Instant Pot Corned Beef and Cabbage
Description
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon juniper berries (about 12)
- 1/4 teaspoon allspice berries (about 6)
- 2 dried bay leaves
- 1 flat-cut corned beef brisket (3 to 4 pounds), trimmed of excess fat
- 1 yellow onion, peeled and quartered
- 3 cloves garlic, smashed and peeled
- 1 1/2 pounds carrots, peeled and cut into 3-inch pieces
- 1 1/2 pounds small red potatoes
- 1/2 head green cabbage (1 1/2 pounds), quartered lengthwise
- Whole-grain mustard, for serving
- Step 1
In a mortar and pestle, coarsely crush mustard seeds, peppercorns, juniper, allspice, and bay leaves (alternatively, place in a resealable bag and crush with a rolling pin). Add to the bowl of a multicooker, along with brisket, onion, and garlic. Add enough water to completely cover brisket, about 8 to 10 cups. Secure lid of multicooker. Cook on high "Pressure Cook" setting for 1 hour, 25 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Using tongs, transfer brisket to a cutting board; tent with foil to keep warm.
- Step 2
Add carrots, potatoes, and cabbage to bowl of multicooker. Secure lid, readjust pressure valve, and cook on high "Pressure Cook" setting for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables; serve with mustard.
