Corned Beef Sauerkraut Instant Pot Recipes
CORNED BEEF
Steps:
- Pour beer into Instant Pot.
- Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it "fall-apart" tender.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
- Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
- When the time is up, quick-release the pressure.
- Slice the corned beef against the grain and serve with vegetables.
INSTANT POT® SAUERKRAUT
Put your Power Pressure Cooker XL™ or Instant Pot® to work and make an awesome kraut in no time! You can eat it hot, can it, or just put in canning jars with plastic lids and place in refrigerator. Who said you had to wait weeks for it in a crock?
Provided by Sally Schuyler Wieringa
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover.
- Lock the lid, close the vent, and select Chicken/Meat setting according to manufacturer's instructions. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 50 calories, Carbohydrate 11.4 g, Fat 0.2 g, Fiber 4.9 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 3927.6 mg, Sugar 6.3 g
INSTANT POT® CORNED BEEF
Corned beef used to be a weekend only treat for me due to how long it took to cook, until I discovered the Instant Pot®. Save yourself time and hassle by letting your Instant Pot® do all of the work for you, and in a fraction of the time. You can have it and all of the fixings on your table in 2 hours. If you decide to fix cabbage, be sure to keep it in large wedges so that it does not overcook.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h5m
Yield 4
Number Of Ingredients 4
Steps:
- Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes.
Nutrition Facts : Calories 416.7 calories, Carbohydrate 4.9 g, Cholesterol 146 mg, Fat 28.3 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 9.4 g, Sodium 1697.3 mg
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- Place onion and garlic in the bottom of the Instant Pot. Place the corned beef brisket on top and sprinkle with spice packet the beef came with.
- Select the manual setting on your Instant Pot; Adjust pressure to high and set the time for 90 minutes. When finished cooking, use the quick release method.
- When cool enough to remove, slice against the grain or shred the corned beef depending on your preference.
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