker using the "Quick Release.
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Close the lid and set the Instant Pot to manual high pressure. 5. Once the cooking time is up, allow the pressure to release naturally for about 10-15 minutes before manually releasing any remaining pressure. 6. Remove the corned beef from the Instant Pot and let it rest for a few minutes before slicing and serving.
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Step 4: Add Liquid and Set the Instant Pot. Pour one cup of water or broth into the Instant Pot. This moisture will help create pressure and cook the frozen corned beef to tender perfection. Secure the lid of your Instant Pot, ensuring the steam-release valve is in the sealing position. Select the "Pressure Cook" or "Manual" function on.
