Instant Pot Corned Beef and Vegetables

🧂 Ingredients

• 1-1.5 kg corned beef,

  (2-2.5 pounds)
• 4 cups beef broth
• 8 cloves garlic,

  crushed
• 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
• 1 bay leaf,

  crushed
• 3 whole cloves
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 1/4 tsp allspice
• 2 cups leftover liquid
• 3 tsp cornflour

Instructions

• 1 Rinse the corned beef well under cold water.
• 2 Peel and cut the onions into quarters and place in the bottom of the Instant
  Pot.
• 3 Place the corned beef, fat side down, on top of the onion, then add the crushed
  garlic and beef broth.
• 4 Add the potatoes and carrots.
• 5 Sprinkle over the spices.
• 6 Place the lid on the Instant Pot and into position. Ensure that the valve is
  sealed. Pressure cook on high for 70 minutes.
• 7 When finished cooking, open the valve to quickly release the steam.
• 8 When done, remove the lid. Take out the potatoes and carrots and place in a bowl
  and cover with foil.
• 9 Add the cabbage and beans. Replace the lid, close the valve and select High
  pressure and cook for 2 minutes.
• 10 When done, open the valve to release the pressure.
• 11 When finished, remove the lid and take out the corned beef.
• 12 Remove the rest of the vegetables and cover to keep warm.
• 13 Cut up the corned beef against the grain into slices.
• 14 Serve with the vegetables and gravy.
• 15 Remove about 2 cups of the liquid left over from the Instant Pot and place in a
  saucepan or microwaveable jug.
• 16 Add the cornflour and whisk through making sure there are no lumps.
• 17 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 Info