Ingredients
Good Butcher corned beef (1.5 inches in thickness)
Good Butcher spice and marinade mix (full bag with herbs, spices, marinade, onion)
Your Favoirte Mustard (optional)
Vegetables
Good Butcher provided carrots, red potatoes, and cabbage
Instructions:
Step 1: Rinse corned beef under cold water. Rub both sides generously with mustard (optional).
Step 2: Add rinsed corned beef and full bag of Good Butcher marinade mix to the Instant Pot pressure cooker. Make sure the mixture is not over the ‘maximum’ line for fullness. The beef should be submerged but not overly full. You can remove liquid if needed.
Step 3: With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes (if corned beef is over 1.5’’ thick - add 5 mins per half inch) + Natural Release for 20 minutes.
Note: If the floating valve doesn’t drop after 20 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
Step 4: Remove cooked corned beef and 5-6 cups of the hot liquid in a large serving bowl (there should be about 1.5 - 2 cups of liquid left in Instant Pot). This is also a good time to remove the bay leaves and any of the larger herbs still floating in the marinade. Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 2 – 3 minutes, then quick release. Open the lid carefully.
Step 5: On a chopping board once the corned beef has rest a few minutes, cut it against the grain into ⅛ inch slices. Serve with your hot cabbage wedges, red potatoes, and carrots. Also, we recommend eating alongside some fresh bread. Salt and pepper as needed - and enhance with a splash of vinegar or squeeze of lemon. Enjoy.
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