Instant Pot Corned Beef with Cabbage, Potatoes, and Carrots
1 Stew’s Corned Beef Brisket, up to 4 lbs.
1 lb. Yellow Potatoes, cut into 1-1/2 inch pieces
1 lb. Carrots, peeled and cut into 2-inch lengths
1 small Green Cabbage, cut into 2-inch-thick wedges
1/4 tsp. Salt
Stew’s Deli Mustard, for serving
Set spice packet aside. Rinse corned beef under cold running water.
Transfer corned beef, fat side up, to the Instant Pot and add 6 cups water. Add the spice packet.
Secure lid and set pressure release valve to sealing position. Select the Meat/Stew or Manual setting and set time for 55 minutes at high pressure.
The Instant Pot will take about 20 minutes to come up to pressure before the cooking program starts.
When the program ends, let pressure release naturally. This will take about 40 minutes.
Transfer the corned beef to a cutting board and tent with foil.
Lift out the inner pot and pour out all but 1 cup of the cooking liquid and return to the Instant Pot. Add ¼ teaspoon salt.
Place the steamer basket inside the pot. Place the potatoes and carrots into the steamer basket. Layer the cabbage on top.
Secure the lid and set pressure release valve to sealing position. Cancel the cooking program, then select the Steam program for 4 minutes at high pressure.
The pot will take about 15 minutes to come up to pressure before the cooking program starts.
When the program ends, perform a quick pressure release.
Plate the potatoes, carrots, and cabbage on a serving platter.
Carve the corned beef and arrange on the serving platter.
Serve with Stew Leonard’s Deli Mustard.