If you are looking for an lovely and delicious meal that can be easily created in your Instant Pot, then look no further than this Instant Pot Corned Beef and Vegetables all-in-one recipe.
Instant Pot Corned Beef and Vegetables
Cooking a corned beef, or silverside, in an Instant Pot is a great way to create a beautiful meat that just melts in your mouth. For this dish, I used carrots, onions, red potatoes, cabbage and beans, though you can use whatever vegetables you and your family enjoy, like sweet potato and pumpkin.
This great recipe includes cooking the meat with an easy homemade spices and a gravy that uses up the leftover liquid after everything has been cooked.
This is one recipe that we have enjoyed immensely and will definitely adding to our regular menu.
First, the spice is added to the meat which has been placed in the Instant Pot with beef broth (you could use chicken broth if you wish), garlic and onions.Then the potatoes and carrots are added into the pot to cook as well. Once the lid is correctly in position, this is then cooked for 70 minutes.
When finished, the meat with the potatoes and carrots and removed and the cabbage and beans are cooked, which only takes a couple of minutes. This is then removed before making the lovely gravy with the leftover liquid.
Instant Pot Corned Beef and Vegetables
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Corned Beef
- 1-1.5 kg corned beef, (2-2.5 pounds)
- 4 cups beef broth
- 8 cloves garlic, crushed
Vegetables
- 2 onions, peeled and cut in quarters
- 6 carrots, cut into 2.5 cm lengths
- 12 small red potatoes
- 1 cabbage, cut into wedges
- 12 beans
Spices
- 1 bay leaf, crushed
- 3 whole cloves
- 1 tsp peppercorns
- 1 tsp coriander seeds
- 1/4 tsp allspice
Gravy
- 2 cups leftover liquid
- 3 tsp cornflour
Instructions
Corned Beef and Vegetables
- Rinse the corned beef well under cold water.
- Peel and cut the onions into quarters and place in the bottom of the Instant Pot.
- Place the corned beef, fat side down, on top of the onion, then add the crushed garlic and beef broth.
- Add the potatoes and carrots.
- Sprinkle over the spices.
- Place the lid on the Instant Pot and into position. Ensure that the valve is sealed. Pressure cook on high for 70 minutes.
- When finished cooking, open the valve to quickly release the steam.
- When done, remove the lid. Take out the potatoes and carrots and place in a bowl and cover with foil.
- Add the cabbage and beans. Replace the lid, close the valve and select High pressure and cook for 2 minutes.
- When done, open the valve to release the pressure.
- When finished, remove the lid and take out the corned beef.
- Remove the rest of the vegetables and cover to keep warm.
- Cut up the corned beef against the grain into slices.
- Serve with the vegetables and gravy.
Gravy
- Remove about 2 cups of the liquid left over from the Instant Pot and place in a saucepan or microwaveable jug.
- Add the cornflour and whisk through making sure there are no lumps.
- Cook over medium heat until it boils, then simmer for 2 minutes until it thickens. If using the microwave, heat for 1 minute, then stir and repeat in 30 seconds bursts until thickened.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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