A tender corned beef and cabbage dinner, infused with the light flavor of lager-style beer and warm pickling spices. This recipe is written for a 4-pound corned beef using a 6-quart Instant Pot.
Prep Time 55 minutes
Cook Time 1 hour 28 minutes
Pressure Build and Release Time 50 minutes
Total Time 2 hours 23 minutes
*Since the beer foams up in the pressure cooker during the corned beef cooking process, you might find that the initial force of manually releasing the steam (after the 20 minute natural release) causes some liquid to spray out of the valve. Sometimes it's happened to me, other times, it hasn't.
A little bit of liquid is fine, but if you release the pressure and find that too much liquid is coming out, re-seal the valve, and try releasing the remaining pressure again in another 5 minutes. Or, release the steam more slowly by turning the valve just until you hear a hissing noise and carefully holding it in that position (be sure to wear a heat-proof glove).
Read more about gradually releasing the steam in this article
, section #3.
Some have recommended covering the lid/valve with a towel while releasing the pressure. Do not do this, as obstructing the vent can damage your pressure cooker and cause a safety issue.
To Glaze The Corned Beef (Optional)
This corned beef is also delicious served with my Irish Whiskey-Mustard glaze. The ingredients and directions can be found in my recipe, Beer Braised Corned Beef with Whiskey Mustard Glaze
. After fully cooking the corned beef in the Instant Pot (instead of Dutch oven braising), follow the directions to "Glaze and Serve".