Instant Pot Corned Beef with Roasted Vegetables and Guinness Mustard Sauce
This turns out wonderfully every time and is an especially great way to make it if you are pinched for time.
Equipment
- 1 Instant Pot
Ingredients
- 1 pkg corned beef (2.5-3 pounds) flat cut is best
- 1 head green cabbage cored and thickly sliced
- 6-8 carrots peeled and cut into pieces
- 1-2 medium apples, cut into 2" chunks Pink Lady or Granny Smith work well
- 1 Walla Walla Sweet or Mayan onion peeled, halved and thickly sliced
- 1 large yellow onion peeled, halved and cut in ¼" slices
- 4 cups beef stock or water
- 1-2 lbs new potatoes, red, white, gold or a combination washed
- extra-virgin olive oil,
- butter, salt, pepper, fresh parsley to taste
Instructions
- Place onions in the pot and set the corned beef on top of the onions, fat side up. Add stock or water. Sprinkle the pickling spice packet over top of the corned beef.Lock the Instant Pot lid, turning vent to 'sealing'. Choose manual setting, high pressure, 80 minutes.
- While corned beef is cooking, scrub the potatoes and cut them into 2-inch pieces.
- When time is up, allow the pressure in the instant pot to naturally release. (This should take about 15 minutes). Remove the meat from the pot and set on a cutting board. Cover with foil to allow it to rest and stay warm.
- Preheat oven to 400° F. Place carrots, cabbage, apples, and sweet onion on a parchment lined rimmed baking sheet. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Place vegetables in the preheated oven and roast for 20 minutes, turning half-way through. (I cook until browned and the carrots still have a slight snap).
- Strain out the onions from the cooking liquid, and then return the liquid to the pot. (You may want to skim off excess fat before adding the broth back to the pot.) Add potatoes to the pot. Lock the lid in place, turning vent to 'sealing'. Choose manual setting, high pressure and set for 2 minutes.When time is up, release the pressure.Strain potatoes and stir into melted butter and season with salt, pepper and freshly chopped parsley.Serve alongside roasted vegetables, slices of corned beef and plenty of Guinness mustard sauce.