Comments on: Instant Pot Corned Beef and Cabbage

By: Barbara Schieving

Barbara Schieving — Fri, 26 Aug 2022 14:22:00 +0000

In reply to Melissa V. If the corned beef is tough it's hard to chewy, it doesn't cut easily. If it's dry it has lost its juiciness.

By: Melissa V

Melissa V — Fri, 26 Aug 2022 14:13:07 +0000

In reply to Barbara Schieving. Probably a dumb question but how do you tell the difference between a dry corned beef and a tough one?

By: Barbara Schieving

Barbara Schieving — Mon, 21 Mar 2022 17:09:04 +0000

In reply to Erin. Thanks Erin! A little Guinness would be a great addition.

By: Erin

Erin — Mon, 21 Mar 2022 16:42:39 +0000

Excellent recipe! I cooked a 2.5 lb corned beef brisket in my 8qt Ninja Foodi. The ingredients and timing were perfect. I may add Guinness to the beef broth next time. My husband and I love corned beef. Usually I cook it in my slow cooker. This recipe was easy and the meat was melt in your mouth tender. Thank you!!

By: Barbara Schieving

Barbara Schieving — Sat, 19 Mar 2022 02:38:28 +0000

In reply to Pwilly. Thanks Willy - good tips! Glad you liked the recipe.

By: pwilly

pwilly — Sat, 19 Mar 2022 00:03:55 +0000

In reply to Andrea. Andrea, saw your post after posting mine. I had the same experience at Costco. Next time find a corn beef brisket, makes a huge difference. Cheers.

By: Pwilly

Pwilly — Fri, 18 Mar 2022 23:57:12 +0000

Great technique. I had a 4lb corn beef brisket flat and the only thing I changed was a longer natural release, about 20 mins. Came out great, tender but not fall apart. Carrots and potatoes were tender but next time I’ll roast them separately for added flavor. Make sure you buy a corn beef BRISKET. Costco had a cooler full of corn beef but when you actually read the label it was top round. Huge difference. Guy in the meat dept said they couldn’t get brisket but other stores like Wegmans and Harris Teeter had plenty.

By: Barbara Schieving

Barbara Schieving — Fri, 18 Mar 2022 18:50:01 +0000

In reply to Andrea. So great to hear it was fabulous! Thanks for sharing your experience Andrea. It's really helpful to others.

By: Andrea

Andrea — Fri, 18 Mar 2022 17:25:57 +0000

This turned out fabulous! I was concerned because my meat was 4.78lb large! It just fit in my 6qt IP. It’s whatever Costco had and it said round cut. I figured out “round” must be the same as “flat” cut because it was consistent in thickness. Anyhow I cooked it for the same 90 minutes. **** However I did let it fully release on it’s own.**** I figured the larger size would benefit from the full natural release. Then I let it rest another 30 minutes. I cut it from the middle to check and almost put it back, as it felt a bit resistant and firm. but it still cut and chewed beautifully. So I think while maybe another 2 minutes might have made it a slight bit more tender, it was darn near perfect. I write this as I enjoy the leftovers, which is why I wanted the big one. lol The 90 minutes seem to be universal for anything like this. I’m guessing it’s going to take longer to get to pressure and that’s where it makes it possible for one one time regardless of size (within reason). I think if it had been a 5 pounder it would have benefited from a few additional minutes. I still overcooked my cabbage and potatoes… womp womp… lol

By: Barbara Schieving

Barbara Schieving — Thu, 17 Mar 2022 22:33:46 +0000

In reply to Dee Spillane. How thick is it, if it's just longer and wider, then use the same cook time. If it's substantially thicker than the picture, I'd add an additional 30 minutes and see if it's as tender as you'd like.